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How to Neutralize Acid in Chili Peppers

by
author image Brandy Alexander
Brandy Alexander has been writing professionally since 2001. She is a glass artist with a Web design and technical writing background. Alexander runs her own art-glass business and has been a contributor to "Glass Line Magazine" as well as various online publications.
How to Neutralize Acid in Chili Peppers
Chili peppers for sale at an outdoor market. Photo Credit Ingram Publishing/Ingram Publishing/Getty Images

If you enjoy cooking and eating hot chili peppers, it is very easy to get a burn from these fruits because of the capsaicin compound they contain. Capsaicin interacts with your mucous membranes and stimulates your pain receptors, which is why you feel the acidic burn when you handle, cut open or consume a pepper. The burn is painful and can take a long time to go away, but you have the option to use a few kitchen supplies to neutralize the pain sooner rather than later.

Step 1

Consume dairy products, such as milk or ice cream, to stop the burning sensation in your mouth. The fats and casein protein in dairy helps break up and dissolve the capsaicin.

Step 2

Wash your hands in soapy water to remove any existing peppers from your fingers. It is best to do this for at least five minutes. Be sure to not touch any parts of your body during this process.

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Step 3

Rub isopropyl alcohol or vegetable oil on areas of your skin that are stinging. Allow the alcohol to remain for an hour or until the burning stops.

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