question: Why does milk (or any dairy) help reduce the effect of spicy foods?
comment: Capsaicin is the compound that makes things spicy. It binds to our taste buds and causes the burning taste, it also irritates other mucosal tissues like inside your nose and throat. Well while it likes to bind to our taste buds, lactose, the protein in milk makes an even better binding point for the capsaicin. So it sticks to the dairy instead of to your taste buds etc and gets carried away instead of lingering to cause heat.
passages: Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for mitigating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialise in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.
   When capsaicin is ingested, cold milk is an effective way to relieve the burning sensation (due to caseins having a detergent effect on capsaicin); and room-temperature sugar solution (10%) at is almost as effective. The burning sensation will slowly fade away over several hours if no actions are taken.
  
  Capsaicin-induced asthma might be treated with oral antihistamines or corticosteroids.
  
  Section::::Toxicity.:Effects on weight loss and regain.
   In addition, Capsiate Capsicum extract is obtained from Tap de Cortí, which contains spicy substances (capsinoids), with the ability to increase the metabolism, thus increasing energy consumption and diminishing accumulation of fat in the body.
  
  Section::::Conservation and care.
  
  To get the best yield, the paprika Tap de Cortí should be consumed within the first two years of life. During this period the aroma, taste and colour reflect the highest quality, after this time lose its properties.
   Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the Scoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.
   Similarly, unsweetened iced-tea powder can be tailored to individual taste with powdered spices, sugar, and (if desired for convenience and texture) dry nonfat milk and dry non-dairy creamer; the result can be mixed with hot water to produce a form of instant "chai masala". This form of dry mix has certain disadvantages, however; the powdered spices may leave a grainy residue at the bottom of the cup, and it may dissolve poorly in cold water, especially in the presence of dry milk/creamer powders.
  
  Section::::Consumption beyond the Indian subcontinent.:In Western cultures.
   The Tap de Cortí is hygroscopic; this means that once is dry and even ground recovers some of the lost moisture absorbing it from the atmosphere.
  
  Section::::Uses.
  
  Two are the main uses of Tap de Cortí, on the one hand paprika Tap de Cortí is typical in the traditional Balearic Islands recipes as a seasoning, mainly in stews but also in Majorcan dishes like "bullit", "arròs brut", various soups, "tombet", snails, "frito Mallorquín", etc.
   The web implementation allows embedding in a blog, and can also be run as a form of slide show where each node corresponds to a slide.
  
  BULLET::::- Multitouch – The first multitouch implementation of SpicyNodes was as part of the WikiNodes multitouch Wikipedia browser for the Apple iPad, and launched in April 2011.
  
  Section::::Related, but different implementations.
   BULLET::::- Other ingredients - heat is also affected by other ingredients. Mustard oil and wasabi can be added to increase the sensation of heat but generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor. Many sauces contain tomatoes, carrots, onions, garlic or other vegetables and seasonings. Vinegar or lemon juice are also common ingredients in many hot sauces because their acidity will help keep the sauce from oxidizing, thus acting as a preservative.
  
  Section::::Remedies.
   Coconut milk can also be used in cheese and custard production, substituting at most 50% of dairy milk without lowering the overall quality of the products. By mixing skim milk with coconut milk, one procedure develops cheeses- including a garlic-spiced soft cheese called "queso de ajo", a Gouda cheese substitute, and a Roquefort substitute called "Niyoblue" (a portmanteau of Tagalog "niyog", "coconut", and "blue").
  
  Section::::Processed coconut milk products.:Soy milk enrichment.
   It is also used to reduce the symptoms of peripheral neuropathy, such as post-herpetic neuralgia caused by shingles. Capsaicin transdermal patch (Qutenza) for the management of this particular therapeutic indication (pain due to post-herpetic neuralgia) was approved as a therapeutic by the U.S. FDA, but a subsequent application for Qutenza to be used as an analgesic in HIV neuralgia was refused. One 2017 review of clinical studies having limited quality found that high-dose topical capsaicin (8%) compared with control (0.4% capsaicin) provided moderate to substantial pain relief from post-herpetic neuralgia, HIV-neuropathy, and diabetic neuropathy.
   Capsaicin is also used to deter pests, specifically mammalian pests. Targets of capsaicin repellants include voles, deer, rabbits, squirrels, bears, insects, and attacking dogs. Ground or crushed dried chili pods may be used in birdseed to deter rodents, taking advantage of the insensitivity of birds to capsaicin. The Elephant Pepper Development Trust claims that using chili peppers as a barrier crop can be a sustainable means for rural African farmers to deter elephants from eating their crops. Notably, an article published in the Journal of Environmental Science and Health in 2006 states that "Although hot chili pepper extract is commonly used as a component of household and garden insect-repellent formulas, it is not clear that the capsaicinoid elements of the extract are responsible for its repellency."
   Capsaicin is used as an analgesic in topical ointments and dermal patches to relieve pain, typically in concentrations between 0.025% and 0.1%. It may be applied in cream form for the temporary relief of minor aches and pains of muscles and joints associated with arthritis, backache, strains and sprains, often in compounds with other rubefacients.
   The addition of spice-scented oils, made by popping mustard seeds and other ingredients in hot vegetable oil, at the end of cooking is a common Indian culinary technique and is known as tempering. A combination of mustard seeds, black gram, dried red chillies, and curry leaves fried in ghee or vegetable oil is one example of numerous oil flavourings used for sambar. Some variations include additional ingredients such as cumin seeds, shallots, fenugreek seeds and asafoetida powder.
   Despite its name, Portuguese sauce (along with Galinha à portuguesa) is a Macanese cuisine invention, and is not a sauce used in Portuguese cuisine.
  
  Section::::Argentina.
   Yellow ají is one of the ingredients of Peruvian cuisine and Bolivian cuisine. It is used as a condiment, especially in many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with ají "amarillo" are the Peruvian stew "Ají de gallina" ("Hen Chili"), "Papa a la Huancaína" and the Bolivian "Fricase Paceno", among others. In Ecuadorian cuisine, Ají amarillo, onion, and lemon juice (amongst others) are served in a separate bowl with many meals as an optional additive.
   The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-"N"-vanillyl-6-nonenamide) and several related chemicals, collectively called "capsaicinoids". The quantity of capsaicin varies by variety, and on growing conditions. Water stressed peppers usually produce stronger pods. When a habanero plant is stressed, by absorbing low water for example, the concentration of capsaicin increases in some parts of the fruit. 
   To prepare red mojo it is necessary to dry the peppers. Once dry, peppers can be kept for a long time before preparation. Before making mojo, peppers are soaked in water so they lose their spiciness. Then, grains and fibers are removed but for a few that will make the mojo spicy. In the case of green mojo, spiciness will be regulated by the amount of garlic, and can be also intensified by adding ground coriander seeds.
  
  Section::::Canarian mojo.:Canarian variations.
   Ají (sauce)
  
  Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water.
  
  Section::::Recipes.
   According to Kraft archivist Becky Haglund Tousey, Kraft developed the product in-house using a patented "emulsifying machine" invented by Charles Chapman to create a product that blended mayonnaise and less expensive salad dressing, sometimes called "boiled dressing" or "salad dressing spread". The machine (dubbed "Miracle Whip" by Chapman) ensured that the ingredients (including more than 20 different spices) were thoroughly blended.
   Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it "uchu". In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice. It is usually added to other foods such as chugchucaras, soup, chorizo, or empanadas. In Chile there is a similar variety of the condiment known as "Ají Chileno", which contains the additional ingredient of lemon juice.
   Creamed coconut is added to Indian, South East Asian and Caribbean recipes to enrich curries and sauces. In the west, it is primarily used in confectionery items, desserts, ice cream, and sauces. Creamed coconut should not be confused with the related coconut cream, which is a liquid extracted from coconut pulp but does not include the coconut pulp itself.
  
  Creamed coconut does not contain cholesterol and is a source of fiber. It is also a good source of potassium.
  
  Values per 100g:
  
  Section::::See also.
  
  BULLET::::- Coco Lopez
  
  BULLET::::- Coconut cream
  
  BULLET::::- Coconut milk
  
  BULLET::::- Coconut oil
  
  BULLET::::- Coconut water
   Often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. Picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables. There are many variants for the rest of ingredients. The most common ones are garlic (so often it is considered almost essential), saffron (considered essential too by many cooks), and / or parsley (yet another regular appearance too). Other possible ingredients used more rarely are cinnamon, cooked liver (of chicken or rabbit), chocolate, cummin, herbs and other spices.
   BULLET::::- 1/2 Table Spoon of Saunf [Fennel]
  
  BULLET::::- 1/2 Spoon Ilaychi Powder [cardamom]
  
  BULLET::::- 1/2 Spoon Khashkhas [poppy seeds]
  
  BULLET::::- 10 Kali Mirch [black pepper]
  
  BULLET::::- 50 g Gulqand Gulkand or 20 dried/fresh Rose Petals
  
  Method:
  
  Soak the sugar in about 0.5 liters of water. 
  
  Clean all the ingredients & soak them in 400 ml. of water. 
  
  Keep the mixture for 2–3 hours. 
  
  Grind the soaked ingredients for getting a paste. 
  
  Add the remaining water and put under strong stir. 
  
  Filter the liquid, add sugar solution, milk and rose water. 
  
  Mix well. 
   Section::::Applications.
   BULLET::::- Classic warm sauces, such as Hollandaise and beurre blanc, requiring heat to emulsify the mixture but not enough to curdle or "split" the sauce, are often cooked using a bain-marie.
  
  BULLET::::- Some charcuterie such as terrines and pâtés are cooked in an "oven-type" bain-marie.
  
  BULLET::::- Thickening of condensed milk, such as in confection-making, is done easily in a bain-marie.
  
  BULLET::::- Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings.
  