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From: slb@drutx.UUCP (Sue Brezden)
Newsgroups: net.cooks
Subject: Re: hot pepper oil, etc.
Message-ID: <3041@drutx.UUCP>
Date: Sat, 15-Jun-85 22:19:23 EDT
Article-I.D.: drutx.3041
Posted: Sat Jun 15 22:19:23 1985
Date-Received: Sun, 16-Jun-85 03:22:00 EDT
Organization: AT&T Information Systems Laboratories, Denver
Lines: 25


>	                   The basic substance of "hotness" in pepper oil
>and many other hot items is capsacin. Capsacin is lipid soluble, not water
>soluble. So water by itself is not very effective in removing it. Try some-
>thing with more lipid in it, like milk, or oil. This is also why yogurt is
>an effective quencher served at indian restaurants.


Very true!  That's why I like milk with Mexican food.  Not as classic
as beer, but if you are eating very hot stuff, milk clears the mouth
much more effectively.
-- 

                                     Sue Brezden
                                     
Real World: Room 1B17                Net World: ihnp4!drutx!slb
            AT&T Information Systems
            11900 North Pecos
            Westminster, Co. 80234
            (303)538-3829 

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