How to Stop the Burn from Chillies — And Why Water Won’t Help

Chillies add excitement and flavour to many dishes, but if you’ve ever eaten one that was too hot, you’ll know just how painful that burn can be. The searing heat, the watering eyes, the tingling lips — it can feel like your mouth is on fire. So what actually helps stop the burn, and what’s just a myth? Let’s break down the facts and debunk some common chilli burn remedies.

What Causes the Burn?

The heat from chillies comes from a compound called capsaicin, which binds to pain receptors in your mouth and skin. These receptors normally respond to heat, which is why eating a hot chilli can literally feel like a burn — even though no physical damage is being done.

Capsaicin is oil-soluble, not water-soluble. That’s the key reason why some popular “cures” for chilli burn don’t work.

Myth #1: Drinking Water Helps

Debunked: Water does absolutely nothing to stop chilli burn. In fact, it can make things worse.

Since capsaicin is an oil-based molecule, drinking water just spreads it around your mouth instead of washing it away. You might feel brief relief from the cool temperature of the water, but the burning sensation often comes back stronger.

Verdict: Don’t reach for water. It’s a waste of time — and might make things worse.

What Actually Works?

Here are the remedies that are scientifically proven to reduce the burning sensation from chillies:

1. Dairy Products (Milk, Yoghurt, Cheese)

Milk and other dairy products contain a protein called casein, which acts like a detergent and binds to capsaicin molecules. This helps wash them away from your mouth and throat, reducing the burn significantly.

Best choice: Full-fat milk or yoghurt. The higher the fat content, the more effective it is.

2. Sugar or Honey

Sugar and honey can help coat your mouth and absorb some of the capsaicin. While not as effective as dairy, a spoonful of honey or a sugar cube held in the mouth can provide noticeable relief.

Tip: Let it sit in your mouth for a few seconds rather than swallowing right away.

3. Bread or Starchy Foods

Starches like bread, rice, or even a plain tortilla can help soak up capsaicin from your tongue and gums. These are especially useful if you don’t have dairy products on hand.

Use: Slowly chew a piece of bread and let it absorb the oils in your mouth.

4. Acidic Foods (Lime Juice, Vinegar, Tomato)

Acidic foods can help neutralise capsaicin because they lower the pH in your mouth, weakening its binding to receptors.

Try this: Suck on a lime wedge or rinse your mouth gently with a vinegar-water mix.

Myth #2: Drinking Beer or Soft Drinks Will Help

Debunked: Alcohol, especially in low concentrations like beer or wine, does very little to dissolve capsaicin. Fizzy drinks may just aggravate your mouth further with carbonation and acidity.

Verdict: Not only ineffective — these drinks might make you feel worse.

Myth #3: Just Wait It Out

Partially true, but why suffer? The effects of capsaicin do fade over time, but waiting it out can take anywhere from 10 to 30 minutes depending on the amount consumed and your personal tolerance. Using effective remedies can cut this time dramatically and make the experience much more tolerable.

Bonus Tip: Prevent the Burn Before It Starts

If you’re handling fresh chillies while cooking, always use gloves or wash your hands thoroughly afterwards with dish soap or an alcohol-based solution. Avoid touching your eyes, nose, or lips.

Conclusion

Chilli burn may be a badge of honour for spice lovers, but it doesn’t have to ruin your meal. Forget the myths about water and beer — reach for milk, bread, or a bit of lime juice instead. Understanding how capsaicin works allows you to beat the burn with simple, scienc