Main image via Fine Art America
Recently, a man made headlines when he ended up in the hospital with excruciating headaches after eating a Carolina Reaper chilli in a contest.
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The world’s spiciest chilli is probably a bit too much for most of us to handle, but that doesn’t mean we don’t like a bit of heat in our meals.
Fun fact, chilli heat comes from capsaicin, a natural compound meant to deter pests. So, if you’re getting a bit too much capsaicin from your meal, here are five things you can use to neutralise it.
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#1 Dairy products
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Milk, yoghurt and ice cream are things usually kept in the fridge, so while some relief comes from the cold, the rest come from casein, a dairy protein that helps break down capsaicin faster.
#2 Peanut butter
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Capsaicin dissolves more easily in oil than in water. With its high oil content, peanut butter works wonderfully to absorb the capsaicin burning your tongue and mouth.
#3 Sugar
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Chilli heat is measured in Scoville units, which measures the amount of sugar water needed to neutralise the heat. If you’re feeling the burn, a teaspoon of sugar, either dissolved in water or directly on the tongue, should do the trick.
#4 Honey
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Being essentially another form of sugar, honey has the same effect. Its thicker consistency helps it coat your tongue, possibly adding to the soothing effect.
#5 Rice or bread
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If you don’t have any of the other items on hand, a bit of bread or plain rice can serve as a ‘mop’ to absorb some of the capsaicin from the surface of your tongue.
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