Dairy
THE RECORD
With all the festivals coming up starring St. Johns County's signature datil pepper, locals will have ample opportunities to taste spicy favorites like Datil Shrimp & Grits and Minorcan Clam Chowder.
The tiny datil is a flavorful pepper, but it packs a powerful punch in the heat department.
Almost everyone knows that drinking water just spreads the burning sensation, but what is the best way to take the heat out of your mouth?
Spicy foods get their heat from a substance called capsaicin, which is present in all peppers at varying levels.
A bell pepper would have very liitle capsaicin, and a habanero would have a lot. When you eat a pepper that sets your mouth on fire, the trick to cooling it down is neutralizing the capsaicin.
Here a few ways to do that:
Dairy
One of the proteins in dairy, called casein, helps neutralize capsaicin. Drinking a glass of milk will sooth the taste buds.
Alcohol
There may be a reason tequila and Mexican food go so well together. Studies have shown alcohol with more than 5 percent ethanol can neutralize capsaicin.
Sugar
Both honey and granulated sugar are effective in neutralizing a fiery mouth. Combining sugar with dairy can be very effective - think ice cream or flan.
Acid
Lime juice, tomato juice or lemon juice can help relieve the burning sensation, which is why many recipes made with peppers incorporate an acidic component.
Fatty foods
Fatty food can also bind with the capsaicin and eliminate it more quickly in the mouth. Bread and butter or french fries might be a good option if there's no milk or tequila handy.
