TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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).

SOLUTION: How can you reduce the heat of a chili pepper?

PROBLEM: The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves.I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have?This issue is only with the black tea, not with the green tea.What's the deal here?

SOLUTION: Why is black tea sold in crumbled form?

PROBLEM: Today I bought a 2 oz (56.7 grams) bottle of Bay Leaves. The "best use by" date is 01/2015. I've read that spices and herbs go "off" after a year or so, depending. Can I believe the 2015 date on these bay leaves?

SOLUTION:
"Best by date" true for bay leaves?