Watch as this massive batch of chilli paneer comes together in a giant kadai, cooked the traditional way. Loaded with bold ...

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 ...

Their feedback revealed that the compounds decreased the chilli intensity by between 0.7 and 1.2 points on a 15-point scale, on average. “They are effectively anti-spice compounds,” says Peterson.