Uncovering compounds that tame the heat of chili peppers

Published on May 14, 2025

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, the heat is mysteriously dull. Now, researchers have identified three compounds that lessen peppers’ pungency. These results challenge the reliability of the century-old Scoville scale, which traditionally bases its rating on two capsaicinoids.

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