Instructions

1. Eat 1 tbsp. of cold yogurt, ideally Greek-style. Yogurt has a thickness that sticks to the tongue several moments after consuming it, allowing the casein longer to bind with the capsaicin and relieve the spicy sensation.

2. Drink 8 oz. of kefir. Kefir, a lightly cultured milk-based drink, has a consistency that ranges between heavy cream and a thin yogurt. It tempers spiciness on the palate in the same manner as other dairy. Kefir is commonly found in Middle Eastern and South Asian markets, and usually has additional flavorings, such as mint and fruit.

3. Drink 8 oz. of milk. Like other dairy, its casein content alleviates the hot sensation of spicy food.

4. Hold one sugar cube in your mouth until it dissolves. Although the science behind using sugar to tame a spicy mouth is inconclusive, most agree the porous surface of the cube helps absorb the oil-containing capsaicin. In South Asia and the Middle East, it is common practice to hold a sugar cube in the mouth while drinking hot tea after a meal to cleanse the palate.