A Potential 'Anti-Spice' that Could Dial Down the Heat of Fiery Food

Can’t Handle The Heat? A Potential “Anti-Spice” Could Tame Spicy Food

Three candidate compounds have been identified in chili peppers that could be used to lower the heat of spicy food.

No It’s Not in Your Imagination, Those Jalapeños at the Grocery Store Are Not as Spicy Than They Used to Be

It's not a coincidence that these peppers have become less potent.Smitt / Getty ImagesKey PointsGrocery store jalapeños are generally less spicy today than decades ago due to selective breeding for consistency in processed foods like salsa.In the early 1980s, Dr. Ben Villalon developed the TAM Jalapeño — a low-heat, visually appealing, and bug-resistant pepper — specifically to meet industry demand for predictable heat levels in products.While m…

A potential 'anti-spice' that could dial down the heat of fiery food

If you've ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an 'anti-spice' condiment for food that's too fiery to eat. The research helps explain differences in chili pepper pungency, or spiciness, by identifying three compounds in a range of pepper samples that chemical analysis predicted, and study participants on…

Scientists Discover Hidden 'Anti-Spice' Compounds In Chili Peppers That Turn Down The Heat

A study out of Ohio State University shows that chili peppers also harbor natural compounds that act like built-in fire extinguishers—suppressing the fiery sensation we associate with spicy food. The post Scientists Discover Hidden ‘Anti-Spice’ Compounds In Chili Peppers That Turn Down The Heat appeared first on Study Finds.

Potential ‘Anti-Spice’ Could Dial Down Heat of Fiery Food

COLUMBUS, Ohio — If you’ve ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat. The research helps explain differences in chili pepper pungency, or spiciness, by identifying three compounds in a range of pepper samples that chemical analysis predicted, and stud…

A Potential ‘Anti-Spice’ That Could Dial Down the Heat of Fiery Food

If you've ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an "anti-spice" condiment for food that's too fiery to eat.