The combined amount of capsaicin and dihydrocapsaicin in a pepper is used to calculate its heat intensity rating on the Scoville scale, ranging from zero Scoville Heat Units (SHU) for bell peppers ...

To get a sense of the spectrum, bell peppers rank around a 0 on Scoville Heat Units (SHUs), while notorious hybrids like the Carolina reaper measure as much as 2,500,000 SHUs. But even the Carolina ...

Now, 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 ...

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 ...

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 ...

Ohio State scientists identify three natural compounds in chili peppers that reduce spicy heat while preserving all the ...

A study out of Ohio State University shows that chili peppers also harbor natural compounds that act like built-in fire ...

Now, 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 ...