How to Get Rid of That Hot Pepper Burn

Ever wonder what that burning sensation from eating a hot pepper is caused by? The chemical responsible for the burning is called Capsaicin, produced in peppers as a secondary metabolite (an organic compound not necessarily related to normal growth, development, or reproduction in an organism) most likely to stop herbivores and fungi from consuming the plant. The compound capsaicin was first extracted in 1816, and is a waxy, clear, crystalline compound. Capsaicin is a capsaicinoid, a group of compounds like capsaicin which include dihydrocapsaicin. Dihydrocapsaicin and capsaicin are the two most potent capsaicinoids, twice as effective as other minor capsaicinoids.

So, how do you stop the burning sensation? Capsaicin creates a burning sensation in any tissue it comes into contact with, and the best way to get rid of the capsaicin burn is by good old cold milk. This is because milk contains casein, a phosphoprotein, which accounts for 80% of the proteins in milk. Casein neutralizes the capsaicin, and stops the burning sensation. This was tested on Mythbusters, in Episode 91, where they tried a variety of folk lore cures, and milk came out on top.

To read more about the Mythbusters results, check the link below:
http://kwc.org/mythbusters/2007/11/episode_91_shooting_fish_in_a.html

Posted by Tori Couch