The intense, burning sensation that follows contact with a jalapeño pepper is not a thermal injury, but a robust chemical irritation caused by capsaicinoids, primarily capsaicin. These oily compounds bind to nerve endings, sending a powerful pain signal to the brain. Because this is a chemical reaction and not a true heat burn, effective remedies must work by dissolving or stripping away the irritating oil.
The Science of the Burn: Capsaicin and Pain Receptors
Capsaicin is a lipophilic, or fat-soluble, molecule, which is the reason water offers no relief and can sometimes even spread the burn. This oily compound directly interacts with the transient receptor potential vanilloid 1 (TRPV1) receptor, a specific protein in nerve cells responsible for detecting noxious heat and pain signals.
When capsaicin binds to the TRPV1 receptor, it mimics the molecular action of extreme heat, effectively tricking the nervous system into believing the tissue is being scorched. The resulting flood of pain signals causes the characteristic burning sensation in the mouth, throat, or on the skin.
Immediate Relief for Oral Burns
The most effective strategy for oral relief is to introduce a substance that can chemically attract and dissolve the fat-soluble capsaicin. Dairy products are highly effective because they contain both fat and the protein casein. Casein acts like a detergent, surrounding the capsaicin molecules and stripping them away from the nerve receptors. Whole milk, yogurt, or even ice cream should be swished around the mouth and held for several seconds before swallowing to maximize contact with the affected areas.
Swishing a small amount of cooking oil, such as olive oil or vegetable oil, or eating a spoonful of peanut butter can dissolve the capsaicin, which is then safely swallowed. High-proof alcoholic beverages, specifically those with a high ethanol concentration, can also dissolve the molecule, though this is a less conventional method and should be approached with caution. Less effective, but still helpful, are starches and sugars, such as bread or sugar water, which act primarily as a physical barrier or distraction by coating the mouth.
Stopping the Burn on Skin and Eyes
Treating capsaicin exposure on the skin requires a similar fat-dissolving strategy, but water should be avoided initially, as it will only spread the oily irritant. First, apply a small amount of vegetable oil or rubbing alcohol to the affected area and rub it in thoroughly. Following the oil or alcohol application, wash the area vigorously with a degreasing dish soap, which contains surfactants that break down oily substances. Repeat this process several times to ensure all traces of the capsaicin have been lifted from the skin.
For eye exposure, the approach must be gentler and focused on flushing the area. Immediately irrigate the eye with a copious amount of cool, clean water or sterile saline solution for at least 15 minutes, avoiding any urge to rub the eye, which would only spread the capsaicin.
Preventing Capsaicin Exposure
The easiest way to deal with a jalapeño burn is to prevent it, especially when preparing peppers. Capsaicin is not concentrated in the seeds, as is commonly believed, but rather in the placenta—the white, fleshy membrane running along the inside of the pepper. Removing this white pith is the single most effective way to reduce the heat of any pepper.
Always wear protective gloves, such as nitrile or latex, when handling jalapeños, particularly when preparing multiple peppers, as the oily capsaicin can remain on bare hands for hours, leading to accidental self-contamination. If gloves are unavailable, meticulously wash all cutting boards, knives, and hands with degreasing dish soap immediately after preparation to prevent the transfer of the capsaicin oil to other surfaces.