Binshtok et al. theorized that it could be possible to exploit the transient receptor potential vanilloid type 1 (TRPV1) channel, which is sensitive to noxious heat and capsaicin, to selectively ...

But there's no real heat in a pepper. So, what's going on? It's all about a chemical compound in peppers called capsaicin. Capsaicin binds to pain receptors on our nerves called TRPV1. Normally ...

Capsaicin levels in jalapeños tend to peak ... Related: How to Store Peppers So They Stay Crisp and Wrinkle-Free Although color is not a reliable way to judge the heat level of jalapeños ...