Too spicy for you? Don't sweat, scientists have the antidote
Scientists have identified a form of 'anti-spice', the source of which is within the chilli peppers themselves. It could pave the way for the creation of condiments that could be added to food to reduce its spicy kick.
Those who like their food hot will be familiar with the Scoville scale, used to rate the spiciness of peppers. They will likely also know that peppers with an identical Scoville score can prove very different when eaten, some feeling much hotter than others.
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