By Marie-Antoinette Issa.
Spicy seasonings are the, well, spice of life! However, if a rogue flick of the wrist has left your tongue tingling, your guests sweating and your dinner plans dangerously close to a catastrophically inedible curry situation, you don’t have to toss the whole pot just yet!
Whether you’ve been heavy-handed with the chilli flakes or underestimated the power of that innocent-looking habanero, there are several ways to save your dish from being a scorcher.
Here are seven foolproof fixes to help you cool it in the kitchen - without sacrificing flavour.
Milk it for all it's worth
When the heat is on, dairy is the main character diva you didn’t know you needed. A dollop of yoghurt, a swirl of cream or a splash of milk can smooth over the spice like a soothing balm.
Capsaicin (the compound that gives chillies their fiery personality) is fat-soluble, meaning creamy ingredients can tame the tongue-tingling trouble. Think coconut milk in a Thai curry or sour cream in a spicy stew - this trick doesn’t just take the edge off, it adds depth and richness of flavour too.
Sweeten the sting
A spoonful of sugar helps the hot sauce go down. Sweetness can balance spice the way a cool breeze cuts through a heatwave. Try a drizzle of honey, a pinch of brown sugar or even a splash of maple syrup. This tip works wonders in tomato-based dishes, sauces or anything where a touch of sweetness wouldn’t be out of place.
Bring in the carbs - call it a starch strategy
If your dish is too feisty, invite some starchy sidekicks to the party. Rice, pasta, potatoes or bread can soak up the spice storm and make each bite more manageable. Toss some cooked potatoes into your curry, serve that scorching chilli with a mountain of mash or just use naan and rice like edible fire blankets.
Go nuts for nut butters
A spoonful of peanut butter or tahini can dial down the drama, especially in Asian-style dishes. Nut butters are fatty, creamy and naturally mild - making them the perfect antidote to aggressive heat. Bonus points for the nutty nuance they bring to the flavour profile. It's like putting out a fire with flavour finesse.
Sour power to the rescue
When it’s too hot to handle, hit it with a splash of acid. Lemon juice, lime juice, vinegar or even a spoonful of tamarind can cut through the spice and bring balance back to the bowl. Acidity doesn’t neutralise capsaicin, but it confuses your taste buds in the best way, shifting focus from fire to flavour.
Bulk it out…less heat per bite
If all else fails, swap your spicy star into a supporting role by adding more of the main ingredients. Try extra lentils in your Ethiopian misr pot, more chickpeas in the chana masala and another tin of tomatoes in the arrabbiata. This spreads the spice thinner, reducing its bite without ruining the dish. It’s like turning a solo into a symphony.
Chill with chilled ingredients
Finally, if all else fails, serve your (super) spiced creations with a cool cucumber raita, a crisp leafy salad or a dollop of guac. These mild-mannered sides play peacemaker, offering relief between the fiery forkfuls and making the whole meal more balanced.
