The chemical capsaicin, the component that makes pepper and chiles hot, is a tricky one. Drinking water, as Lynne Rossetto Kasper of The Splendid Table reminds us, does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are the best antidote. In most cuisine from hot, hot, spicy places, like India and Indonesia, citrusy yogurt and other creamy concoctions are used to counteract ultra-hot foods. If you're cutting chiles, Kasper explains, you can prevent irritation: "Scrub with lemon or vinegar; coat your skin with oil before you start working with the chiles," or "slip plastic bags over your hands" before you start chopping. How to cool the burn of chiles
The chemical capsaicin, the component that makes pepper and chiles hot, is a tricky one. Drinking water, as Lynne Rossetto Kasper of The Splendid Table reminds us, does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are the best antidote. In most cuisine from hot, hot, spicy places, like India and Indonesia, citrusy yogurt and other creamy concoctions are used to counteract ultra-hot foods. If you're cutting chiles, Kasper explains, you can prevent irritation: "Scrub with lemon or vinegar; coat your skin with oil before you start working with the chiles," or "slip plastic bags over your hands" before you start chopping. Comments [3]
Reader Comments (Page 1 of 1)
3I once made the mistake of putting an entire toothpick sized sample* of a condiment labelled 'Hot' in Eastern Washington - home of many emigre Mejicanos - in my mouth. Several minutes later, still in intense pain, I forced my companion to take me to the nearest Starbucks. I begged for a small cup of straight cream ... for the desperately in pain, drastic measures are necessary!
* And I LOVE hot food!
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
