Spicy foods get their heat from compounds called capsaicinoids, with capsaicin being the main one. Found in chilies, jalapeños, cayenne pepper, and pepper spray, capsaicin triggers a burning sensation by activating receptors in the mouth that signal the brain, mimicking the sensation of heat.
Although water seems like a natural choice to cool down the heat, it doesn’t work effectively. This is because capsaicin is a hydrophobic molecule, meaning it doesn’t mix well with water. Understanding the interaction between hydrophobic (water-hating) and hydrophilic (water-loving) molecules is key to choosing the right remedy for the burn.
Why Water Doesn’t Work
Capsaicin’s hydrophobic nature makes water ineffective in washing it away. Hydrophobic substances, like capsaicin, do not dissolve in water, similar to how oil doesn’t mix with water. Even cold water, though temporarily soothing, doesn’t help since capsaicin is less soluble in colder water, providing only fleeting relief.
What Works Better
To effectively neutralize capsaicin, you need a hydrophobic substance. The principle of “like dissolves like” in chemistry suggests that hydrophobic substances will dissolve better in other hydrophobic substances.
Milk
Milk is an excellent choice for two reasons:
Hydrophobic Fats: The fats in milk can dissolve capsaicin, aiding in washing it away.
Casein Protein: Casein acts as an emulsifier, helping to mix oils and water. It binds with capsaicin molecules, encapsulating them and removing them from the receptors in the mouth, thus alleviating the burning sensation.
Alternatives to Milk
Raita: This yogurt-based dish, often served with Indian cuisine, is rich in fats and contains casein, making it effective at neutralizing capsaicin.
Ice Cream: It contains both casein and hydrophobic fats, making it another good option.
Sugar
Some studies indicate that consuming drinks with high sugar content can also help reduce spiciness, though the mechanism is less clear compared to hydrophobic interactions.
Beer
Many believe that beer can help, but this is only partially true. Capsaicin is soluble in alcohol, but most beers contain only 4-6% alcohol, with the rest being water. This low alcohol content makes beer only marginally effective in combating the burn. Higher alcohol content beverages might be more effective but come with other drawbacks.
Conclusion
While water and low-alcohol beverages like beer offer limited relief, hydrophobic substances such as milk, yogurt-based dishes, and even ice cream are much more effective. They work by dissolving and encapsulating capsaicin, providing genuine relief from the spicy sensation. So next time your mouth is on fire, reach for milk or a dairy product to cool things down.