why is the burn of tongue by Chilli get stopped by the milk or ghee
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Chilies contain a substance called capsaicin that makes taste buds sting. When capsaicin pings taste buds, these heat-detecting neural sensors send a message straight to the brain: "fire!" whereas milk nd ghee , contains casein, a fat-loving compound that binds with spicy capsaicin oil and then washes it away.
hope it helps u
hope it helps u
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Most spicy food contain a common chemical called capsaicin which gives the spicy hot flavour. When when we eat spicy food, the capsaicin reacts with the taste buds in the tongue and we get the sensation of hot spicy taste in our mouth. Capsaicin is a chemical that is insouble in water but is easily disolved in oils and fats and certain dairy products because of it's chemical nature. So if we drink milk or ghee (clarified butter) after having very spicy food, the milk or ghee will disolve the capsaicin before it can cause us too much discomfort.
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