Yogourt & Heat
You may have heard that milk is the best way to cool off your mouth after eating something spicy. Milk works well, but yogourt works wonders, and is a natural complement to the flavours of the spicy cuisines – Indian, Mexican, and North African. Yogourt is loaded with casein, a milk protein, that helps break the bonds between your taste buds and capsaicin, the molecule that make chiles taste “hot”. The thicker the yogourt, the more casein it contains – that’s why our plain Greek yogourts all do the trick perfectly.