Counteract the negative effects of spicy ingedients with other ingredients
I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of the waste.
Is there anything you can put in your spicy dishes that maintain the spiciness, but neutralize it during digestion?
Best Answer
There's nothing you can put into the food that will neutralize the spice after you eat it. The only way to avoid the infamous "ring of fire" is to add less spice to begin with. One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking. After you eat the chili the seeds keep producing capsaicin, meaning your insides get more spice than your mouth. If you de-seed the chilis you need to use more as you lose some of the heat, but you'll get the full force when you eat the food. You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process.
Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well, however it's different for everyone and YMMV.
Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper.
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Or get creative and add bland ingredients, such as avocados, potatoes, rice or squash, to soak up some of the spice. Go nuts. The fat in almond butter, cashew butter or peanut butter can neutralize spicy food.How can I reverse the effects of spicy food?
Offer something neutral in flavor to temper the spiciness of your meal. Pasta, rice, bread, couscous, or grains are all good choices to serve with a spicy main. Acidic liquids like vinegar, lemon, or lime juice, and even chopped tomatoes can cut through intense heat.What ingredient neutralizes spicy?
Acidic ingredients such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple will all help to neutralize the pH levels of a spicy oil, and reduce some of that flaming-hot flavor. Add the juice of half a lemon or lime, or a tablespoon or two of wine, vinegar, or tomato sauce, to your over-spiced dish.How do you neutralize spicy chili?
Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy.How do I neutralize spicy food in my intestines?
Ice cream, milk, cottage cheese, and bread or another starchy food might help settle your stomach after eating spicy food. 3 A small amount of peppermint oil may help reduce inflammation in the gastrointestinal tract. 5 Be careful eating any dairy items if you are lactose-intolerant.The science of spiciness - Rose Eveleth
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Answer 2
Capsaicin isn't actually stored in the seeds: It's in the membrane surrounding them. It's a pretty useless distinction, though, since it's pretty much impossible to remove the membrane without removing the seeds as well, and even if you could... why would you want to? Either way, unless you're talking about dried peppers the seeds don't pack that much "punch".
Most of the potency of fresh peppers is found in the white pithy stuff between the seed cap and the outer hull of the pepper. Get rid of all the "white stuff" and you'll have a considerably less spicy dish while still maintaining the flavor of the fruit.
http://en.wikipedia.org/wiki/Capsaicin#Natural_function
If you want something that both tastes spicy AND doesn't upset the digestive system... good luck. In over a decade of professional cooking I've never found something that will reduce the "after-effects" of spicy food, besides some serious antacids.
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