Remedies for pain caused by eating hot sauces or chilies.

Capsaicin is the chemical responsible for the "hot" taste of chilies peppers. The most effective way to relieve the burning sensation it causes are dairy products such as milk are purported to be highly effective in quenching pain. A protein called casein occurs in dairy products which binds to the active agent in chilies, capsaicin, effectively making it less available to "burn" the mouth. Also the mechanical stimulation of the mouth by chewing food will partially mask the pain sensation.

Cooling and mechanical stimulation are the only proven methods to relieve the pain, however many questionable tips are widely perpetuated. Since capsaicin in its pure state is poorly soluble in water but well in oils and alcohol, an often heard advice is to eat fatty foods or beverages, assuming that these would carry away the capsaicin. The value of this practice is questionable and the burning sensation will slowly fade away without any measure taken.

Can you overdose on hot sauce? Well, yes and no. You'd have to drink most hot sauces by the gallon. Of course, if you have a medical condition, any kind of stress to the system can hurt you, including wind sprints, cliff diving, air travel, and hot sauce overindulgence. Consult your doctor.

Serious stuff like our Da Bomb sauces or The Source, now, are not to be trifled with (and not, please, to be used for practical jokes). You can easily blister up your mouth, and, yes, there is a point where it can cause permanent damage. Enjoy the fire. Don't play with it.

Believe it or not, but there are people who do clinical studies on this. There is in fact a lethal dosage, and there are concentrations where capsaicins start to blister your skin. But we know we can trust you not to down a teaspoonful of liquid that burns blisters on your fingers. If you really feel like doing that, consult your doctor first! You'll thank yourself for it in the morning.

1 Capsaicin content and heat level vary with the place, season, soil, and all kinds of other stuff. The ribs (the soft, pale parts inside the pepper) contain the highest consentrations. Dry the peppers, and you usually increase the heat. Juan's on top of all that so you don't have to be.

2 Indian scientists claimed to have measured the Naga Jolokia, or Tezpur, variety at a whopping 855,000 Scovilles, easily making it the world's hottest pepper, and by a wide margin at that. We're still working on confirming that one, though! Watch out for the Francisca, too; rumor has it this is the new contender.