Smoke & Pepper, a street food-style diner just off the Northern Quarter, is one of the only spots to recreate the Flying ...

PureWow editors select every item that appears on this page, and some items may be gifted to us. Additionally, PureWow may ...

Nostalgia plays a huge factor in individual burger preferences. Most of us grew up eating burgers of one kind or another, and ...

David Holloway offers up the recipes for a traditional favorite, a Gulf speciality, and a side like you've probably never tasted.

Heat Beyond the Scoville Scale For more than a hundred years, the Scoville Heat Unit (SHU) scale has been the go-to method for rating chili pepper heat.

Chili peppers are famous for their heat. That fiery sensation on your tongue comes from compounds known as capsaicinoids. These chemicals trigger pain and heat receptors in your mouth, causing what ...

Hot peppers aren’t for everyone, but that’s where the Scoville scale comes in handy. The scale is named after American pharmacist Wilbur Scoville, who developed the pepper spiciness test in 1912.

But for some peppers, despite high levels of capsaicinoids, the heat is mysteriously dull. Now, researchers have identified three compounds that lessen peppers' pungency.

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 ...

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, ...

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, ...