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 accurate, and could eventually lead to the development of an “anti-spice” condiment
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 accurate, and could eventually lead to the development of an “anti-spice” condiment 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 accurate, and could eventually lead to the development of an “anti-spice” condiment