How do you neutralize too much paprika?

Dairy is often recommended as a way to cut the heat of spicy food. Full-fat dairy products like cream, yogurt, and cheese or even a glass of milk can help offset the spiciness. The fat in the dairy binds with the capsaicin, which is the compound in paprika that gives it heat, and helps reduce the burn.

Acid

Acidic ingredients like vinegar, citrus fruits or juices, or even tomato sauce can help balance the heat of paprika. Acid is a natural palate cleanser and can help to cut through the flavor of spicy food.

Sweetness

Adding a touch of sweetness, like sugar, honey, or even fruit, can help to mask the heat of paprika. Sweetness can help to balance out the spiciness and bring more flavor dimension to the dish.

Salt

Adding salt can help enhance other flavors and can also help to reduce the perception of spiciness. Salt can activate different receptors on your tongue and balance the overall flavor of a dish.

Time

Lastly, if the dish is not too spicy, you can simply wait a few minutes for the heat to dissipate. The spiciness of paprika tends to fade after a while, especially when combined with other flavors.