Neutralize Sharpness – How Does That Work?

If the food is too spicy, you can neutralize the spiciness by adding milk products such as butter or cream, for example. Sour cream or cream cheese also reduces the sharpness. Coconut milk or vegetable fat are suitable for vegans to soften spicy dishes. The reason: Spicy substances such as capsaicin in chilies dissolve in fat and can thus be removed from the receptors. If you have used too much ginger and used it too hot, you can neutralize the hotness with honey or sugar. And if the spicy food is already in your mouth, a sip of milk or a piece of bread will help. The sharpness can also be quickly neutralized in this way.

Pleasure instead of burning your palate

Spices are the be-all and end-all when cooking and refining every dish. If you like spicy food, chili and co. are indispensable. But not everyone tolerates or likes spicy food. Even during preparation, it can happen that the dosage goes a little wrong. That’s why it’s important to know how to neutralize and mitigate spiciness in food. By de-spicing the food, you save the dish—and possibly the flavor as well.

Spicy dishes are part of the traditional food culture, especially in hot countries where spices such as chili, ginger, or pepper are grown. Indian, Thai, or South American cuisine, for example, offers a real firework of aromas – intense heat included! Horseradish, mustard, or onions also add a lot of pep.

Chili is one of the most popular hot spices. Originally from Central and South America, the hot pod has long conquered the culinary world. Like hot peppers, chili belongs to the paprika family and there are many varieties with different degrees of heat. The most intense sharpness, i.e. the highest proportion of the sharp substance capsaicin, is contained in the partitions and the pulp near the seeds. The cores can also take on sharpness.

Tip: Our experts have summarized the difference between pepperoni and chili for you – read it right away!

How heat develops – and how to avoid overly spicy food

The perception of pungent taste is controlled by pain and heat receptors in the mucous layer of the mouth, nose, and throat. It can happen that the transmission of the message “too sharp” is perceived with a delay. The trick to preparing spicy food is basically as simple as it is obvious: measure out the spices carefully, mix well and taste several times. And if it gets too much of a good thing, simply use our tips to neutralize spicy food or reduce the spiciness.

By the way: Find out how to save oversalted food in our expert knowledge. And for practicing and enjoying, we recommend our spicy lemon sauce – it gives fish, vegetables, or poultry an aromatic kick!