I know that beer is a popular beverage when one encounters hot and spicy food but I may have found an alternative. Tonight I made Sichuan spaghetti but wasn't in the mood for beer. Instead, I had a glass of apple cider from the Pennsylvania Dutch Farmers Market. It was amazing. The cider practically eliminated the burn from the Sichuan spaghetti almost immediately.
Maybe an apple a day keeps the capiscin away too? Nah, it can't be that easy.