Capsaicin, the chemical compound that makes spicy foods, well, spicy, can be dissolved in fat and oil, not water, making peanut butter the perfect heat neutralizer.
This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.