questionswhat's your cure for hot (spicy) food?


According to Guy Fieri (Diners, Drive-Ins and Dives) milk has known properties to sooth the fire. Personally, I think bread or crackers works best.


I'm a hot spicy food guy. I keep ghost pepper flakes on my table, because I put it on about everything I eat, and when I go to a Thai restaurant I usually have to send the food back while saying "No, I said hot.. please make it hot, not what you think an American thinks is hot. Your menu has 5 chilies next to this."

The times where I have had too much heat, milk does the trick. Of course, I don't usually drink milk with dinner, so if I know I'm turning up the heat I'll grab some lemonade. Most drinks with some acidity should help. Or, keep lemon or orange wedges handy. You can also use lemon juice on the food itself if you've over-spiced it.


It's the same as my cure for most diseases: prevention. I don't like food that is so spicy that I can't taste the flavors, so I don't eat it. A little bit of heat isn't a bad thing, but if it takes away from the food's flavor, it is.


Yoghurt will halt the mouth burn, and assist with any secondary burn as well.

@kmeltzer: What is up with that, I tell them Thai hot, not American hot, and still I have had to add my own Thai chilli paste, I bring from home.

@captainsuperdawg: It is a razors edge, flavor and heat in a perfect balance, slight sweating, and a few tears is perfect, too much and you can't taste the subtle spices. Kind of a tango for the mouth.


cure? why try to kill it? i love the burn!


Hah, I love the tags. Let's preserve them in the comments.

tags:call-9-1-1 i-can't-feel-my-tongue


@cowboydann: Hey you! I'll be in touch soon, I am doing some homework re: our conversation. Prolly Mon. : )


LOL!! Love the tags!

For spicy food, do what I've had to do: build up a tolerance! My mother doesn't even use black pepper, but I've learned to relish that perfect combination of flavor + burn. (I once sent back a bowl of gumbo that was too much burn, not enough flavor. The chef said that I must not like spicy food, and my friends burst out laughing. They knew me too well.)

There are different kinds of spicy food, so the immediate answer might vary. For hot peppers, drink milk. For tobasco/seasoning burn, eat bread. For wasabi, well, just be glad your sinus are clearing out. Enjoy!


Just wait it out. The pain is part of the fun of eating spicy food.


Beer! (In fact, beer cures everything.)


I have to agree with beer always helped to calm the burn


mango lassie, yogurt, milk but needs to be higher fat content


Ketchup works pretty good in my experience.


A little hair of the dog, perhaps?


Milk, yogurt (preferably greek), sour cream, and bread. Usually if I only have milk I'll hold it in my mouth. I've dipped bread in milk and left it on my tongue before as well. Milk-soaked bread is good for preventing that hot, acidic burn that goes all the way to your stomach; It soaks it all up.


Ice cream! Both high fat and cold.


Eat more spicy food... Hot wings dont stop till you drop!


Beer. Capsicum is soluble in alcohol.


Capsaicin is a fatty substance and clings to cells in a manner similar to grease or oil. For this reason, watery substances (juice, water, soda) are not very effective.

Casein (about 80% of the protien in milk) is probably the best way to deal with capsaicin, though alcohol also works (but note that beer is only about 5% alcohol, higher concentrations are more effective).

Also, warmer, though not hot, milk or alcohol is better than cold (another reason not to use beer... who wants very warm beer?).

Finally, dilute household bleach will break down capsaicin. This isn't a good idea for your mouth, but it works well on fingers and hands, so that you don't mace yourself by rubbing your eyes the day after you are chopping habaneros.


hot water works, an owner of a local bbq place that had some mean sauce recipes said that was his secret.


We all know milk works “kind of”, but I have discovered the Holy Grail. It is a clarified butter from India called Ghee. It is made from an Indian buffalo, not the same as US, and the process is much more defined for quality. They have been using it for centuries to reduce the pepper burn for children, and those who do not tolerate it. I have not tried a westernized version, but this stuff is Works!