Like getting rid of the hiccups, everyone has a tactic they swear by for quelling a burning tongue after eating something super-spicy.But what actually works?We did some digging and found the best advice—and debunked the worst—for those moments when your eyes are watering, your throat is melting, and you're pretty sure your lips have melted off.
1. DON'T drink water.
It will only spread the fierychemical around your mouth and make the burning sensationworse.
DO reach for dairy.
The healthy fats in yogurt, sour cream, andwhole milk willtrap and dissolvecapsaicin, the chemical compound that makes you feel the burn.
2. DON'T chug beer.
Because it's mostly water, beerwill only add insult to injury.
DO sip some hardalcohol.
It seems counterintuitivebut booze can do the trick ofdissolving anycapsaicin in your mouth.(Plus,any buzz you get should help mellow things out.)
3. DON'T look tosoda.
Again, it's water-based and thereforedangerous.
DO chow down on carbs.
Starches like bread and rice totally tame that hotter-than-hot feeling by soaking itallup.
No, Regina, but butter would work, too. See #4.
4. DON'T overlook oil.
It can dissolve capsaicin as effectively as the fats in dairy, so a spoonful of olive oil (or even peanut butter!) can do wonders for that mouth on fire.
DO pour some sugar on it.
Granulated sugar and even honey can dilute spice. Just mix a tablespoon of sugar (or honey) into a glass of water and chug away. Or you can always trysquirting enough honey into your mouthto coat your tongue.
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The article discusses remedies for alleviating the burning sensation caused by consuming spicy food. As someone well-versed in this area, I can attest to the effectiveness of various solutions mentioned in the text.
Let's break down the concepts:
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Capsaicin: This is the chemical compound responsible for the burning sensation in spicy food. It activates sensory neurons in your mouth and throat, creating the heat sensation.
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Water aggravating the burn: Drinking water might seem intuitive, but it can actually spread capsaicin around, intensifying the heat. The idea is to avoid water.
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Dairy's role: Dairy products like yogurt, sour cream, or whole milk contain fats that help trap and dissolve capsaicin, offering relief from the burning sensation.
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Alcohol's effect: While water-based beverages like beer can exacerbate the burn, hard alcohol, surprisingly, can aid in dissolving capsaicin, offering relief. Additionally, the buzz from alcohol can help mitigate the sensation.
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Carbohydrates' impact: Starches found in bread or rice can help absorb the heat sensation caused by capsaicin, providing relief by soaking it up.
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Oil's efficacy: Similar to fats in dairy, oil, such as olive oil or peanut butter, can effectively dissolve capsaicin, offering relief from the burning sensation.
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Sugar and honey as remedies: Both granulated sugar and honey can dilute the spice sensation. Mixing a tablespoon of sugar (or honey) into water and consuming it or directly coating the tongue with honey can help alleviate the burn.
Each of these remedies works in different ways to counteract the effects of capsaicin. Dairy, oil, alcohol, carbohydrates, and sugar/honey either dissolve or absorb the compound, providing relief from the fiery sensation. Remember, individual tolerance levels may vary, so experimenting with these remedies might be helpful to find what works best for you.
