Re: [CH] Peppers & Vodka

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>>Dear Chile-Heads : It just dawned on me today why vodka extinguishes the
>>hot feeling in the mouth, as described in that book.  Capsaicin is an 
>>acid.
>>Vodka is an alcohol, which is an alkali or base.  Some alcoholic beverages
>>are acidic, like wine which gets its acidity from the grapes; but vodka 
>>can
>>be 80-100 proof, or almost half pure alcohol.  Thus, vodka would be
>>alkaline.  Mixing an acid and a base produces a salt and plain water.  So
>>that is probably what happens in the mouth when the alcohol "neutralizes"
>>the capsaicin.  Or so it would logically seem to me.  Roberto

Well, I've read someore that you shouldn't drink alcohol while eating 
peppers cause it just makes it easyer to absorb. Is that true or are there 
exceptions like with tequila or vodka??



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• Next message: T. Matthew Evans: "[CH] Red Seasoning"
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