How ghee or oil reduces spicy food to less spicy food?

Answer 1

I do not think oil or fat can reduce the spiciness of food. It is just the opposite. The chemicals that cause spiciness, such as capsaicin from chili pepper, is oil soluble. In fact, spicy oil is available in the oriental stores. But protein can reduce the spiciness. People eat buffalo wings with blue cheese dressing. The protein in the cheese coats the cells in the mouth cavity, so as to lessen the contact of capsaicin with the cells.