Food's Too Spicy? Quick Tricks to Tame the Heat

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Skim off the fat

The simplest method, particularly if you're dealing with a soup or curry where fat rises to the surface, is to carefully skim off the fat. Spicy compounds also accumulate in the fat, allowing you to remove much of the heat along with the oil. This initial step can significantly reduce the spiciness. Afterward, you can add extra fat or proceed with our next recommendation, which complements this step perfectly.