First developed over a century ago by pharmacologist Wilbur Scoville, the Scoville Scale measures peppers from a scale of 0 (no spice whatsoever) to the current record of 2.693 million (very ...

That’s around the spice of a Cuban pepper, but less than a poblano. While each sample contained the same levels of capsaicin and dihydrocapsaicin, participants reported a significantly wide ...

Chemistry Chemists discover 'anti-spice' that could make chilli peppers less hot. An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids.

Meanwhile, place the peppers in a clean quart size mason jar or 2 pint size jars, alternating colors and types of pepper, pushing the peppers down into the jar.