A potential ‘anti-spice’ that could dial down the heat of fiery food
news.osu.edu
If you’ve ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat. The research helps explain differences in chili pepper pungency, or spiciness, by identi...
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The original was posted on /r/science by /u/memorialmonorail on 2025-05-22 12:25:06+00:00.

Original Title: If you’ve ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat.