Is There a Way to Tone Down Food That’s Too Spicy?

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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published Oct 30, 2015
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Q: I added too much hot pepper to a soup, and now it’s way too spicy. What’s the best way to deal with this? Is there a way I can tone down the spiciness so my soup is edible?

Sent by Natalie

Editor: Once you’ve added spice to a recipe, whether it’s pepper, hot sauce, curry paste, or any other ingredient, it’s in there for good. But even though there’s no way to remove the spice from your soup, there are some easy ways you can tone down the heat.

Kitchn readers, how do you tone down dishes that end up too spicy?

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