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
Source:Christian Wu Nasrawi & Rose Marie PangbornTemporal effectiveness of mouth-rinsing on capsaicin mouth-burn.
Physiol Behav.1990 April; 47(4): 617-23