Given the background description of some cooking related query, summarize the question into a title

[Q]: There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there any other methods that can lower the capsaicin level while retaining the other flavors?This was asked on Dave Arnold's Cooking Issues podcast, and I'm not sure they landed on a solid answer.EDIT: I'm looking for something that might cut the perceived heat by like 90% or even 100%, not just make it slightly milder. Something that completely neutralizes the capsaicin, not simply buffers it on your palate. (Starting a bounty).
[A]: How can you reduce the heat of a chili pepper?


[Q]: I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.Can I substitute one of these for white granulated sugar? Which would be the better substitute?
[A]: Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?


[Q]: I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them.Is this common?I did rinse the peas before cooking them, but clearly that wasn't enough. What steps can I take to prevent this (assuming this the norm for organic black eyed peas)How long are these good for? (Should I eat them sooner?)I had taken a few spoonfuls before I finally realized this -- should I be concerned?I apologize for such an elementary question. I've recently been told by my physician that I need to make some diet changes, so I've been cooking with foods I would otherwise not eat.
[A]:
Are these worms in my black eyed peas/beans?