Have you ever made your food too spicy? In the future, there might be “anti-spice” seasonings, inspired by compounds in chili peppers that could help mellow the heat.

The spiciness in chili peppers is due to a compound called capsaicinoids, which activate receptors in the mouth’s nerve fibers, sending signals to the brain that create a burning sensation similar to that of actual heat or painful injuries.

Chilean enthusiasts have developed a Scoville scale to measure the heat levels in various pepper strains based on capsaicinoid concentrations. However, some peppers do not always match their Scoville ratings accurately. To explore this, Devin Peterson from Ohio State University and his team employed liquid chromatography mass spectrometry to analyze the capsaicin and dihydrocapsaicin levels in 10 different chili powders, including Chile de árbol, African bird’s eye, and Scottish bonnet peppers.

They then mixed these powders with tomato juice and presented it to a panel of tasters, ensuring each sample had equal amounts of capsaicin and dihydrocapsaicin, expected to yield a mild heat level of about 800 Scoville units.

However, the tasters perceived the heat levels differently among the 10 types of peppers. This led Peterson and his team to conduct further chemical analyses, revealing that three compounds—capsianoside I, balasoside, and ginger glycolipid A—were present in larger quantities. Interestingly, these compounds did not exhibit the expected heat intensity according to Scoville ratings. All three compounds contain glucosides and glucose.

A group of 37 tasters was then asked to evaluate two samples simultaneously. One sample contained these newly discovered compounds, while the other did not. The placement of each on different sides of the tongue was intended to counteract the burning sensation in the second taste test. The feedback indicated that these compounds reduced perceived heat strength by an average of 0.7 to 1.2 points on a 15-point scale.

“These compounds act as effective ‘anti-spicing’ agents,” Peterson notes. Although the exact mechanism remains unclear, it’s hypothesized that they could alter the nerve receptor responses in the mouth, thereby diminishing the burning sensations.

Understanding the nature of these anti-spice chemicals could enable growers to breed and genetically modify plants, nurturing varieties that produce both fiery and mild fruits.

Peterson believes that utilizing these compounds could lead to the development of consumer products that alleviate excessive heat in dishes, offering relief from intense pain by blocking nerve signals.

“When dining with kids, if the food is too spicy, it can be a deal-breaker,” Peterson says. “The idea of having a natural compound to dial down the heat could be quite intriguing.”

The research methodology, which involved half-tasting, was praised by Barry Smith from the University of London’s Advanced Research School, who added that the Scoville scale isn’t always the most accurate tool for measuring chili heat.

Smith speculates that the perceived intensity of cooling agents like menthol might similarly be diminished by such compounds, much like how capsaicinoids trigger a burning sensation.