Capsaicin is insoluble in water, so water is not a good way to relieve spicy. The anti-spicy effect of milk is better, probably because it contains a lot of casein. Casein is a good emulsifier, which can effectively wrap hydrophobic substances and take them away. Studies have shown that low-temperature whole milk has the best effect. At the same time, the effect of 10% sugar water is equivalent to that of 5℃ milk.
Capsaicin can be combined with oil, alcohol and fat, so in theory, alcohol should have a good ability to relieve spicy. Alcohol with a concentration of 5% is not more effective than water at room temperature, and it needs 20% alcohol to be effective, but this concentration is equivalent to low-alcohol liquor and is not commonly used.