Made from nature’s capsaicin, aXivite phenylcapsaicin is more efficient and effective to use in health products because of its proprietary structural analogue of capsaicin, which is self-affirmed GRAS ...

Man's love of the burn can be traced back to 7000 BC in Mexico. By the time the Spanish arrived in the New World, our pals the Aztecs had created a highly sophisticated chile-based cuisine, laying the ...

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 ...

The word 'capsaicin' doesn't exactly roll over the tongue easily, but this is especially appropriate since it is the name of the chemical that makes peppers hot and gives a surprisingly ...

Capsaicin, the main pungent compound in hot peppers, and capsiates, non-pungent compounds in sweet peppers, show ‘modest’ weight management potential, says a new meta-analysis from Purdue University.

Maybe you’ve heard about capsaicin, the molecule in hot peppers that kills cancer, and that you should eat with a glob of fat for maximum anti-cancer destruction? The internet sure does. Writes Elite ...

Blair Lazar: to taste his sauce is to experience ‘pure heat’ "We live in an extreme world," explains Blair Lazar, a hot sauce creator. "And I make extreme foods.' In his hands is the hottest spice in ...

CHICAGO — According to Denver Nicks, author of the recently released book, Hot Sauce Nation: America’s Burning Obsession, endorphin-heavy neurochemical reactions induced by hot sauce are what makes ...

On 13 December 2016, a team of researchers from Germany published a study that both hypothesized a mechanism by which capsaicin (the chemical in chili peppers responsible for their spiciness) could ...

March 28, 2010: India is using a native chili plant (the bhut jolokia) for a new crowd control grenade design. Bhut jolokia is considered the "hottest" chili available (one million on the Scoville ...