When does something have too much chili?

Defuse chilli dishes

If you have small clouds of steam from your ears when you taste it, this could be due to a chili con carne that is too hot. If you have overdone with chili peppers that are too hot, it will hardly be possible to completely neutralize them. But making 10% milder is always possible.

We'll use a few tricks to soften your dish. The substance that made your dish too hot is called capsaicin. This is only soluble in fat and alcohol. If we now imagine fat like a sponge, we can use it to defuse the dish.

Soften the spiciness

In addition to the fat, there are other ingredients that provide relief. Potatoes and corn absorb something of the fiery. Corn brings a little sweetness into play, which gives the impression that it is less spicy. Potatoes are cooked in pieces. If they interfere with the recipe, fish them out again before serving. If you like, you can puree them or pound them into small pieces, then they are less noticeable.

Sugar or honey take the edge off the spicy food. But it just looks a little less sharp. Milk made from coconuts is more effective. It is often used in Asian recipes. Instead of coconut milk, cream, yoghurt or normal milk can also be used. A high fat content is helpful to make chillies milder. The more fatty the addition, the more pungent ingredients are distributed in your dish.

There are plenty of experts when it comes to spiciness in Asian cuisine. When preparing food in a wok, its heat plays a key role. It should be at least 200 ° C. Interestingly, capsaicin and its related dihydrocapsaicin lose about 15% of their effectiveness above 190 ° C. The burning time is reduced by about half at 240 ° C for 15 minutes.


If your chili is still burning like hell, thin it down with more ingredients. Except, of course, those who spice up the dish. More beans, tomatoes, meat, broth, and onions. But please not more chillies, habanero or hot peppers.

Insider tip: clarified butter

Most effective of all methods, however, is adding clarified butter. In India, children are sometimes given a piece of cake with them on their plates. It acts like a sponge on the sharpness material. Another advantage is that not everyone has to deal with the flabby chili. If you like it hot, you should get Spicy.

Chili peppers take their heat

It is easier to remove the heat from the chillies before they have fallen into the pot. There are several simple tips for doing this.

About 60% of the capsaicin is in the tissues that hold the seeds. Only 40% of the heat is in the flesh itself. So remove the insides before using them in your recipe.

Some particularly hot varieties, such as the Trinidad Scorpion, have a rare mutation. The inner skin of the pulp has glands in which more capsaicinoids are formed. Therefore, you should also scrape out the whitish layer. Whereby, if you choose such varieties for cooking and then read this text ...

Sometimes experienced chilli connoisseurs claim that there is a lot of heat under the skin. You either peel your bell peppers or you take a small burner and torch the skin on until it throws up the bubble. At temperatures above 190 ° C, some of the sharpness is lost.

What we like to do at Habaneros is to cut them into small pieces and put them in a tea strainer. We run cold water over it for maybe 3 minutes. This is quick and the flavors are retained.

Resourceful cooks, who love the aroma of chilies but let themselves be brought to their knees by their spiciness, soak the pods in alcohol or oil for one to two hours. The alkaloid that causes them pain migrates into the brew, while the aroma remains.

If nothing else works: Chili does not taste spicy, but your pain receptors are attacked. You will not do any harm, at least if they are not the hottest chillies in the world. So stay cool and tell your body that it's all just imagination. If you can do this you can call yourself a Chili Ninja and leave a comment.