Why chillies are hot and yoghurt put out the fire

bazzalunatic writes: The hottest chilli in the world was made by Australians earlier this year, but how did they get the chillies so hot? Seems that worm juice is the key to revving up the capsaicin. And milk and yoghurt are best to douse the heat as they have fats that can absorb the capsaicin — which actually hijacks the neurons that detect heat.