How to Take the Heat Out of Creole Cuisine

Creole cuisine began in the 1790s with the influx of refugees from the French colony of Santo Domingo. The term Creole is city cooking based on French traditions. These dishes have influences from Africa, the Caribbean, Spain and the West Indies. Much of it has heat to it. This is how you remove the heat from this flavorful cuisine.

Instructions

Difficulty: Moderately Easy

1. Determine the spice ingredients that will be added. The spices that can be attributed to the term heat include cayenne pepper, white pepper, black pepper and red pepper. Other types of peppers can also contribute, but should be easy to identify in the recipe.
2. Remove the cayenne pepper to the degree that you want the heat to be removed. If you want to have absolutely no heat, then remove it all. This may alter the flavor of the dish to something that the creator never intended. This is all right if you are not trying to make the exact dish or decide that the meal will be better.
3. Substitute paprika for the cayenne pepper in the dish. This will add some of the same flavors back into the dish. You may also want to add a bit more white and black pepper to bring back a certain amount of the original intent.