Kitchen

[granddi]

I guess I went overboard with my chili powder!

My chili was too hot and spicy.

So a quick internet check recommended several things.

I opted for what I had available and used a big scoop of unflavored yogurt. And it worked great!

It seems that dairy neutralizes the effects of capsasin.

Other recommendations: Sugar, chocolate, more ingredients (meat, tomato, water), float a raw potato.

[Mary Bailey]

Sour cream is my go-to. 

[Nonametoday]

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@granddi wrote:

I guess I went overboard with my chili powder!

My chili was too hot and spicy.

So a quick internet check recommended several things.

I opted for what I had available and used a big scoop of unflavored yogurt. And it worked great!

It seems that dairy neutralizes the effects of capsasin.

Other recommendations: Sugar, chocolate, more ingredients (meat, tomato, water), float a raw potato.

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@granddi  I have used a raw potato for that before. Good for you checking the internet.  Although I know that dairy neutralizes capsasin, I would not have thought of it.  

[KatieB]

That's the reason I do not eat chili at all.. My chest would be burning for days if I ate that stuff no matter how hot or even not hot at all.

[KingstonsMom]

I've used sugar before to tone down heat in a dish.

[LizzieInSRQ]

Adding  potato is a myth

[ECBG]

Raw potato slices are well known for removing flavors from things like used fryer oil.

[nyc1]

A little maple syrup!

[noodleann]

I've read about a raw potato sopping up excess salt, but never too much chili powder. Interesting. Also never knew about the dairy additives, yogurt or sour cream. Have heard of a little sugar, but think that will work only if it's a little too hot, not over the top unbearable.