The burning sensation from eating chile peppers is caused by a group of compounds called capsaicinoids. It is often simply called capsaicin. These compounds are concentrated in the white veins in the pepper that hold the seeds. The capsaicinoids in their pure form are a white, crystalline powder highly irritating to skin

When hot peppers or sauce hit your mouth, the burning sensation is caused by an irritation of a particular cell called the trigeminal cell. These cells detect pain, pressure and temperature. This irritation causes them to release something called substance P. When there is a regular exposure of hot stuff, the nerve endings become somewhat depleted of this substance P. This is called desensitization. This is the tolerance that becomes built up after eating peppers for some time. If the chile diet is discontinued, the substance P stores will re-build to normal. It would take quite a bit of capsaisin to kill any tastebuds. Tastebuds replace themselves every couple of weeks, so it should be no worry in the long run.

We have all, no doubt, put something in our mouths with the sudden realization that it was a huge mistake. The feeling of panic may be overwhelming as we look for liquid to put out the fire. The first reaction is to reach for water. This, however, is false hope. Water does virtually nothing to abate the hot chile's sting. It is commonly held that dairy products are the best solutution. Science backs this up. First of all, the capsaicinoid compounds are not water soluble, but fat soluble. The fat in dairy will help to break to it down. As well, there is a substance in milk called casein. This will actually strip the capsaicin from the nerve receptor. Beer works fine as well. Capsaicin is alcohol soluble.