When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, ...

Three natural compounds—capsianoside I, roseoside, and gingerglycolipid A—have been identified that reduce the perceived heat of chili peppers, despite high capsaicinoid content.

When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, ...