Why do some spicy foods hit hard and fade quickly (wasabi), while others start subtle but build up (flaming hot Cheetos), and others hit hard, stay a long time, and ruin my sleep (lamb vindaloo)?
In: Chemistry
I think the speed of the spicy flavors fading has to do with the amount of oils the foods have and how they stay on the tongue even if you swallow your own saliva or drink water to wash it away. For the vindaloo if you drink milk, or have a yogurt or ice cream afterward the spice should wash off, as the fat in the milk washes away the oil left on the tongue.
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