Scientists Discovered an ‘Anti-Spice’ That Could Make Peppers Taste Less Hot

Approximately 40% of Americans classify themselves as fans of spicy food, based on a YouGov survey from 2022. Another 45% report a preference for mild flavors, while 15% express “no preference.” But what if we could guarantee that every individual enjoyed a bit of spice without the worry of tears streaming down their faces?

In May, researchers from Ohio State University published their findings identifying what could essentially be a spicy antidote in the Journal of Agricultural and Food Chemistry. The team arrived at this conclusion by first considering why some peppers do not seem as spicy as their Scoville scale rating indicates they should be. They explained that this phenomenon occurs because some peppers possess a built-in fire suppressant that dampens the burn. 

The researchers compared peppers with identical amounts of capsaicinoids (the compounds that cause the burning sensation in your mouth), discovering that some were milder than others. They selected ten chili varieties, including Scotch bonnet, African bird’s eye, and chile de árbol, and measured and equalized the capsaicinoid levels across all samples to ensure a fair heat comparison. Next, they brought in trained taste testers and provided them with samples of tomato juice containing a powdered version of the different chilis. Each sample contained the same amount of capsaicin and dihydrocapsaicin, roughly equivalent to 800 Scoville units, sufficient to deliver a little kick but not a punch. 

The testers were asked to rate the spiciness, which was supposed to be completely uniform; however, the results didn’t align. Although the chemical data indicated that each sample should produce the same intensity of heat, human tasters disagreed, with some peppers rated as significantly less spicy according to the taste tests.

“They're all in the same base and all normalized, so they should have had a similar heat perception, but they didn't,” Devin Peterson, the director and distinguished professor of Food, Agricultural and Environmental Sciences, shared in a statement. “That is a pretty clear indication that other things were at play and impacting the perception.”

The team then analyzed the chemicals in the milder-tasting peppers, which revealed the presence of three compounds: capsianoside I, roseoside, and gingerglycolipid A. On their own, these compounds do not have any particular taste or heat. However, when paired with capsaicin, they seem to tone things down. So, the researchers conducted a follow-up with the taste testers, asking them to consume one sample containing the three compounds and another without. Sure enough, the sample with the compounds was consistently rated as less spicy, even though the capsaicin levels in both samples remained unchanged.

So no, technically, these peppers aren’t less hot; they just seem to taste less hot. Researchers suggest this may be because the three compounds interfere with TRPV1 receptors in our mouths, which normally cause us to immediately sweat when we bite into something spicy, but now result in a milder reaction. (Though researchers note the exact mechanism still needs to be confirmed.)

The team noted that this research could have significant culinary implications, opening the door for chefs, food scientists, and hot sauce makers to reformulate their recipes for better flavor and heat balance. As Peterson shared with New Scientist, the work could even lead to an anti-spice condiment you can pour or sprinkle over a dish to make it less spicy. 

“Sometimes when I’ve ordered food with my kids and it’s too spicy, that’s a no-go,” Peterson said. “So, the idea of having some kind of a natural compound to dial it back may be appealing.”