Scientists Found 'Anti Spicy' Compounds That Make Hot Peppers Taste Milder

Scientists Found 'Anti Spicy' Compounds That Make Hot Peppers Taste Milder

One day, an anti-spicy sauce could make your food less harsh.

Since 1912, the Scoville scale has been regarded as a measure of the sharpness of chili. This scale is now being questioned with new arguments and active ingredients.

When you bite into a chili pepper, you expect a fiery sensation on your tongue. This heat is caused by the capsaicinoid compounds. But in some peppers, the heat is mysteriously muted despite the high capsaicinoid content. Now, researchers at the ACS Jo...

Researchers publishing in the American Chemical Society's (ACS) Journal of Agricultural and Food Chemistry have identified three compounds that reduce the pungency of peppers. These results call into question the reliability of the century-old Scoville Scale, which traditionally bases its rating on two capsaicinoids.

The sharpness of a chili seems to be measured objectively on the basis of the contained capsaicins. But the thing has a catch. It could even lead to the development of an "anti-spicy".

Chemists Uncover "Anchapis" That Enhances Chili Pepper Heat

Piri Piri or African Bird’s Eye Chilli Peppers Steidi/Alamy Have you ever made your food too spicy? In the future, there might be “anti-spice” seasonings, inspired by compounds in chili peppers that could help mellow the heat. The spiciness in chili peppers is due to a compound called capsaicinoids, which activate receptors in the mouth’s [...] Source The post Chemists Uncover “Anchapis” That Enhances Chili Pepper Heat appeared first on Mondo Ne…