Does water or yogurt calm chili heat?

Chili heat is not a taste but a signal that triggers the body's heat perception. The compound responsible, capsaicin, does not dissolve in water. Iced water only cools the mouth; the capsaicin stays in the tissue and the burn returns within seconds.

Casein, the protein in dairy, lifts capsaicin off the surface and carries it away. That is why ayran, cacık or plain yogurt beside a spicy plate is no accident: across Gaziantep, Adana and Urfa the companion to heat is almost always dairy.

Fat and starch come second: a spoon of tahini, olive oil or plain rice will help. A sweet drink is the worst choice — it does nothing for the heat and muddies the flavour.