Terms of UseHow to Make a Meal Less Spicy Explore this Article methods 1 Making Adjustments While Preparing the Dish 2 Serving Spicy Food with Cooling Condiments Sample Cooling Foods Other Sections Expert Q&A Tips and Warnings Related Articles References Article Summary Co-authored by JoAnna Minneci
Last Updated: December 7, 2021 References
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This article was co-authored by JoAnna Minneci. JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. This article has been viewed 295,515 times.
Whether you are cooking or eating a very spicy dish, it can be quite useful to know how to reduce the heat. Being able to rescue the flavor and edibility of an overly spicy dish to make it enjoyable for everyone is a tool that should be in every cook’s toolkit. Plus, it can often lead to new and exciting recipes you hadn’t planned!
Steps
Method 1 Method 1 of 2:
Making Adjustments While Preparing the Dish
1 Add cream or milk to liquid or saucy recipes. Unlike solid foods that require toppings or dips, liquid-based recipes can often benefit in taste and texture from mixing dairy ingredients directly into the recipe to reduce spiciness.[1]XResearch source
Heavy cream or low-fat milk can be added to many soups and sauces to reduce the spiciness.
Broth-based soups should be taste-tested in small samples before adding cream or milk to cut the spice.
If cream or milk is in short supply, a spoonful of sour cream for individual servings of soup can add both visual appeal and a cooling effect to many spicy vegetable or puree soups.
2 Let cheese take away some of the heat. Like other dairies, the fats in the cheese can keep the spicy ingredients at bay when eating.[2]X Expert Source JoAnna MinneciProfessional ChefExpert Interview Additionally, the cheese can bring an element of visual appeal to your finished dish.
Add shredded cheese or even an entire slice of cheese (one per bowl) per serving can help temper the spiciness.
Try cheddar cheese with a spicy potato and sausage soup and Swiss or provolone cheese with a beef-broth vegetable soup.
Parmesan pairs well with many chicken broth soups and Italian soups, and soft mild cheeses pair well with tortilla soups and bisques.
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3 Blend nut milks and butters into the dish. Nut products are wonderful for their subtle flavor profiles while also adding a bit of creaminess. Try a little peanut butter in a gumbo to lessen the kick while tuning the flavor slightly. It also mixes well in Asian dishes such as pad Thai.
Since many people cannot or do not partake in dairy, you can still achieve the same effects by simply swapping milk or cream for coconut or almond milk. Similarly, cheese can be swapped with a peanut butter or chia spread.
Be sure to whisk the nut butter in well because they may separate from their oils when heating. This will help avoid clumps of butter in your dish.
4 Try other neutral-flavor, high-fat ingredients to keep spice down.[3]X Expert Source JoAnna MinneciProfessional ChefExpert Interview Avocados, eggs, or even tofu tend to be non-invasive flavor additions to a meal. Yet, the high fat content in them keep the spice from binding to your taste buds![4]XResearch source
5 Take a tip from Thailand and add acidic flavors. Many Thai dishes supplement hotter chili ingredients with citrus or vinegar to counteract the flavors. This does not block the heat in the same way as a fat, but it can still distract or overpower the heat.[5]XResearch source
Spritzing lemon or lime juice over a dish will cause your tongue to taste tart more than heat.
Mixing in vinegar with your recipe can be a little more subtle but is often just as effective. Play with white rice or champagne vinegar for the best results.
6 Mix in new ingredients that fit the flavor profile of the recipe. Grains, vegetables, and meats can bulk up the flavor profile of many meals while simultaneously reducing their spiciness. This does not reduce the existing heat but can add tastes to overplay the heat.
For Indian curry dishes, try adding potatoes, carrots, peas, onions, rice, coconut milk, or plain yogurt (unflavored Greek yogurt or sour cream will work as well).
For Mexican food, try mixing in bell peppers, zucchini, tomatoes, beans, cheese, onions, corn, sour cream, or rice.
Asian recipes can typically accommodate broccoli, onions, carrots, snow peas, bell peppers, cabbage, or rice.
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Method 2 Method 2 of 2:
Serving Spicy Food with Cooling Condiments
1 Serve the spicy food with a dairy-based dip or sauce.[6]X Expert Source JoAnna MinneciProfessional ChefExpert Interview Capsaicin is the part of spicy foods we perceive as hot, and the fats in dairy are better at binding to it than say water. This will help to remove the heat from your mouth and tastebuds quicker.[7]XResearch source
Sour cream, plain yogurt, and cream sauces can help tone down spicy meat and vegetable dishes such as Cajun chicken or curried potatoes and carrots.
Try adding a cheese topping or butter sauce to temper the spiciness.
If you prefer having a side dish, try small scoops of cottage cheese or a dairy-based dip as an optional fire-quencher that can be served with the spicy item. A dip or sauce also has the advantage of allowing guests to adjust the spiciness of the meal to their individual tastes.
2 Offer milk-based or acidic drinks with the meal. Milk itself, or acidic drinks like lemonade or certain wines, can be quite effective at neutralizing a spicy bite.
Be sure to give your pairings consideration. Lemonade would likely pair with a lighter meal for example, such as spicy grilled chicken tacos. Wine, on the other hand, goes with most anything!
Get creative and find a cocktail (or mocktail) with orange or other citrus juice to complement the dish in a fun way.
3 Add sugar, honey, or another sweetener to detract from the meal’s spiciness. Drizzle honey or sprinkle a small bit of brown sugar on the plate. Like fats, sugar can actually help keep the spice from binding to your taste buds.[8]X Expert Source JoAnna MinneciProfessional ChefExpert Interview This may especially help in Asian-inspired recipes, chicken or pork dishes, or recipes with fruit or seafood.[9]XResearch source
It is typically best not to cook the sweetness into your dish as this will more directly alter the flavor of the meal. Let each individual decide how much sweetness to substitute for spice.
If you are nervous to change the main flavor of the dish with a sweetener, mix in a sample before applying the change to the remainder of the recipe.
Cajun dishes tend to pair well with brown sugar as a sweetener whereas honey can be more effective on pizzas or kinds of pasta.
4 Pick out the spicy ingredient if possible. Some recipes that call for whole or chopped spicy ingredients may have large enough flecks or chunks to manually pick them out of the dish. Even if some of the heat has spread to other ingredients, you will be much better off not biting into a pepper directly, for example.[10]XResearch source
Be sure to remove them with a utensil to avoid getting the spicy oil on your hands. Even after washing your hands, the oil can remain and irritate the skin or eyes.
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Sample Cooling Foods
Cooling Foods to Tone Down a Spicy Dish
Expert Q&A
Search Add New Question
Question How to tone down too spicy chili? JoAnna Minneci Professional Chef JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. JoAnna Minneci Professional Chef Expert Answer If you've over-spiced the chili, you can just make more and then thin that spice out. If that's not possible, try adding some fat or garnishing it with some sour cream. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 0
Question Does sugar take away spiciness? JoAnna Minneci Professional Chef JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. JoAnna Minneci Professional Chef Expert Answer Yes! Sugar will confuse the chemistry of your tongue, since spiciness is a trigeminal scientific reaction and not a flavor per se. So, if something is spicy, you can add some sugar or some honey sweetness to it. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 0
Question Will curry powder take heat out of food? Caeiia Top Answerer No, it might accentuate it. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 6
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Tips
Instead of changing the dish itself, try serving it with bread and butter, plain rice, potatoes, or another starch or grain that can either serve as a mixer or as a “rescue” food to alternate with mouthfuls of the spicy food. Thanks Helpful 0 Not Helpful 0
When preparing a spicy meal, it is best to opt for less spice in the recipe so that whoever is partaking can season it to their own comfort level; providing a shaker or small dish of the recipe’s spicy ingredient allows everyone to customize their plate. Hot sauce is another alternative for fans of spice to add it after the fact while still letting those who do not appreciate extreme spiciness enjoy the meal sans heat. Thanks Helpful 0 Not Helpful 0
Another option is to serve the spicy ingredient on the side so it can be added as sparing or liberally as the diners prefer! Thanks Helpful 0 Not Helpful 0
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Warnings
Avoid adding water or other water-based liquids to thin a spicy sauce or soup, as the compound that causes a burning sensation (capsaicin) is water-soluble and will spread more easily in watery foods, sauces, or drinks. In turn, this can cause the burning sensation to worsen. Thanks Helpful 19 Not Helpful 13
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Co-authored by: JoAnna Minneci Professional Chef This article was co-authored by JoAnna Minneci. JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. This article has been viewed 295,515 times. 1 votes - 100% Co-authors: 15Updated: December 7, 2021 Views: 295,515Article SummaryX
If you’re cooking a dish and you need to make it less spicy, try adding cooling foods to help balance the spice. For instance, if you’re making a soup or a dish with a sauce, you could add milk, cheese, sour cream, or heavy cream to the recipe to help cool the spiciness. You could also overpower the spice with an acid, like lemon juice, lime juice, or vinegar. To learn how to adjust the spice on a dish you’re eating, keep reading!Did this summary help you?YesNo
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Co-authored by: JoAnna Minneci Professional Chef This article was co-authored by JoAnna Minneci. JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. This article has been viewed 295,515 times. 1 votes - 100% Co-authors: 15 Updated: December 7, 2021 Views: 295,515 Article SummaryX
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1 Add cream or milk to liquid or saucy recipes. Unlike solid foods that require toppings or dips, liquid-based recipes can often benefit in taste and texture from mixing dairy ingredients directly into the recipe to reduce spiciness.[1] 
2 Let cheese take away some of the heat. Like other dairies, the fats in the cheese can keep the spicy ingredients at bay when eating.[2] Additionally, the cheese can bring an element of visual appeal to your finished dish. 
3 Blend nut milks and butters into the dish. Nut products are wonderful for their subtle flavor profiles while also adding a bit of creaminess. Try a little peanut butter in a gumbo to lessen the kick while tuning the flavor slightly. It also mixes well in Asian dishes such as pad Thai. 
4 Try other neutral-flavor, high-fat ingredients to keep spice down.[3] Avocados, eggs, or even tofu tend to be non-invasive flavor additions to a meal. Yet, the high fat content in them keep the spice from binding to your taste buds![4] 
5 Take a tip from Thailand and add acidic flavors. Many Thai dishes supplement hotter chili ingredients with citrus or vinegar to counteract the flavors. This does not block the heat in the same way as a fat, but it can still distract or overpower the heat.[5] 
6 Mix in new ingredients that fit the flavor profile of the recipe. Grains, vegetables, and meats can bulk up the flavor profile of many meals while simultaneously reducing their spiciness. This does not reduce the existing heat but can add tastes to overplay the heat. 
1 Serve the spicy food with a dairy-based dip or sauce.[6] Capsaicin is the part of spicy foods we perceive as hot, and the fats in dairy are better at binding to it than say water. This will help to remove the heat from your mouth and tastebuds quicker.[7] 
2 Offer milk-based or acidic drinks with the meal. Milk itself, or acidic drinks like lemonade or certain wines, can be quite effective at neutralizing a spicy bite. 
3 Add sugar, honey, or another sweetener to detract from the meal’s spiciness. Drizzle honey or sprinkle a small bit of brown sugar on the plate. Like fats, sugar can actually help keep the spice from binding to your taste buds.[8] This may especially help in Asian-inspired recipes, chicken or pork dishes, or recipes with fruit or seafood.[9] 
4 Pick out the spicy ingredient if possible. Some recipes that call for whole or chopped spicy ingredients may have large enough flecks or chunks to manually pick them out of the dish. Even if some of the heat has spread to other ingredients, you will be much better off not biting into a pepper directly, for example.[10] 
Cooling Foods to Tone Down a Spicy Dish 
JoAnna Minneci Professional Chef JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. 
Caeiia Top Answerer No, it might accentuate it. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 6