Hot spices, such as jalapeno and other peppers, add dimension to foods but you can also ruin your food if you add too much. The oils in the spices permeate the food and it can be difficult to make corrections once you realize you have added too much. The oils also coat the tongue and throat, which is why drinking water often does not temper the spicy flavor while you are eating. Adjustments are possible, however, and you can counteract the spiciness of your food .
Step 1
Put half a raw white potato, skin on, into soups, sauces or stews. The starch will absorb the oils from the spices. Let the food simmer with the potato until it becomes soft and breaks easily. Remove the potato before serving.
Step 2
Dilute a tomato-based dish, such as taco meat, with tomato paste or tomato sauce. The acidity of the tomato will counteract the spice. Use ½ cup of tomato sauce or 2 tbsp. of tomato paste and let the dish simmer for 10 minutes. Taste and add more tomato if necessary.
Step 3
Eat the spicy food with a starch such as pasta, rice or bread. The starch will absorb the oil from your tongue to counteract the spice. You can serve a chili over pasta or a spicy stir-fry over rice.
Step 4
Have dairy with your meal, such as sour cream, cheese or yogurt. The fat will coat your tongue and keep the oils in the spices from clinging. Try cheese and sour cream in spicy tortilla soup or raita, a yogurt-based cucumber sauce, with Indian food.
Tips and Warnings
- If you are old enough to drink alcoholic beverages, try a heavy beer. The carbonation and alcohol in the beer will "scour" the spice oils off your tongue. Always drink responsibly.
Things You'll Need
- White potato
- Tomato sauce
- Tomato paste
- Rice
- Bread
- Milk
- Cheese
- Sour cream
- Yogurt
References
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky, et al.; 2010
- "The Flavor Bible"; Karen Page et al.; 2008
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