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Help! My soup is way too spicy. How do I tone down the heat?

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Red chillies and peppers on white plate
Harrison Eastwood/Digital Vision/Getty Images
Question: Help! My soup is way too spicy. How do I tone down the heat?
This is a very common problem. Follow this rule: the smaller the pepper, the hotter the burn. Remember to remove and discard seeds and membranes from peppers unless you like very hot food.
Answer: You can reduce the heat of a food by adding sugar. The Scoville Scale for measuring the heat of chile peppers was developed by adding a sugar solution to peppers until the heat was neutralized. But this may make the dish unacceptably sweet.

Add more of all the other ingredients. You will have a much larger batch of food, but chilis, soups, stews, and casseroles all freeze well for dinner at a later time.

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