Why Chilies Are Hot and Yogurt Puts Out the Fire

bazzalunatic writes "The hottest chili in the world was made by Australians earlier this year, but how did they get the chilies so hot? Seems that worm juice is the key to revving up the capsaicin. And milk and yogurt are best to douse the heat, as they have fats that can absorb the capsaicin — which actually hijacks the neurons that detect heat."

Comments

Something for the Atreides

[Anonymous Coward]

Fortunately for heat-seekers, it appears capsaicin does not cause permanent tissue damage, even in high doses.

"It's what I call 'fake pain'," says Mark. "It doesn't actually cause you physical harm, even though it feels like it."

Like that pain box in Dune.

So, the next time when eating Thai with these peppers...

I must not fear.
Fear is the mind-killer.
Fear is the little-death that brings total obliteration.
I will face my fear.
I will permit it to pass over me and through me.
And when it has gone past I will turn the inner eye to see its path.
Where the fear has gone there will be nothing.
Only I will remain.

Re:Something for the Atreides

[oldhack]

Yeah, repeat that mantra again while sitting on the toilet.