Oiling method
If the pepper is hot, it can be relieved by oiling, that is, we pour some vegetable oil used for cooking at home into our hands, then rub our hands together, rub more on the hot spots, and rinse with water after rubbing. Anyway, many times can basically solve the symptoms of hot spots.
Vinegar washing method
We can also use vinegar to rub the pepper to relieve it, because pepper is alkaline and vinegar is acidic, which can neutralize the symptoms. It also solves the symptoms of difficult hands. The specific method is to find edible vinegar at home, pour it into the palm of your hand, rub it with your hands for many times, especially in difficult hands, and then rinse it with clear water. If the vinegar is acidic enough, it can solve the symptoms of difficult hands at one time.
Alcohol scrubbing method
Pepper can be rubbed with 75% alcohol when it is hot. Everyone knows that alcohol is volatile, and pepper is alkaline and can be dissolved in alcohol. The specific operation method is to find a cotton swab, dip it in alcohol and wipe it repeatedly at the position of the hot potato. This method has a particularly good effect and can basically solve the symptoms of hot pepper at one time.
Fire roasting method
Hot roasting can also be used to relieve the hot pepper, because capsaicin in hot pepper can volatilize under the stimulation of high temperature. The specific operation method is to put the hot pepper on the fire and roast it while rubbing it. Repeatedly, it can basically relieve the hot pepper symptoms.
Salt rubbing method
Hot pepper can be relieved by rubbing with salt, because salt is a neutral substance, and its acidity and alkalinity can have an effect on capsaicin. The specific operation method is to grab a small handful of salt used for cooking at home, put it in your palm, and rub your hands with each other. Remember to rub the hot pepper more. After rubbing, dilute it with a little water and then rub it with clear water.
Extended data chemical composition?
Pepper fruit contains capsaicin components, mainly capsaicin, dihydrocapsaicin, nordihydrocapsaicin, dihydrocapsaicin, nonyl vanillin and octanoyl vanillin. It also contains a variety of volatile carboxylic acids with low boiling point and high boiling point, such as isobutyric acid, isovaleric acid, n-valeric acid, crotonic acid, cis -2- methylcrotonic acid, heptanoic acid, decanoic acid, isodecanoic acid, pyruvic acid, octanoic acid and monthly hanging acid.
In addition, it also contains β-carotene, cryptoxanthin, zeaxanthin, capsanthin, capsanthin, mohuang, solanine, solanine, citric acid, tartaric acid and malic acid.
Reference Chili _ Baidu Encyclopedia