Scientists discover molecules that can reduce the burn of chillies

Chillies could soon have lab-made flavour profiles. REPRESENTATION PIC

A new study has identified molecules that can temper the heat of chilli peppers. The results point to the possibility of turning these compounds into an "anti-spice".

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.

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.

This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever