Using Vinegar to Cut down on Spice

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding vinegar.

Is this just my tastebuds being weird or is there something "to" adding vinegar to cut down on spice heat?

Thanks!

Best Answer

I can't tell you why it works - possibly alteration of sodium or calcium channel response in the taste receptors? - but I've seen Indian cooks use lemon or lime juice in much the same way to cut down the heat of a too-hot curry. It's definitely a done thing.

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Quick Answer about "Using Vinegar to Cut down on Spice"

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.

Does vinegar cut down Spice?

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. This is especially good trick for spicy seafood dishes or creamy soups and chowders.

How do you neutralize something that is too spicy?

One of the best ways to counteract this chemical compound is by adding a dairy product: whole fat milk, heavy cream, yogurt, cheese, or sour cream. Even rich coconut milk can do the trick. Sugars help to neutralize the heat of chile peppers. So try adding a little sugar or honey to balance out too-hot flavors.

Does apple cider vinegar help with spicy food?

Add Some Acid Simmer down that dish with the addition of acid: White or apple cider vinegar, lemon or lime juice, even ketchup or canned tomatoes (more on that in tip #6!). The acid neutralizes heat and brings it to a more edible level.

How do you neutralize spicy chili?

Ways to Tone Down Spicy Chili

Check the recipe.

Dilute the Spiciness.

Add More Dairy.

Add Acid.

Add Sugar.

Add Nut Butter.

Add Avocado.

Add Alcohol.

THANK ME LATER! #3 - HOW TO FIXED FOOD THAT'S TOO SPICY?

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