The Heat of Hot Chili Can Be Reduced: Scientists Make a Major Discovery!

Scientists from Ohio State University in the United States have identified three new natural compounds capable of significantly reducing the intensity of hot chili peppers. This discovery not only casts doubt on the accuracy of the traditionally used Scoville scale but could also open major opportunities for the food and pharmaceutical industries. The important research findings were published in the renowned scientific journal Journal of Agricultural and Food Chemistry (JAFC).

It is known that the spiciness of chili peppers is traditionally measured by the Scoville scale (SHU), based on the amount of capsaicin and dihydrocapsaicin compounds in the pepper. However, researchers noticed that some pepper varieties with very high SHU ratings often turn out to be less spicy than expected. To explain this anomaly, scientists conducted experiments on 10 globally known pepper varieties, including Chile de árbol and Scotch bonnet.

In the first stage of the experiments, specialists standardized the pepper powders to a level of 800 SHU. Then, professional tasters noted that the spiciness of the products made from these samples varied significantly. This clearly indicated weaknesses in the traditional measurement method.

In the second stage, through in-depth chemical analysis, the scientists identified five potential compounds that could influence the sensation of spiciness. As a result of additional tests and tastings, it was found that three of these compounds — capsiatoside I, roseoside, and ginger glycolipid A — definitively reduced the spiciness. Most interestingly, these three substances did not produce any extra flavors themselves, and they softened the heat of the pepper without negatively affecting the overall taste of the dish.

Another noteworthy point is that the combined use of the three compounds did not enhance the spiciness effect but, on the contrary, significantly reduced it. This provides an effective way to control the level of heat in foods or food products.

According to the scientists, these important research results open the possibility of creating a new type of special product in the food industry — natural non-spicy additives that reduce the heat in dishes and sauces. This could be a good solution for people who have difficulty consuming spicy foods.

In addition, the discovery also provides a foundation for creating new and effective non-opioid painkillers in the pharmaceutical field. This is because capsaicin is widely used in medicine for pain relief. Now, it can be softened to make it more comfortable for the human body.

Furthermore, the scientists believe that the results of this study could motivate the development of new and improved methods for measuring spiciness, potentially replacing the traditional Scoville scale.

In any case, this discovery has great importance for science and practical application and opens the door to new possibilities that may be used in many fields in the future.

The Zamin.uz editorial team will continue to follow scientific and innovative research!

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