Neutralizing Hot Pepper

On your skin: Water only spreads the fire so don't wash your hand until you neutralize the`heat. Capsaicin — the compound that gives peppers their heat isn't soluble in water, but chlorine or ammonia turns it into a salt, which IS soluble in water. In a little bowl add 1 part bleach to 5 parts water and just dip your hands quickly, but don't soak your hands in this solution or it may irritate your skin.

In your mouth: Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin.

Dairy products are a good antidote to overheating. Capsaicin dissolves easily in the fats found in dairy products. So when you put a dab of sour cream in your mouth along with (or after) a bite of hot stuff, you're adding pretty effective dilution. The capsaicin and dairy fats mix together, keeping some of the capsaicin molecules from finding the pain receptors on your tongue. Remember, though, it's the fat that provides the relief, so don't expect the same results from low-fat sour cream or nonfat yogurts. This antidote tones down many spicy cuisines, from the use of sour cream with Mexican food to the yogurt condiments eaten with Indian meals. In Thai cuisine, rich coconut milk serves much the same purpose,