Yoghurt!
It is fat that will help, so maybe ghee or butter.

Hope you survive!  

From my site:

"When Chilis are too Hot

How do you deal with a burning mouth from a very hot chili pepper?

Capsaicin is not soluble in water, therefore however much water or beer you may drink, the burning sensation lingers. Water or beer only temporarily relieves the burning whilst you are drinking it but once you stop the hot flames return.  Instead of water or beer, try a milk or a milk based product that contains cream or oil (capasaicin is oil soluble). Yoghurt is good as is coconut milk. For some people a full bodied red wine helps rather than a white wine. Chewing and swallowing mouthfuls of plain warm rice is another way to wipe away traces of capsaicin in your mouth; or better still, rice mixed with sauce from none spicey stir fried vegetables as it contains some oil.

My thanks to Kasma Loha-unchit for providing the basic information"

http://freebeerforyorky.com/scoville.htm

Recently, I have been adding yoghurt to almost all my basic Indian curries as a matter of course. Not necessarily to reduce the heat of the dish but to take the edge of the chili taste. It works for me. You could also use cream and end up with Tikka Masala if you wish (cream is virtually impossible to get here).

Although they look a little pale for tabasco. Anaheim maybe?

http://freebeerforyorky.com/images/greentabasco.jpg

Last edited by beerforyorky (Fri 15 Jun 12 11:59am)

They are around 9" (220 mm long). They are not anywhere near the heat of prik kee noo (bird chilis) but still give you a kick biting into them raw.

And then there are these:

http://freebeerforyorky.com/hotchilis.html

Cheers

Y