text: Hacks for Handling a Spicy Hot Curry, Easily Reduce Spice or Heat in Curry
  Home	SumRants	Hacks for Handling a Spicy Hot Curry – Simply Done
  by Sumit Malhotra April 30, 2020 1 comment 885 views
  There are several ways of reducing the heat in a dish that has got infused with too much chilli. Spice or heat in chillies is added by a crystalline alkaloid called capsaicin, which is found in chilis. Also, do remember that smaller the chilli, more heat it will add. Bhut jolokia and bird eye chilis are classic examples of such chilis.
  Here are several simple kitchen hacks to help you reduce the chilli if you have gone a bit overboard. If you have one of yours, do write in and I'll be happy to add it to this list.
  Add a dairy product to tone down the effect of the spicy component. For example, in the runaway curry, you can add yoghurt (curds), sour cream or double cream to bring down the spiciness. This applies to vegetables, stews, soups or any extra spiced up curry.
  A paste made out of almonds and cashew nuts works very well. Make a paste, add it to the dish, bring the dish to boil and you are done.
  The sourness from acidic ingredients counters the chilis since acid cuts through the heat. While handling a spicy hot curry you can add sourness from a citrus source (lime or lemon), tamarind paste or even vinegar to get the desired result.