Burning yet?
Whether you bought this yourself or ended up at someone's table who did. Welcome to the lab. If it's burning, read on. If it's not burning yet, pay attention.
See the range →If it's already burning
- 01
Full-fat milk.
Casein neutralises capsaicin. Water spreads it. Don't.
- 02
Bread or rice.
They absorb.
- 03
Wait ten minutes.
It passes. Almost always.
- 04
Not ice.
Sounds logical. It's not. No ice.
Who did this to you
Alpina Lab is a chilli lab in Gordola, Ticino. One person, small batches, varieties you can't find in Switzerland. Whoever served these to you probably knows all this already. Now is not the time for questions.
If you want to buy some yourself, we're here.
Write to us
A question? Curious about a product? Send us a message.
P.S. You were warned. On the box.
