|You can find me with a plate of hot wings, and a glass of milk.|
Source: falovelykids (Pixabay)
While TRPV1 receptors are found in several different organs throughout the body, activation of the TRPV1 receptor on the tongue produces the sensation of heat or abrasion, causing that characteristic burning sensation. Eating a chili pepper does not actually cause a chemical burn — but it certainly feels like it.
So why does milk soothe the savage serrano?
The chemical structure of capsaicin (below) reveals a long hydrocarbon tail, shown in black (carbon) and white (hydrogen):
|Chemical structure of capsaicin. (Source: Jacopo Werther/Favourites/Chemistry, Wikimedia Commons)|
That hydrocarbon tail means that oily or soapy compounds can act as a detergent to dissolve capsaicin, but water cannot. It's similar to how you can't clean grease off of a cooking pan simply with water, but dish soap will get the job done.
|Source: Unsplash (Pixabay)|
Alcohol also dissolves capsaicin well (wings and beer, anyone?), although its concentration in most alcoholic beverages is often too low to have much of an effect. (On the other hand, casein represents roughly 80% of the protein in cow's milk.)
But remember: it must be mammal's milk! Plant-based milks — such as soy, rice, coconut, or almond — do not contain casein.
Fun fact: Interestingly, in birds, the TRPV1 receptor does not respond to capsaicin, which means that the seeds of chili pepper plants can be dispersed widely. Biologists believe that some species of peppers, such as ghost peppers, have evolved to contain such high levels of capsaicin in order to deter animals from eating them — unless they are also able to help disperse the seeds!
Learn more about the Scoville Scale and how spiciness is quantified here.
Do you have a favorite home remedy for combating the pain of spicy foods? Let me know in the comments!