Learn about the biology of why water doesn’t work to stop the burn from hot foods, and find out some unusual alternatives that do.
The Culprit Behind Spicy Sensations
Capsaicinoids, and capsaicin in particular, are the active compounds found in spicy foods. Capsaicin does not heat your mouth but merely triggers receptors to send a signal to the brain as if your mouth is on fire.
This fiery sensation is an actual response from the body and this is why when we eat spicy food we tend to sweat. To stop this pain, you have to get rid of the capsaicin in your mouth, but it is not just done by drinking some water.
The Science Behind Why Water Fails
Water does not alleviate the spicy sensation for one simple reason: capsaicin is soluble in alcohol, and also only partly soluble in fat. Capsaicin is hydrophobic, which means that it does not want to come into contact with water so it will hardly mix with it.
In contrast to hydrophilic molecules that adore water and dissolve easily on it. But washing a pan, and attempts by the aquaferman to rinse away hydrophobic oils with a tap should give you an idea. This is the food equivalent of what capsaicin and water do!
Do not use iced water, even here capsaicin is even less soluble in colder temperatures. It provides some relief while the cold liquid is in your mouth however as soon as you swallow it burns all over again.
Conclusion
The secret to quenching the burn of spicy foods is in finding hydrophobic molecules: nonpolar compounds, and tend not to play nice with water (Read more about F.A.T.). These can work to break down and rinse the capsaicin away. Sure, alcoholic beverages have a short-term effect however that simply is not the best temporary measure Learning more about the science of spiciness can put us in control so that we can deal with the heat and keep eating our favorite hot dishes without misery.
