The classic red chili paste has been a staple in many a kitchen. It usually entails soaking dried red chilies in warm water ...

A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these ...

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 ...

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

When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of ...

A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these ...

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.

Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified three compounds that lessen peppers’ ...

Whether you're a heat-seeker or a mild maven in real life, spice is on the menu with these sexy food-based romance novels.

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 ...

Throwing a little heat on your meal might be an effective strategy for cutting back on calories, according to a new study led ...

More information: Identification of Chili Pepper Compounds That Suppress Pungency Perception, Journal of Agricultural and Food Chemistry (2025). DOI: 10.1021/acs.jafc.5c01448 Journal information ...