How Do I Fix Food That Is Too Spicy?

You cannot remove capsaicin from a dish once it is in, but you can make the heat much more manageable. These four approaches work because they either dilute the concentration of capsaicin, cool the perception of heat, or provide a counterweight that shifts the balance of flavors.

Add dairy

Capsaicin is fat-soluble, not water-soluble, which is why drinking water does not help. Fat does. Stir in Greek yogurt, sour cream, coconut milk, or a swirl of cream. These coat the mouth and bind to the capsaicin, reducing the heat you perceive. A dollop of Greek yogurt on a bowl of soup or stew is the fastest fix.

Add sweetness

A small amount of honey, maple syrup, or sugar does not neutralize the heat but it shifts the balance of flavors and makes the heat more tolerable. Start with a teaspoon and taste.

Add acid

A squeeze of lime or lemon juice brightens the dish and provides a competing sensation that makes the heat feel less dominant. Acid is especially effective in chili, curry, and stew.

Add bulk

More rice, more beans, more roasted vegetables, more grain: adding volume dilutes the concentration of the spicy element across more servings. This is the most reliable fix for a soup or stew that is too spicy to eat.

Sous can help you troubleshoot a dish mid-cook. Available in the Kitchen membership at chefhealthyhenry.com.