The exceeding discomfort caused by taking a bite of a slice of pizza on which the cheese is just one degree cooler than the surface of the sun is one form of tongue pain most have experienced. Then there is the blistering experience that immediately follows upon the misguided decision of the uninitiated to cover the surface of that pizza with the contents of a bottle of Ghost Pepper sauce.The latter can be one of the most painful of problems associated with the body’s reaction to heat. The latter can also be immediately treated to to keep the heat from overwhelming the senses.
As far as melted pizza cheese goes…can’t help you.
But when it comes to heat generated by ingestion of spicy food, you are reading the word of an old master. aste buds span across the tongue in an expanse of excess that makes a stadium filled with college football fanatics look positively empty by comparison. The fact is that most people do exactly the wrong thing to relieve a tongue that is a burning house of love in which the house is built of spices. Yes, that’s right: you are only going to make it worse by downing a glass of cold liquid.
Hot sauce, hot peppers and spices that just don’t agree with your tongue are the worst when it comes to relief via cold liquid. A cold beverage of just any variety simply won’t dilute the heat or relieve the pain. If you have eaten a hot pepper that exceeds your capacity for putting up with the heat it provides, don’t try to extinguish the flames with a soda or iced tea or water. Instead, reach for milk or cream or even sour cream or yogurt.Or, if you are not a big fan of the dairy product like me, you have the option of dipping a tablespoon into a carton of the ice cream of your choice.
Milk chocolate is actually a form of dairy relief for a burning tongue, but don’t refer to it in the same manner as yogurt. You want to enjoy that rare capability of enjoying chocolate minus the guilt. Guilt-free consumption of chocolate is best enjoyed when you have eaten chili peppers or cayenne peppers or habanero or jalapeno. The ability of the milk chocolate–sorry, but “white chocolate” isn’t going to do the trick, although I have found success with dark chocolate ice cream, to undo the damage done by consumption of a pepper too hot for your delicate condition actually has less to do with the dairy component of chocolate than it does a certain protein found in the sweet food known as casein.
Casein is a protein that has the special ability to attach itself to capsaicin. Capsaicin is the chemical compound common to peppers that delivers the heat. Casein can attach to capsaicin and actually serve to release the grip that capsaicin has upon the nerve receptors found on the tongue. In other words, you eat a hot pepper and heat blisters your tongue courtesy of the capsaicin…then you eat a piece of chocolate and the casein essentially grips hold of the capsaicin and pulls it loose. Voila! No more burning tongue.