Can You Neutralize Too Much Pepper?

Sprinkle too much – and your main course is too fiery. Now, can you save your food and neutralize too much pepper? Yes! By stretching the food with liquids or adding fat, potatoes, or apples to them. The bind that is excess sharpness. We tell you the best tricks.

Too much pepper in the food – what to do? Tips for soups and sauces

Too much pepper in the sauce or soup? With liquid food recipes, first aid is very simple: stretch the dish. So it immediately loses its sharpness. This is the best way to proceed with different recipes:

• Creamy sauces and dips: Add a little more of the dairy product used in the dish to neutralize the pepper, such as cream, crème fraîche, or plain yoghurt. Of course, the tip also works with vegan alternatives.
• Non-dairy sauces or dips: use butter, water, or stock to reduce the spiciness.
• Soups: Add white wine vinegar to the liquid. It stretches them and also neutralizes the fire. Be sure to reseason the dish later, however, as the balsamic vinegar will also weaken any other spices.

Good to know: Eating spicy food – i.e. too much pepper – can also be unhealthy. Especially for sensitive stomachs. Too much pepper can cause side effects such as heartburn, stomach pain or diarrhea. Dose carefully for such connoisseurs.

Too much pepper in the food: How to save solid food

There’s too much pepper in your goulash. Now you want to neutralize the sharpness. How does it work? The following foods help with solid foods:

• Add a peeled apple to the dish, simmer for a few minutes and remove the fruit. It binds the sharpness in this process.
• Pepper also neutralizes fat in the form of butter, cream, or oil. An extra shot of olive oil will save you if there is too much pepper in the salad.
• Put a grated potato in the food. It also binds excess wort.

And speaking of seasoning: our article on the basic rules for seasoning food is definitely required reading for all hobby cooks.

Help for every dish that has turned out to be too spicy

Whether Bolognese or herb quark: Freeze the dish briefly. Below zero degrees weaken the sharpness significantly. Alternatively, simply serve buttered toast with the over-seasoned meal. The bread cleanses the tongue of excess fire after every bite – and the butter dissolves it.