The burning sensation after eating chili peppers is caused by capsaicin, a molecule that is not a flavor but an irritant. Capsaicin binds directly to specialized pain receptors in the mouth and throat, known as transient receptor potential vanilloid 1 (TRPV1) receptors. These are the same sensory proteins that respond to actual heat. When capsaicin binds to the TRPV1 channel, it sends a signal to the brain that the mouth is in danger, which is interpreted as burning pain. The immediate goal for relief is to physically dislodge this oily molecule from the nerve endings to stop the pain signal.
Neutralizing the Burn with Lipids
The most effective way to address the capsaicin burn is by using a lipid-based substance, because capsaicin is a hydrophobic, oil-soluble molecule. The principle of “like dissolves like” means a fatty substance will dissolve and strip the capsaicin away from the TRPV1 receptors. This action physically removes the irritant, providing successful relief.
Dairy products are particularly effective because they contain both fat and the protein casein. Casein acts like a detergent, surrounding the capsaicin molecules so they can be washed away from the mouth’s lining. Whole milk, yogurt, sour cream, and ice cream are excellent choices due to their high fat and casein content. Full-fat options are more successful than low-fat or fat-free counterparts, as the goal is to maximize the fat available to dissolve the capsaicin.
Other high-fat foods, such as peanut butter or olive oil, can also provide relief. These substances work purely through the dissolution mechanism, partitioning the capsaicin away from the receptors. Swishing the liquid or paste around the mouth for several seconds helps ensure the capsaicin is fully collected and removed.
Diluting the Sensation with Starches and Sugars
When high-fat dairy is unavailable, starches and sugars offer a secondary, physical means of reducing the burn. Starchy foods function primarily as a physical buffer and an absorbent material. Foods like bread, rice, crackers, or tortillas can soak up some of the capsaicin oil from the mouth’s mucous membranes.
This absorption process works by creating a physical barrier between the capsaicin and the pain receptors, reducing available binding sites. While helpful, this method is less potent than lipid-based relief because it does not chemically dissolve the capsaicin. The reduction in burn is due to physical removal and dilution.
Sugar, such as honey or a sugar packet, can provide relief through a different mechanism, offering a coating and a distraction. The strong sweetness can overwhelm the sensory system, temporarily masking the pain signal from the TRPV1 receptors. The use of sugar to measure heat is the basis of the Scoville scale, which determines pepper pungency by how much dilution is necessary to eliminate the heat sensation.
Common Mistakes That Worsen the Heat
A common mistake when experiencing a spicy burn is reaching for water or a low-proof alcoholic beverage. Capsaicin is a non-polar molecule, and water is a polar solvent, meaning they do not mix. Drinking water does not wash the capsaicin away; instead, it spreads the oily compound across a larger surface area inside the mouth and throat.
This spreading action allows the capsaicin to activate a greater number of TRPV1 receptors, immediately intensifying the perceived burning sensation. Beverages like beer are mostly water and contain insufficient alcohol to be effective. Capsaicin is minimally soluble only in high-proof alcohol, such as spirits like vodka or whisky, which are not a practical solution for immediate relief. The best course of action is to avoid water-based liquids and choose a fat, dairy, or starch-based item instead.