When a dish is too spicy, the goal is to counteract the capsaicin, the compound that creates the burning sensation.1 Here's a breakdown of effective methods:1. Dairy Products:
How it works:

Casein, a protein found in dairy, binds to capsaicin, effectively neutralizing it.2

Options:

Milk
Yogurt (especially full-fat)3
Sour cream4
Cheese5
Heavy cream6

2. Sweeteners:
How it works:

Sugar, honey, or other sweeteners can balance the heat by providing a contrasting flavor.7

Options:

Sugar (white or brown)8
Honey
Maple syrup9

3. Acids:
How it works:

Acids help to counteract the alkaline nature of capsaicin.

Options:

Lemon juice10
Lime juice11
Vinegar (especially mild varieties)12
Tomato products, such as tomato sauce.13

4. Starches:
How it works:

Starches absorb some of the capsaicin, reducing its concentration.

Options:

Rice
Potatoes14
Bread15
Pasta

5. Nut Butters:
How it works:

The oils in nut butters can dissolve capsaicin.16

Options:

Peanut butter17
Almond butter18
Tahini.

6. Dilution:
How it works:

Adding more of the non-spicy ingredients in the dish dilutes the concentration of capsaicin.19

Options:

Broth
Vegetables
More of the base sauce.

Important Considerations:
Taste as you go: Add these ingredients in small amounts and taste frequently to avoid overcorrecting.
Consider the dish: Choose methods that complement the existing flavors of your dish.
Fat content: Fat helps to dissolve capsaicin, so full-fat dairy products tend to be more effective.