[CH] Cap Info

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The different capsaicin-like compounds found in Chiles have slight structural
variations in the hydrocarbon tail, changing their ability to bind to the nerve
receptors and their ability to penetrate layers of receptors on the tongue,
mouth, and throat. This may explain why some Chiles burn in the mouth, while
others burn deep in the throat.

Capsaicinoids are not soluble in water, but very soluble in fats, oils and
alcohol. This is why drinking water after accepting a dare to eat an extra hot
Habanero pepper won't stop the burning. Downing a cold beer is the traditional
remedy, but the small percentage of alcohol will not wash away much capsaicin.
To get some relief from a chile burn (can't think of a good reason not to
"Enjoy the heat"), drink milk or eat ice-cream. Milk contains casein, a
lipophilic (fat-loving) substance that surrounds and washes away the fatty
capsaicin molecules in much the same way that soap washes away grease.

Steve

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