Spice Level Adjuster & Recipe Scaler
Cooking for kids, for guests from abroad, or for a crowd? Paste the ingredient list, choose how many people and how spicy, and get new amounts line by line. Chillies change with the spice level; salt and masala are scaled carefully so the dish still tastes right.
New ingredient list
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How the adjuster works
- Main ingredients (meat, vegetables, oil, rice, flour) are scaled exactly with the number of servings.
- Chillies (red chilli powder, flakes, green chillies, black pepper) change with the servings and with the spice level you choose.
- Kashmiri and deggi mirch are mostly for colour, so they change only a little.
- Salt and masala go up a little less than the rest when you cook a bigger pot. A recipe for 4 cooked for 20 needs about 4.3 times the salt, not 5 times. Always taste at the end.
How to make a Pakistani dish less spicy
- Cut the red chilli powder first. It gives most of the heat. Swap half of it for Kashmiri chilli to keep the colour.
- Slit green chillies, don’t chop them, and take them out before serving. Remove the seeds for even less heat.
- Too spicy already? Stir in a few spoons of whisked yogurt, cream or a little milk on low heat, or serve with raita.
- Cook one pot for everyone. Make it mild, take out the kids’ share, and give the adults a chilli tarka on top.
Converting cups and katoris too? Try the andaza converter. Cooking for guests? The dawat calculator tells you how much to make.
Questions people ask
How do I double a recipe without making it too salty or spicy?
Double the meat, vegetables, oil and liquid. For salt and masala use about 1.8 times, then taste at the end and add the rest if needed. Spices do not need to go up as fast as the main ingredients.
How much red chilli powder for mild?
For 1 kg of chicken, about 1 teaspoon of red chilli powder is mild for most Pakistani families, 2 teaspoons is medium, and 3 or more is hot. For children, use Kashmiri chilli for colour and skip the hot chilli.
Does Kashmiri chilli make food spicy?
Only a little. Kashmiri and deggi mirch are mainly used for their red colour, so you can use them in mild dishes.
How do I fix a salan that is too spicy?
Add whisked yogurt, cream, a little milk or a boiled potato, and simmer for a few minutes. A squeeze of lemon and a little sugar also soften the heat. Serve with raita and plain rice.
Last updated 25 October 2026. Found a mistake or want a feature? Tell us.