Spicy food makes us sweat because capsaicin, the active compound in chili peppers, tricks the body’s heat sensors into ...

To find one of the world's hottest restaurant dishes, you don't need to go to Southeast Asia. There's some mighty hot curry ...

At City Hall Plaza, Boston’s Spicetober Fest celebrates the science, flavor, and thrill of spice, drawing chili lovers ...

A milk-based flexible artificial tongue sensor measures food spice levels using electrical changes on the gel surface.

While red chillies offer flavour and potential health benefits like boosting metabolism, excessive consumption is now linked ...

The prototype detected capsaicin and pungent-flavored compounds - such as those behind garlic’s "zing" - in a range of foods.

"The capsaicin or piperine (from the chili or black pepper) activates pain receptors (TRPV1) that create the burning ...

South Rampart Pharma is working to develop an oral small molecule non-opioid pain treatment which has generated early positive clinical data as a therapy for acute and chronic pain, as well as ...

The appearance of a hot sauce or pepper doesn't reveal whether it's mild or likely to scorch someone's taste buds, but researchers have now created an artificial tongue to quickly detect spiciness.

Joint arthritis is a condition that causes the joints to stiffen and cause a lot of pain, and the most important symptoms of ...