Too spicy? Here's how to cool it down
The heat is past enjoyable and into painful.
Do this first
Add dairy or another fat, then dilute with more of the base if needed.
Then taste again
Avoid adding more acid first—it can make the heat feel sharper.
Why this works
Fat helps soften capsaicin's burn; dilution lowers its intensity in every bite.
Capsaicin dissolves in fat, not water
This is why water makes a burning mouth worse and why milk works. The compound behind chilli heat is fat-soluble, so dairy and oils physically carry it away. Adding more liquid alone just spreads the heat around.
Fix it now, then learn why
Culinario walks you through the fix, then teaches the principle so next time you already know. There's a playable lesson on the homepage — no download.
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