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Dec 5, 2005 11:15 AM

too much cayenne

  • e

I've mistakenly put too much cayenne pepper in a vegetable soup I'm making. Is there anything I can do to tone it down a little? I don't have any more vegetables and don't really want to dilute the other flavors with more broth. Any suggestions?

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  1. Make it a cream of vegetable soup. In my experience Dairy products work best to knock down pepper heat.

    1 Reply
    1. re: EAF

      If you opt to add some cream or milk I suggest you try it on a small amount in a separate pan first. Then if you like the results add to the entire pot.

    2. Maybe add more potatoes? They tend to soak up flavor.

      1. There's a technique of adding beaten egg whites to soak up excesss pepper...I think you stir them into hot soup , then seive the soup, or pass it thru a cheesecloth.

        1 Reply
        1. re: ort

          It's the same processes as clarifying stock for consomme: the cayenne tends to separate out with the fats. You can also chill the soup and try removing the top layer.

          I don't think the potato idea works, and has in fact been disproven for a variety of other flavorings.

          And, while dairy helps deal with hot pepper oils, nut/seed butters are the best emulsifiers of them. Another great reason for peanut butter.

        2. c

          Can't have too much for me. But if its too much for you, dairy will kill the heat and surprisingly enough so do carrots. Not sure why but they do. You will notice that a lot of hot sauces will list carrots as an ingredient, these won't be as hot as those without.

          1 Reply
          1. re: chileheadmike

            Carrots have lots of sugar.

          2. There's one never-fail way to correct the problem, but you may not want to go to this much trouble (or end up with this much soup): make another batch with no cayenne and mix them together. The size of the second batch depends on how much you're looking to reduce the heat.