What to Do When Your Dish Is Too Spicy

You took the chili too far. It happens. The fix depends on what you're making, but the principle is the same: dilute, absorb, or counterbalance the capsaicin.

Add dairy — yogurt, cream, or coconut milk — because casein binds to capsaicin and neutralizes it. A squeeze of lime or lemon adds acid that shifts the flavor profile away from pure heat. A pinch of sugar or drizzle of honey rounds the edges. If the dish allows it, add more of the base — rice, broth, potatoes. Do not add water — it doesn't dissolve capsaicin and just spreads the heat around.