What Neutralizes Spicy Food? (Options)


What Neutralizes Spicy Food? (Options)

While many people can tolerate spicy food with no trouble, some of us have difficulty enjoying a food with some spice even though we’d like to.

When it comes to neutralizing spicy food, there are a few key things you can do to soothe your throat and cool down your mouth.

Drink and eat these to make spicy food less spicy

Here are some examples of what to eat or drink to help alleviate the heat of spicy dishes:

  • Dairy products: Milk, plain yogurt, and sour cream can help neutralize the heat of spicy foods because they contain a protein called casein, which binds to capsaicin, the compound that makes peppers spicy. So, if you’re eating a spicy dish, try topping it with some sour cream or adding a side of plain yogurt to help cool down your mouth.
  • Starchy foods: Starches such as rice, bread, and potatoes can also help neutralize spicy foods. They act as a kind of “spice sponge,” absorbing some of the heat and helping to cool down your mouth.
  • Sweet foods: Eating something sweet can also help neutralize spicy foods. The sweetness can help balance out the heat and provide a soothing contrast to the spices. Try eating a spoonful of honey or a piece of fruit after a bite of spicy food to help cool down your mouth.
  • Beverages: Beverages can also help to neutralize spicy foods. Try drinking a glass of water, milk, or a beer to help cool down your mouth. But, be aware that drinking alcohol can actually increase the heat and burning sensation of spicy foods, as alcohol can open up the blood vessels allowing the capsaicin to reach the nerve receptors more easily.

Make a spicy dish less spicy

In addition to these tips to soothe your throat when eating spicy food, here are a few things you can do to make a spicy dish less spicy:

  • Remove the seeds: Many spicy dishes get their heat from the seeds of the peppers used. Removing the seeds can help reduce the heat level of a dish.
  • Use less of the spicy ingredient: If a recipe calls for a certain amount of chili powder or hot sauce, try using less of it to make the dish less spicy.
  • Add more neutral ingredients: If you’re making a dish from scratch and find it’s too spicy, try adding more of the other ingredients to balance out the heat. For example, if you’re making a spicy curry, try adding more coconut milk or yogurt to help neutralize the heat.
  • Add sugar: A pinch of sugar can help balance out the heat of a dish by adding a touch of sweetness.

Remember that every person have a different level of tolerance for spicy food, so it’s best to start with a small amount and adjust to taste.

How capsaicin makes peppers spicy in your mouth

Capsaicin is a chemical compound found in certain varieties of peppers, including chili peppers, jalapenos, and habaneros. It is responsible for the “heat” or “spiciness” that is associated with these types of peppers.

When capsaicin comes into contact with the mucous membranes in the mouth, throat, and tongue, it binds to a specific type of receptor called TRPV1. This binding triggers a chain reaction that sends signals to the brain, resulting in the sensation of heat or spice. The more capsaicin a pepper contains, the hotter it will be perceived by the person eating it.

Capsaicin is an oil-soluble compound, which makes it difficult to remove once it has come into contact with the skin or mucous membranes. Capsaicin molecules can stick to the skin, and it can be difficult to remove it with water. Instead, you can use oil-based products like vegetable oil or milk to remove capsaicin from skin.

So if you’re wondering why drinking a large glass of water doesn’t seem to quench the fire in your mouth upon eating spicy food, now you know why. While it will work for some people, those of us who don’t have the same tolerance for spicy food may need something else.

Capsaicin is a sensation not a taste

It’s also important to note that capsaicin is not a taste, but a sensation. It creates the burning or hot feeling in the mouth and throat which can be perceived as a taste but it is not. This is why spicy food can be perceived as bitter, sour or sweet, but it’s not a real taste.

In conclusion, capsaicin is a chemical compound that is responsible for the heat or spiciness of peppers. It activates a specific type of receptor in the body that sends signals to the brain, resulting in the sensation of heat or spice. And it’s important to understand that capsaicin is not a taste but a sensation that can be perceived differently by everyone.

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