Help! How to tone down the spicyness?

[thecatspajamas1]

Are there any ingredients that can counteract spiciness?

I just made a really excellent asian stirfry. However, I think I put wayyy too much red pepper in it, as it is so spicy it burns! I can tell that underneath the spiciness it is really good. I just ate a bowl but I have an ice cube in my mouth because the spicyness is hurting so much.

I've heard that adding sugar can balance out too much salt. So I'm wondering if there's anything that can calm spice.

I made a huge batch of this so I don't want to waste it or anything and I'm really hungry.

[Mr Flibble]

not sure about red pepper, but for chilli a wedge of lemon thrown in and cooked for a while helps and is used by indian restaurants

[ConsciousCuisine]

Sweetness tones down the spicy. What else is in it? You could turn it into a "hot and spicy/sweet and sour" mix to tone down the heat.

[Cherry]

not sure about red pepper, but for chilli a wedge of lemon thrown in and cooked for a while helps and is used by indian restaurants

Oh, you beat me to it Mr Flibble

[thecatspajamas1]

I added some sugar, and it helped a bunch.

thankssss