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Chilli Help

  1. May 10, 2008 #1
    Hey, keep it brief.

    I have just eaten two small chillis and it is killing my throat and tongue. How the hell do I stop it, I've scratched my eye and it has gone blood red. Help me out guys it bloody aches!

    _Mayday_ (Quite literally)
     
  2. jcsd
  3. May 10, 2008 #2

    Danger

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    Putting a spoonful of sugar on your tongue and letting it dissolve can help with the throat/mouth problem. As for your eye, I'd recommend flushing it with warm salt water. A visit to your doctor might also be in the offing.
     
  4. May 10, 2008 #3
    Tried milk, not work.

    I will try this. thns
     
  5. May 10, 2008 #4

    turbo

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    I have been bitten by habanero chilies while making my chili relishes, etc. I have tried some remedies, but time seems to be the best healer. Sorry.
     
  6. May 10, 2008 #5

    Evo

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    Be careful, turbo's innards have been replaced with solid steel. You may be more sensitive. I've had to give up hot stuff for now, I have a scarred esophagus, among other things, and eating anything is painful, but even raw onions now are too painful to swallow. :frown:
     
  7. May 10, 2008 #6
    It's gone, I'm such an idiot. Trying to be macho in the kitchen, nothing worked, I just had to bhe patient and drink lots or water with a few seconds in between sips. How the hell do people like it when its that hot?
     
  8. May 10, 2008 #7
    I can take spicy, two of these little monsters and Im out though.
     
  9. May 10, 2008 #8

    Evo

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    You have to gradually build up a tolerance over time.
     
  10. May 10, 2008 #9
    Will red ring ensue? I'm a hide fan of indian cuisine, I dont know the names of it all but I do like a hot curry every now and again.
     
  11. May 10, 2008 #10

    Danger

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    Wow... me too. You're the only other person that I've heard of who had that.
     
  12. May 10, 2008 #11

    Moonbear

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    Your pain isn't over yet. :devil: What goes in must come out. :surprised
     
  13. May 10, 2008 #12

    turbo

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    A scarred esophagus? That doesn't sound good for a chili-head like me. I have been splitting and stacking firewood all day, and I'm thinking about forgoing anything complex for supper. Looks like fried hot dogs and rolls in butter with habanero relish, horseradish, raw vidalia onions, and yellow mustard for me. Mmm. Ought to go good with a Molson.
     
    Last edited: May 10, 2008
  14. May 10, 2008 #13

    Astronuc

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    What are you complaining about. Enjoy the experience - relish the fire! :biggrin:

    If it's too much some salty crackers and yoghurt would ease the burn, or an olive oil based salad dressing.
     
  15. May 10, 2008 #14

    wolram

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    I remember the time Astro helped me, hells teeth my goo lies were in the devils kitchen, he is still my number one hero
     
  16. May 11, 2008 #15

    Ouabache

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    Astro has a good point.. The reason is that most of the heat in chilis comes from capsaicin which is fat soluable. Yoghurt, a piece of cheese, any food containing oil will cut the heat by diluting the capsaicin. It is hydrophobic, so water (water soluable drinks) won't wash away the acute burning sensation.

    However, once you are burned, that's a physical injury akin to that suffered after eating scalding soup (tomato, potato and any chowder comes to mind). Under those circumstances, I agree with Turbo, time is the best healer.

    See this ref for additional food for thought.
     
  17. May 11, 2008 #16

    turbo

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    Yep! Once the damage is done, time is the mediator. When the active ingredients are still in your mouth and working away, it may help to have some fatty foods like cheese, cream, whole milk, etc to pull some of that, but once you have gotten overloaded (burned) you'll have to ride it out. Especially when sensitive areas and mucous membranes are involved.
     
  18. May 11, 2008 #17

    Astronuc

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    Butter could work, but ice cream would be better with the coldness in addition to the creamy texture and sweet taste.

    http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_209.html

    That's a great site that Ouabache cited. It explains why I enjoy ginger, as well as hot peppers. I love ginger beer, but most are too mild. I like ginger beer with a burn, the stronger the better.
     
    Last edited: May 11, 2008
  19. May 11, 2008 #18
    They were from Zimbabwe. Didn't even know Zimbabwe grew them in mass.
     
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