If one discovers oneself experiencing the uncomfortable burning sensation accompanied with eating a spicy chili, it’s best to drink milk rather than water. This is because there is a compound in chilies called capsaicin, part of the capsaicinoid family. This compound binds to a receptor in one’s mouth associated with heat. This capsaicin molecule is insoluble in water. Just have some milk which envelopes the capsaicin molecules, washes them away, and prevents them from binding with the body’s heat receptor!