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by Jasmom on September 12th, 2005

Jasmom

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How can I reduce the effect of using too much pepper in my cooking?

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Answers. 4 helpful answers below.

  • by d gege on November 11th, 2009

    d gege

    Add some palm oil or any other type of oil like vegetable, coconut, olive oil to your cooking. This will reduce the effect instantly. You can also lick the oil if the pepper is felt a lot on the tongue.

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  • by Queentut64 on September 26th, 2006

    Queentut64

    Try adding just a very small amount of sugar. Taste it, and see if it is to your liking. (if it isn't, add a little at a time)

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  • by Andrew Cotterell on March 30th, 2006

    Andrew Cotterell

    You can use coconut milk (as do the Thais) or yoghurt (as do the Indians).

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  • by maddock on September 27th, 2005

    maddock

    Heat from fruit peppers (hot peppers) is acidic, so the only thing that can directly reduce it is something alkaline like milk, baking soda, salt..

    Berry peppers (black pepper, white pepper, etc.) are even more persistent because the heat comes from aromatic oils.

    You can't do anything to reduce the amount of oil except dilute the recipe or replace the main ingredient. If you made a soup, strain it, discard the broth and add the strained contents into fresh unflavored broth.

    If it's something like a pasta dish, try separating the pasta out, discarding it and using new pasta.

    Meat can be scraped off or the outer layer cut off (the oil doesn't penetrate very deep) and re-seasoned.

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