Lemons To Ghee, How To Reduce The Extra Spice In Your Food

We often mistakenly add a chilli or two extra to the dish and it can become a strenuous ordeal to deal with the spicy food. Besides, there may be members of your household who do not eat spicy food at all. So, if you have added too many chillies or peppers to your dish and made it more spicy than you intended to, you do not need to worry. There are ways you can make the dish less spicy using other kitchen ingredients and we have you covered there.

Ghee and Butter

If you accidentally add too much chilli to your food, you can use ghee to negate the effect of it. Adding one spoonful of ghee to vegetables or pulses will reduce the effect of chilli and increase the taste of the dish. If pav bhaji or other Punjabi vegetables are too spicy, you can add butter to reduce the spiciness. Adding butter will reduce the spiciness and also make the dish all the more delicious.

Sugar or other sweeteners

Using sweeteners to make a dish less spicy is an age-old kitchen technique. You can use sugar or a dab of honey. To enrich the taste of the dish, you can also add sweet ketchup.

Fenugreek seeds

If there is too much chilli in the vegetable then use fenugreek seeds to reduce the spiciness. For this, fry the flour lightly and then add it to the vegetable. This will reduce the spiciness and the gravy will become thick.

Lemon Juice

Squeezing lime or lemon juice, or adding a tiny bit of vinegar, can help balance out the spiciness and make the dish go easy on your tongue. This works well for seafood meals or creamy soups and chowders since acidic foods can add flavour and balance out the spice.