"Dairy may seem like the only ingredient capable of disarming aggressively hot food, but nut butters work in a similar way to achieve the same results. Capsaicin, the compound in pepper that provides that burning sensation, is fat-soluble, which is why reaching for milk instead of water works best. With nut butters being fatty as well, they work similarly against capsaicin. Nut butter weakens the oils in the compound, soothing the fiery flames into a gentle heat."
"There's really no limit to how and what to incorporate nut butter into in order to tone things down. You can add nut butter to salsa to give it a creamy finish and lessen the spice, or add peanut butter to chili to quell the heat. Start with a spoonful of nut butter, and mix it into the food until it's well combined."
Nut butter reduces spiciness because capsaicin is fat-soluble, allowing fats to bind and weaken the burning oils. Nut butters act similarly to dairy by soothing heat while providing a dairy-free, earthy flavor. A spoonful of nut butter can be stirred into simmering soups, stews, sauces, stir-fries, chilis, or salsas to temper excessive heat. Start with a small amount, mix until well combined, taste, and adjust as necessary. Nut butter works especially well in dishes with existing nutty elements such as Pad Thai, and in recipes where an earthy finish complements bold, spicy sauces.
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