Tongue on fire? Here’s how to put it out
Some people love nothing more than spooning an entire jar of sambal into their mouths, while others start sweating at the sight of a millimetre of red pepper. Whichever group you belong to, these foods will put out the flames when it all gets a bit too much.
Dairy
Water? No, dairy is your best friend when your tongue is burning. Capsaicin is the compound in peppers that causes the burning sensation in your mouth. Dairy products contain the protein casein, which binds to the capsaicin and helps break it down. Milk, cream, cheese or yoghurt: guaranteed success.
Yoghurt can even help preventively: if you eat it before a spicy meal, it creates a protective layer over your tongue that capsaicin can’t get through. And what about Lassi? This yoghurt-based Indian drink knows how to stand up to the spiciest curries.
Sugar
That brings us straight to fire extinguisher number two: sugar. It doesn’t break down capsaicin, but temporarily distracts your senses. You can eat a spoonful of sugar or honey, but lychees are tastier and work even better because their acidity helps too.
Acidity
The acid in fruits such as lychees, pineapple, oranges, lemons and limes helps neutralise the effect of capsaicin. A juice made from these fruits works too, by the way.
Shots!
Alcohol helps break down capsaicin, but only when it has a high alcohol percentage. A shot of tequila, rum or vodka can therefore provide relief. Beer, on the other hand, doesn’t: too much water, not enough alcohol. Don’t blame the messenger.
Tea and chocolate
Still have a burning tongue? You might not expect it, but hot drinks put out the flames better than cold ones. So a cup of tea isn’t a bad idea. Finish it off with a piece of chocolate; its high fat content—especially in milk chocolate—removes the capsaicin.
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