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Here's one that is well known in both Mexico and India. Spiciness is largely from an oil-soluble substance called capsaicin in peppers. Being oil-soluble, aqueous products like water, soft drinks or beer won't reduce the burning effect from the capsaicin. What seems to work best? Unlike Americans, those in other countries don't immediately mix their rice with their entree. They keep it separate, eating the spicy entree and then eating plain rice afterwards to try and physically adsorb some of the oily capsaicin from their mouth. Note: this takes more than just a few seconds! Also, their beverages tend to be dairy-based. Especially in India, drinks called "lassi" are popular. They are made with yogurt and fruit juices, since it seems that the casein in dairy products helps to counteract the capsaicin. Wisdom from the ages.

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16y ago

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