Peppers have a white section that hold all of their seeds. There is a kind of chemical in the white region that triggers the "spicy" sensation in your taste buds. What is this chemical called, and how does milk reverse the effects?
Capsaicin is the chemical in the peppers, and then milk reverses it by using casein (A fat loving compound) to bond to the capsaicin and wash it away. Hope this helps!
