When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, ...

To get a sense of the spectrum, bell peppers rank around a 0 on Scoville Heat Units (SHUs), while notorious hybrids like the Carolina reaper measure as much as 2,500,000 SHUs. But even the Carolina ...

The pungency (or heat factor) of chile peppers is measured in multiples ... at over 1,000,000 Scoville units! That one is right off the scale! Pure capsaicin rates between 15,000,000 and ...

Ohio State scientists identify three natural compounds in chili peppers that reduce spicy heat while preserving all the ...

An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This ...

There are a lot of varieties of peppers, which come in different shapes, sizes, and heat levels. This guide outlines common peppers and how to cook with them.

The combined amount of capsaicin and dihydrocapsaicin in a pepper is used to calculate its heat intensity rating on the Scoville scale, ranging from zero Scoville Heat Units (SHU) for bell peppers to ...

The combined amount of capsaicin and dihydrocapsaicin in a pepper is used to calculate its heat intensity rating on the Scoville scale, ranging from zero Scoville Heat Units (SHU) for bell peppers ...

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

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