Chemists discover 'anti-spice' that could make chilli peppers less hot
An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This explains why the Scoville scale for measuring spicyness isn't always accurate, and could eventually lead to the development of an "anti-spice" condiment
An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This explains why the Scoville scale for measuring spicyness isn't always accurate, and could eventually lead to the development of an "anti-spice" condiment
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