I mistakenly added cinnamon to my salsa instead of ground cumin. My usual recipe includes tomato, jalapeño, onion, vinegar, and lime juice. As soon as I opened the cinnamon, I realized my error before blending it. I decided to throw in the cumin too (1 tablespoon of each). The final salsa turned out okay, but surprisingly, it was much milder than my typical batch. Does anyone know if cinnamon has a neutralizing effect on the heat of peppers or spices?
Added cinnamon to salsa, does that temper spiciness?
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One response to “Added cinnamon to salsa, does that temper spiciness?”
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Cinnamon doesn’t exactly neutralize spiciness, but it can influence the overall flavor profile of your salsa in a way that might make the heat seem less pronounced. Cinnamon has a sweet and warm flavor that can balance out the heat from the jalapeño, making it feel less intense on your palate. Additionally, when combined with cumin, it can create a more complex flavor that might mask some of the spiciness.
It’s also possible that the cinnamon and cumin altered the way your taste buds perceived the heat, leading you to think it was less spicy. If you want to experiment further, you could try adjusting the amount of cinnamon or even adding other ingredients that complement the spiciness without overpowering it.
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