When cooking, what do I do if the taste of the food becomes too hot/spicy?
Is there anything I can add or do to make the food less spicy, without altering the taste too much (except for reduced spiciness).
Sometimes my in-law makes the taste of her spanish dishes too hot/spicy for my taste by adding jalapeno peppers. I want to “fix” the taste of the whole batch.
Realistically, the only thing that will cut the heat are the lactic acids and milk fats in dairy products.
One poster said use lemon, which stops the heat (a byproduct of a chemical called capsaicin, the primary ingredient in pepper spray) from binding to your tongue. This not quite correct, as the lemon juice uses many of the same tastebuds, and tends to mask or overpower the heat. Asian cooking (especially Thai) use citrus fruits to enhance flavour, but they can still be damned hot.
Depending on the dish, sometimes all it will take is a dollop of sour cream, yogurt, or a touch of cream, milk or cheese to reduce the heat. Fats and acids present in milk products are the only ones that will coat taste buds, and reduce heat effectively. However, consuming plain or buttered bread with the meal will also reduce heat.
I’m sure you don’t have to be told to not drink water with spicy food, as this will aggrivate the “hot” symptons, by spreading the spicy oils througout your mouth. Always remember that the Brits developed their IPA (India Pale Ales) to combat the heat of the country, as well as the heat of the food. 
Or, alternatively, you could be boring, and drink Milk, or as one poster suggested, Chai.
Zero Calorie Pasta??!! Taste Review of Shirataki Noodles And Recipe
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