#capsaicin

#capsaicin

The first time I tried Buldak Ramen, it was the 2x spicy flavor. And let me tell you, one bite was more than enough. Of all the flavors, the heat in this bowl lingers long after you finish. They're actually so spicy they've been recalled in Denmark due to fears of food poisoning. But after a few trial runs and a lot of searching online, we finally found a way to tone down the heat.

We previously spoke to Chef Saiba Haque, founder of Hot Source Magazine, about the creative ways to use orange juice, and she said orange juice was actually ideal for mellowing out hot sauces. This is because the acid in the juice binds to the capsaicin molecules in the peppers, taming that burning sensation many of us dread. It can also add a fresh and tangy flavor, which works well with a lot of dishes, like jalapeño chicken wings or sweet and spicy ribs.

The synthetic tongue is made of a gel that contains milk powder, acrylic acid and choline chloride. When a current is applied to the gel, its chloride and hydrogen ions can conduct electricity because they are mobile. To monitor changes in conductivity, the scientists placed the gel between copper sheets and connected the whole contraption to a workstation that measures the electric current.

A spoon of salsa can completely change a meal. From fiery tacos and cheesy enchiladas to burrito bowls and seared meats, a little goes a long way in terms of elevating flavor. This is especially true with fire-roasted salsa, which adds a distinct smokiness and new depth to dishes. However, a blend of peppers like serrano and jalapeños are often added to fire-roasted salsa that can increase its spice levels.

Dairy may seem like the only ingredient capable of disarming aggressively hot food, but nut butters work in a similar way to achieve the same results. Capsaicin, the compound in pepper that provides that burning sensation, is fat-soluble, which is why reaching for milk instead of water works best. With nut butters being fatty as well, they work similarly against capsaicin. Nut butter weakens the oils in the compound, soothing the fiery flames into a gentle heat.