What’s the best way to tone down the spiciness of green chilies?

Question

Learn how to reduce chili heat using dairy, sweetness, or selective cutting.

Answer 1

To reduce the spiciness of green chilies, remove the seeds and membranes before cooking, or pair them with dairy products, acids, or sweeteners in your dish.

Detailed Explanation:

The heat in green chilies comes primarily from capsaicin, which is concentrated in the seeds and the white membranes (also called ribs or pith) inside the chili. Removing these parts significantly reduces the chili's spiciness. Here's a breakdown of effective methods:

1. Remove Seeds and Membranes: This is the most direct way to reduce heat. Cut the chili lengthwise, scrape out the seeds with a spoon or knife, and then carefully remove the white membranes. Wear gloves if you have sensitive skin.

2. Pair with Dairy: Capsaicin is fat-soluble, meaning it dissolves in fats. Dairy products like yogurt, milk, cheese, or cream can bind to the capsaicin and neutralize its burning sensation. This is why raita is often served with spicy Indian dishes.

3. Add Acids: Acids like lemon juice, lime juice, vinegar, or tomatoes can help to counteract the alkaline nature of capsaicin, reducing the perceived heat. A squeeze of lime or a splash of vinegar can make a noticeable difference.

4. Incorporate Sweeteners: Sugar, honey, or other sweeteners can balance the spiciness by providing a contrasting flavor profile. A small amount of sweetness can make the heat more palatable.

5. Cook the Chilies: Cooking chilies can sometimes mellow their heat, especially if they are cooked in a liquid-based dish. The heat will dissipate into the surrounding ingredients.

Pro Tip:

Start with a small amount of green chili and taste as you go. It's much easier to add more chili to increase the heat than it is to remove it once it's already overpowering.