Ohio State scientists identify three natural compounds in chili peppers that reduce spicy heat while preserving all the ...

These marinated bell peppers in oil are the kind of pantry staple that transforms everyday meals into something special. Slow ...

Laboratory studies have shown that chili pepper extracts inhibit a number ... an organization that works to preserve indigenous agricultural plants of the Southwest, established the Wild Chile ...

Chili peppers make a spicy addition to all kinds of dishes—Italian arrabbiata, Chinese Kung Pao chicken, Mexican mole sauce and Indian curry are some of our favorites. Different types of chilies ...

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