The CIS argued that the sharpness of the chilli depends on how you have it cut. Cut Chile lengthwise, you can reduce the severity of, and across, on the contrary, increase. This view is mistaken. To reduce the sharpness of the pepper, remove the internal partitions and seeds. They contain a substance capsaicin, which causes burning.
While eating chili in any case, avoid touching the mucous membrane of the eyes, nose, etc. otherwise you may get severe burns, which is fraught with long-term treatment. Some cooks even use rubber gloves while preparing foods containing chilli. After consumption of such foods wash your hands well with soap and water. In the process of washing drip a little citric acid on hand.
Do not drink chili water, capsaicin is not soluble in it. The best means to neutralize the action of capsaicin are dairy products (or milk protein casein contained in them), fats and alcohol. In the countries of South-East Asia burning from the chili is neutralized with a solution of sucrose in water. Also excellent absorbent can serve as regular bread.
Remember that chili is not a seasoning. It cannot be put in the already prepared dish. The use of Chile as a condiment with the finished dish can cause internal burns of the gastric mucosa and long-term treatment. Chile added to dishes early in the cooking or 5-10 minutes before the end.
Fry dried chilli, to make it more flavorful. But it is not turned in the pan, otherwise it will burn and taste worse.
In a dish, made with Chile, add such spices as cardamom, coriander, turmeric, fennel, cumin. The dish is not only spicy, but flavorful.