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...
Fun fact: the Scoville heat unit basically measures the amount of sugar water it takes to mask the spiciness of a given pepper.
Hmm, so they did find a use for homeopathy after all.