In 1912, chemist Wilbur Scoville developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test." In the original test, Wilbur blended pure ...

From shifting Scoville levels to chef preferences, here’s why 'make it spicy' misses — plus smarter ways to order, tweak at the table, and recover. Darron Cardosa is a food service professional with ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Hot peppers aren’t for everyone, but that’s where the Scoville ...

Accidentally made your food too spicy? One day, you might be able to reach for an “anti-spice” condiment to tame the heat of a dish, thanks to the discovery of chemicals found in chilli peppers that ...