— Gabriele Hempstead

In order to balance acidity on the palate we will reach for a sweetener. Okay, and then also some sort of a creamy. Item, and that's where you'll see curries that will call for coconut milk. For example. Now, it doesn't have to be coconut milk, but other plant-based milks will function in a similar way where that creaminess will temper the acidity and bring that more into balance and it's going to be up to you to experiment and to find the balance that works best for your particular palette as well as your audience. Okay now also You know you mentioned strong and I'm not I'm not sure what that means but. You know, if you're talking about using let's say a curry paste that you buy at the store, you know, say a Thai curry paste those can be strong. And so the the goal then will be to balance the quantity of that that you use. Okay. So in other words cut cut it back if needed from the base recipe versus the Sort of tempering agent right that that plant-based milk, for example that you might add to the curry to again to bring some coolness. And some balance now the next step here is to consider blending your own. A paste and spice Blends where you can start to Omit particular ingredients that you find to be maybe too spicy, you know, for example chili powders. Okay, so you can have all of the flavors from the other let's say, you know 10 ingredients, but you can omit or really decrease the quantity of Chile powder if it's the heat that is too strong. Okay, so that's just one example, but you can make those sort of adjustments if you start to make these products in your own kitchen, okay, and That's going to be true of acidity as well. So it might depend on the tomatoes that you use or the vinegar that you might use for. Some of these dishes you can change ingredients or you can decrease the quantity of that ingredient to a it's try to look for some balance. Thank you.