In order to explain this, I need to strike up a little chemistry chat. So brace yourself.
Capsaicin is the active ingredient in pepper spray (which is nasty enough to be outlawed by the Hague Conventions on warfare). It's a hugely nasty irritant of skin and especially mucous membranes. And this is, of course, the active ingredient in peppers, notably of the capsicum family (you might recognize that name from Tabasco sauce). In its raw form, it's WAY more "hot" than habaneros or Scotch bonnet peppers -- which are arguably the hottest in the world.
The capsaicin bonds to the chemo receptors in your skin and mucous membranes that carry the pain signal to the brain (mostly the receptors that transfer "abrasion" more than "heat," but who can tell when it really hurts?), and it turns that signal ON. After a few seconds, this bond is VERY strong. Alcohol and water won't break it, nor will oils. You might do better with detergents, but at an industrial strength that would be dangerous to use, so that won't do.
So what DO you do?
Well -- mostly you treat as you would any chemical burn. Flush for a long time with cool water, and be REALLY careful not to cross-contaminate -- wear gloves, eye protection -- the works. Apply a pain cream after that, and bandage in case the delicate skin breaks.
I should add that, when I chop peppers that are high up the Scoville scale (the old-school, imprecise, but user-friendly scale used to measure how hot peppers are), I dress up like a spaceman. That is to say, I use eye protection, gloves, a plastic cutting board sheet that I can wash for a day, etc. When I treat a pepper burn (or, worse, a pepper spray burn), I'm even more careful.
There is one more idea you can try (which is why I gave you the chemistry lesson): The principle protein in milk is casein and, for reasons my limited chemistry fails to explain, capsaicin bonds more readily to casein than it does to YOU. So you might try flushing the burned area with milk. If you're eating hot chilis and your mouth is on fire, this actually works, at least better than anything else I can think of (and lord knows I've tried). I would think it doesn't work as well topically, where the skin is less delicate than in the mouth, but, as it's harmless, give it a try.
Ice water. Don't put butter on it as it will just let the burn continue to worsen. Keep the burn in ice water until it stops hurting. Then use an antibiotic cream on it.
use toothpaste like hand cream wash off
The alkaloid is called "Capsaicin". The "heat" of the pepper is in direct relation to the concentration of Capsaicin in the pepper.
capsaicin
No, it is chemical that binds to certain receptors and produce a sensation of pain or burning.
Certain kinds of spicy foods have a chemical call capsaicin in them, which can irritate nerve endings. The anus lining is filled with nerve endings and is very sensitive to pain. When capsaicin is excreted, you can still feel that burning sensation.
It is called Capsaicin which is a lipophilic chemical that produces a strong burning sensation.
My husband rubbed in the capsaicin cream quickly on the area that needed it, and it started burning, so I asked him to hurry and put on peppermint essential oil. Only a few drops of the peppermint oil "put out the fire"! We wanted to use both, because the peppermint oil is very calming and cooling, and the capsaicin helps heal. My problem was PHN pain after a bout of shingles.
The ingredient that gives hot sauce its heat is called capsaicin. Capsaicin is an irritant that is an active component in chili peppers that causes a burning sensation when it comes into contact with nerves.
Capsaicin is the chemical that makes hot peppers hot. Most animals (specifically, mammals; birds appear to be unaffected by it) don't like it much because of the burning sensation it produces.
Capsaicin is nonpolar for sure :]because it doesn't dissolve in water, which is polar.that's why drinking water doesn't take the burning feeling awayafter eating something spicy.
Use Kids COLGATE toothpaste :)
Yes. A chemical called capsaicin in the peppers binds to your taste buds and feels like they are burning the hell out of your mouth. Water does nothing, really, but dillute it momentarily, and sugary juices make it worse by opening up your taste buds and allowing more capsaicin in. Milk, on the other hand, binds to capsaicin more tightly than capsaicin binds to your taste buds. When you drink the milk down, the capsaicin goes down with it. Good Luck!
Most peppers contain some level of an organic compound known as Capsaicin. The molecules of Capsaicin irritate sensitive skin tissue, depending upon the level in the pepper. For example, the jalapeno pepper contains more Capsaicin than the green pepper; for this reason, most people use gloves to handle the jalapeno to prevent burning.