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I would start with something slightly basic such as milk - why? Think of soap. When a base is mixed with animal fat, it creates soap.
Where am I going with the soap? Read on ...
Soap is a hydrocarbon with a hydrophylic (water loving) region and hydrophobic (water hating) portion. Soap works by encapsulating oils because the hydrophobic portion will interact (molecular forces) with the oil (hydrocarbon) and the hydrophilic region is encapsulated by a hydration shell (by water) and washed away.
What you are doing in essence is creating a detergent which will wash away the spicy oils.
Dishsoap would work very well - regrettably with the side-effect of a very nasty taste.
The protein explanation of milk makes a lot of sense. I would not be suprised if a protein in milk were a competitive inhibitor of "spicy proteins".
It's funny - a naturalist would laught at this because they realize that the spicyness is a chemical defense that plants employ.
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