To reduce the spiciness of a paste, add ingredients like dairy (yogurt, cream), acids (lemon juice, vinegar), or sweeteners (honey, sugar). Bulking it up with more of the base ingredients or adding starchy components can also help.
Overly spicy pastes can be salvaged using a few different approaches, depending on the paste's ingredients and intended use. Here's a breakdown:
Dairy Products: Dairy products like yogurt, sour cream, or heavy cream contain casein, a protein that binds to capsaicin (the compound that makes chili peppers hot). Adding a spoonful or two can significantly reduce the heat. This works especially well in pastes used in Indian or Mexican cuisines.
Acids: Acids like lemon juice, lime juice, or vinegar can help neutralize the alkaline nature of capsaicin. Start with a small amount and taste as you go. This is a good option for pastes used in Southeast Asian or Mediterranean dishes.
Sweeteners: A touch of sweetness can balance out the heat. Honey, sugar, maple syrup, or even a bit of fruit puree can work. Be careful not to add too much, as it can alter the overall flavor profile.
Dilution: Adding more of the base ingredients (e.g., more tomatoes to a tomato-based paste, more ginger to a ginger paste) will dilute the concentration of the spicy elements. This is a simple and effective method.
Starchy Components: Adding a starchy ingredient like mashed potatoes, rice flour, or cornstarch can absorb some of the capsaicin and thicken the paste. This is particularly useful if the paste is also too thin.
Nut Butters: Adding a small amount of nut butter, like peanut butter or almond butter, can help to mask the spiciness and add a creamy texture. This works well with pastes used in Asian-inspired dishes.
Always add the corrective ingredients gradually and taste frequently. It's easier to add more than to take it away. Start with a small amount and adjust until you reach the desired level of spiciness.