If you put something in the chili, it won't be spicy anymore

The spiciness of chili can be neutralized by adding acidic foods, sugars, or dairy products. There are mainly methods such as white vinegar, white sugar, milk, yogurt, honey, etc.

1. White Vinegar

The acetic acid in white vinegar can react with capsaicin, reducing the spiciness and irritation. Adding a small amount of white vinegar during the cooking process can effectively alleviate the spiciness. This method is suitable for stir frying or cold dishes, but attention should be paid to controlling the amount and avoiding overly acidic dishes.

2. Sugar

carbohydrates can mask spiciness through sweetness and reduce the stimulation of taste buds when combined with capsaicin. White sugar can be added directly to dishes, or cooked together with high sugar ingredients such as carrots and onions. The amount of sugar used should be adjusted according to personal taste, as excessive amounts may affect the flavor of the dish.

III. Milk

Casein in milk can bind with capsaicin, reducing the irritation of spicy taste on oral mucosa. After consuming spicy food, you can drink warm milk to relieve discomfort, or add an appropriate amount of milk during cooking. Lactose intolerant individuals can choose other methods.

4. Yogurt

Yogurt contains both casein and acidity, and its dual function can better neutralize spicy flavors. Suitable as a dipping sauce for spicy dishes or as a post meal spicy drink. Choosing sugar free yogurt can avoid excessive sugar intake, and the effect is better when used after refrigeration.

5. Honey

The high sugar content and viscous properties of honey can encapsulate capsaicin molecules, reducing the spiciness. You can directly consume a spoonful of honey to relieve the burning sensation in your mouth, or mix it with honey water to drink. Patients with diabetes should use this method with caution. If spicy foods are frequently consumed in daily diet, it is recommended to pair them with vegetables and fruits rich in vitamin C, such as citrus and kiwi, to help repair stimulated mucosal tissue. When cooking, remove the chili seeds and white fascia in advance to reduce spiciness. After using oil and high temperature to saut é the chili, the spiciness will be relatively mild. People who are sensitive to spicy flavors should gradually try slightly spicy foods to avoid sudden excessive intake of chili peppers that may cause gastrointestinal discomfort. When there is a severe burning sensation, it can be relieved by taking ice cubes or eating bananas and fruits.