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Can’t Handle The Heat? A Potential “Anti-Spice” Could Tame Spicy FoodThree candidate compounds have been identified in chili peppers that could be used to lower the heat of spicy food.
A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these ...
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 ...
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