To get a sense of the spectrum, bell peppers rank around a 0 on Scoville Heat Units (SHUs), while notorious hybrids like the ...

When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of ...

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

researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified three compounds that lessen peppers’ pungency. These results challenge the reliability of the century-old ...

Three compounds in peppers appear to lessen their perceived spiciness. 34,437 people played the daily Crossword recently. Can you solve it faster than others?34,437 people played the daily ...

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 ...

In 1912, chemist Wilbur Scoville developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test." In the original test, Wilbur blended ...