What is the best thing to drink after eating chili?

November 2, 2025 •

4 min read

According to scientific research, milk, particularly skim and whole, and sweetened fruit punch are the most effective common beverages for reducing the oral burn caused by spicy capsaicin. This makes milk arguably the best thing to drink after eating chili, but what other effective alternatives are there?

Quick Summary

Dairy products like milk and yogurt are the top choices for neutralizing capsaicin, the oily compound in chilis responsible for the burning sensation. Unlike water, which spreads the heat, casein protein in dairy binds to and washes away capsaicin.

Key Points

Casein is the Key: The protein casein in milk is the most effective substance for neutralizing capsaicin, the compound that causes chili burn, by binding to it and washing it away.
Water Makes it Worse: Drinking water spreads the oily capsaicin around your mouth, intensifying the burning sensation instead of relieving it.
Fat Isn't Everything: Research has shown that skim milk is just as effective as whole milk in reducing spiciness, indicating that the protein, not the fat, is the active ingredient.
Sweet and Sour Relief: Both sugar (in fruit juices, etc.) and acid (in lemonade, limeade) can help counteract the heat of chili, providing a solid alternative for those avoiding dairy.
Traditional Remedies Work: Many traditional Indian drinks like lassi (yogurt drink) and chaas (spiced buttermilk) are effective dairy-based options for cooling down a palate after a spicy meal.
Avoid Hot and Low-Alcohol Drinks: Hot beverages amplify the pain receptors, while low-alcohol drinks like beer are mostly water and offer minimal relief.

The Science Behind Chili's Burn

To understand why certain drinks provide relief from a chili's fiery heat, it's essential to know what causes the sensation in the first place. The primary culprit is a molecule called capsaicin, an oily compound found in chili peppers. When capsaicin comes into contact with the pain receptors in your mouth, it sends a signal to your brain that registers as a burning sensation. This reaction is the same one triggered by actual heat, tricking your nervous system into thinking your mouth is on fire. The effectiveness of a drink depends on its ability to counteract capsaicin through chemical action, not just its temperature.

Why Water Falls Short

When your mouth is burning, your first instinct is often to grab a glass of water. While the cool temperature might offer a moment of fleeting relief, water is actually a poor choice for long-term comfort. This is because capsaicin is an oily, hydrophobic molecule, meaning it doesn't mix with water. Instead of dissolving and washing away the capsaicin, water simply spreads the oily compound around your mouth, potentially activating more pain receptors and making the burning sensation worse. The momentary coolness of the water is quickly overcome by the amplified heat.

The Top Solutions for Taming the Heat

Dairy Products: The Casein Connection

Dairy is widely recognized as the most effective remedy for chili burn, and the science backs this up. The secret lies in a protein called casein, which is found in milk and other dairy products. Casein is an emulsifier that attracts and surrounds the oily capsaicin molecules, effectively washing them away from the pain receptors in your mouth. This is similar to how soap washes away grease. The higher the casein content, the more effective the relief. This explains why items like yogurt, sour cream, and ice cream are also great choices.

Interestingly, recent research has indicated that the fat content of milk is not the primary factor in its effectiveness. A study found that skim milk was just as effective at reducing oral burn from capsaicin as whole milk, suggesting the protein content is more important than lipid content.

Sweet and Acidic Drinks

If dairy is not an option, other beverages can still provide relief. The acidity in certain drinks can help neutralize the alkaline capsaicin molecule. Examples of effective acidic beverages include:

Lemonade
Limeade
Orange juice

Additionally, sugar can be a powerful counteragent. Sweetened drinks like fruit juice or sugar water can help mitigate the spiciness. According to one theory, the activation of sweetness receptors on the tongue can inhibit the pain receptors responsible for spiciness, providing a dual effect of neutralizing capsaicin and distracting the brain from the burn.

Starchy Foods and Traditional Remedies

Beyond beverages, starchy foods can offer a simple, mechanical form of relief. Consuming bread, rice, or tortillas can act as a physical barrier between the capsaicin and your taste buds, helping to absorb some of the oil. Additionally, many cultures with spicy cuisine have developed traditional remedies. The Indian yogurt-based drink, lassi, or spiced buttermilk known as chaas, are excellent examples of dairy-based remedies that are both delicious and effective for cooling down the palate.

What to Avoid Drinking

While some drinks provide great relief, others can exacerbate the pain. Here's what to steer clear of:

Water: As mentioned, water will spread the capsaicin and intensify the burn.
Hot Beverages: Drinking hot tea or coffee after eating chili is a bad idea because heat activates the same pain receptors as capsaicin, amplifying the effect.
Beer (Low-Alcohol): Capsaicin is slightly soluble in alcohol, but most beers have too low an alcohol content to make a significant difference. The large water content in beer means it will mostly just spread the heat around like plain water.

Comparison of Chili-Burn Remedies


Drink/Food	Mechanism of Action	Effectiveness	Notes
Dairy (Milk, Yogurt, Sour Cream)	Casein protein binds to and washes away capsaicin.	Very High	Full-fat and skim varieties both work, due to casein content. Can also be eaten as ice cream or yogurt.
Sweetened Fruit Juices	Sugars activate sweetness receptors, distracting from the pain. Acidity helps neutralize capsaicin.	High	Effective, but may not last as long as dairy. Kool-Aid and fruit punch showed strong results in studies.
Starchy Foods (Bread, Rice)	Absorbent carbs create a physical barrier and soak up capsaicin.	Moderate	Offers good support but doesn't actively neutralize the compound.
Lemonade/Limeade	Acidity helps to neutralize the alkaline capsaicin.	Moderate	Best when served cold and sweetened for maximum effect.
Water	Spreads capsaicin around the mouth, temporarily cooling but worsening the burn.	Very Low	Counterintuitive and often exacerbates the problem. Avoid it.
Hot Coffee/Tea	Heat activates the same pain receptors as capsaicin, amplifying the burn.	Negative	Avoid hot liquids after spicy food.
Low-Alcohol Beer	High water content outweighs the small amount of alcohol that might dissolve capsaicin.	Low	Primarily just spreads the heat around like plain water.

Conclusion: The Ultimate Drink for Chili

When faced with a burning mouth after eating chili, the best thing to drink is a cold, dairy-based beverage. Milk, yogurt, or lassi are your most reliable options, thanks to the action of casein protein in binding with and flushing out capsaicin. For those who avoid dairy, sweetened fruit juices and acidic drinks like lemonade or limeade are effective alternatives. Combining these with starchy foods can provide additional relief. Remember to stay away from water and hot drinks, which can make the burn worse. Next time you reach for that spicy chili, have a glass of milk or a sweet, cold drink ready to go—your taste buds will thank you.

For more in-depth information on the effectiveness of various beverages in mitigating oral burn, you can read the study published in the journal Physiology & Behavior.

Frequently Asked Questions

Water is ineffective against spicy food because capsaicin, the heat-causing molecule, is an oil-based compound. Since oil and water don't mix, drinking water simply spreads the capsaicin around your mouth, intensifying the sensation on your pain receptors.

Milk contains a protein called casein. Casein is an emulsifier that attracts and surrounds the oily capsaicin molecules, effectively washing them away from the pain receptors on your tongue and providing significant relief.

Scientific studies indicate that both whole milk and skim milk are effective in reducing chili burn. While whole milk may feel slightly more soothing due to its texture, the active ingredient is the casein protein, which is present in both types of milk.

For non-dairy options, sweetened and acidic beverages are good choices. Lemonade, limeade, and sweetened fruit punch can help. The acidity and sugar work to neutralize or distract from the capsaicin.

Yes, starchy foods like bread, rice, or tortillas can provide some relief. They act as a physical buffer and help absorb some of the capsaicin oil, preventing it from binding to your pain receptors.

You should avoid hot beverages like tea or coffee because the heat activates the same pain receptors as capsaicin. This combination can amplify the burning sensation, making the experience more intense and unpleasant.

For most standard beers, the answer is no. While capsaicin is soluble in alcohol, the low alcohol content and high water content in beer mean it primarily acts like water, spreading the heat rather than dissolving it.