Chillies are part of the nightshade family, which includes potato, eggplant and tomato as well as tobacco and belladonna.

What makes the chillies seem hot is a family of chemicals called capsaicinoids.

Researchers have found that the best chilli or curry burn neutraliser is based on the following steps:

1 - Cool liquids (5°C) are better than room termperature (20°C)

2 - Add a little sugar - sucrose solution (10%)

3 - Since capsaicinoids are not bery water soluble, milk with 10% fat

4 - making chewing actions with the tongue and mouth.

 So next time you get that chilli mouth, chew on some frozen ice-cream. What a way

Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn.

Physiol Behav.1990 April; 47(4): 617-23