A new study has identified molecules that can temper the heat of <a href="https://www.mid-day.com/sunday-mid-day/article/this-crab-festival-at-mahesh-lunch-home-in-mumbai-celebrates-the-crustacean-with-unique-flavours-and-wine-23596124" target="_blank" rel="nofollow noopener">chilli peppers</a>. The results point to the possibility of turning these compounds into an &ldquo;anti-spice&rdquo;.
A range of samples was examined and three compounds associated with lower pungency were isolated. Chemical analyses predicted their effect, and a trained tasting panel confirmed that samples containing these compounds produced a weaker heat sensation.&nbsp;
The findings from The Ohio State University could help in several ways: breeding chilli peppers with targeted heat profiles, exploring a pain-relief option other than capsaicin, and offering households with different spice preferences a new pantry condiment that takes the edge off.
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New study has identified molecules that can temper the heat of chilli peppers. The results point to the possibility of turning these compounds into anti-spice

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A range of samples was examined and three compounds associated with lower pungency were isolated

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