Why Chilies Are Hot and Yogurt Puts Out the Fire

bazzalunatic writes "The hottest chili in the world was made by Australians earlier this year, but how did they get the chilies so hot? Seems that worm juice is the key to revving up the capsaicin. And milk and yogurt are best to douse the heat, as they have fats that can absorb the capsaicin — which actually hijacks the neurons that detect heat."