Breakthrough ‘Anti-Spice’ Reduces the Heat of Fiery Foods

Breakthrough ‘anti-spice’ reduces the heat of fiery foods

Chili peppers are famous for their heat. That fiery sensation on your tongue comes from compounds known as capsaicinoids. These chemicals trigger pain and heat receptors in your mouth, causing what scientists call a “chemesthetic” reaction. But now, researchers have uncovered something surprising: not all the heat you feel comes from capsaicin alone. In fact, some natural chemicals in peppers might cool the burn. This discovery, published in the…

An anti-spice condiment? OSU researcher says chemical could cool food that is too hot to handle

Sometimes those hot wings you bite into or that Indian vindaloo curry you order at a restaurant light your taste buds on fire. One Ohio State University researcher ironically found a molecular compound in chili peppers that could help cool that sensation.