A new study has identified molecules that can temper the heat of chili peppers, pointing to the possibility of turning these compounds into an “anti-spice.”
Researchers examined a range of chili pepper samples and isolated three compounds associated with lower pungency. Chemical analyses predicted their effect, and a trained tasting panel confirmed that samples containing these compounds produced a noticeably weaker heat sensation.
The findings from The Ohio State University could have several important applications. They may help in breeding chili peppers with targeted heat profiles, exploring pain-relief options other than capsaicin, and offering households with varying spice preferences a new pantry condiment that takes the edge off.
*This story has been sourced from a third-party syndicated feed. Mid-day accepts no responsibility or liability for the dependability, trustworthiness, reliability, or accuracy of the text. Mid-day management and mid-day.com reserve the sole right to alter, delete, or remove content at their absolute discretion without notice.*
Help us improve further by providing more detailed feedback and stand a chance to win a 3-month e-paper subscription!
https://www.mid-day.com/news/world-news/article/scientists-discover-molecules-that-can-reduce-the-burn-of-chillies-23596597