When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of ...

To get a sense of the spectrum, bell peppers rank around a 0 on Scoville Heat Units (SHUs), while notorious hybrids like the ...

An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This ...

One day, you might be able to reach for an “anti-spice” condiment to tame the heat of a dish, thanks to the discovery of chemicals found in chilli peppers that counteract their spicy sensation.

Barry Smith, a sensory scientist at the University of London, called the experimental design “very clever” and praised the ...