Scientists Develop Compound to Reduce Chilli Pepper Heat

Quick Summary:

• Chemists at ohio State University discovered chemicals in chilli peppers that counteract the spicy effects caused by capsaicinoids.
• Capsaicinoids, found in chillies, are responsible for the burning sensation in the mouth and are measured using the Scoville scale.
• Despite equal amounts of capsaicin and dihydrocapsaicin being present, tasters experienced varying heat intensities among different pepper types due to additional compounds like capsianoside I, roseoside, and gingerglycolipid A.
• These compounds are glucosides that seem to reduce chili heat intensity between 0.7 to 1.2 points on a 15-point scale.
• The discovery opens possibilities for breeding hotter or milder chilli variants or creating “anti-spice” products to reduce spiciness in food or alleviate pain by blocking nerve signals.
• Experts suggest this study challenges the precision of the Scoville scale.

Indian opinion Analysis:

Capsaicinoid research has broader implications beyond culinary applications, perhaps influencing agriculture, health care, and food innovation globally. For India-a contry known for its love of spice-rich cuisine-the findings could usher in innovations such as tailored chilli varieties catering to diverse taste preferences across regional palettes or natural solutions for controlling spice levels without compromising flavor integrity.

Moreover, India’s agricultural sector could explore breeding strategies guided by this study’s insights-potentially enhancing exports of distinctively hot varieties or milder options targeting international markets less accustomed to intense spice levels. Such advancements might also support India’s pharmaceutical sector if these compounds prove effective as pain blockers.

Given India’s position as one of world-leading producers of spices and chillis globally renowned for their variety-the findings deepen understanding while presenting economic potential through strategic request.