ACS chemistry mavens stir up hot sauce science

The chemistry of Sriracha or "rooster" sauce joins the list of topics of interest for the American Chemical Society, which recently delivered a "Reactions" video on the sauce. Huy Fong Foods' Sriracha sauce has attracted ...

New plant species a microcosm of biodiversity

Biologists working in the Andes mountains of Ecuador have described a new plant species, a wild relative of black pepper, that is in itself a mini biodiversity hotspot. The new species, Piper kelleyi, is the sole home of ...

Early uses of chili peppers in Mexico

Chili peppers may have been used to make spicy beverages thousands of years ago in Mexico, according to new research published November 13 in the open-access journal PLOS ONE by Terry Powis at Kennesaw State University and ...

Putting the fire out with light

Chili peppers contain an activator of heat-sensitive pain receptors. An LMU team has now converted an antagonist to the compound into a light-sensitive regulator of such receptors that can differentially modulate the effects ...

Airborne gut action primes wild chili pepper seeds

Scientists have long known that seeds gobbled by birds and dispersed across the landscape tend to fare better than those that fall near parent plants where seed-hungry predators and pathogens are more concentrated.

Study reveals genetic diversity of genes in peppers

From the small, spicy Thai chiles to the portly, mild bell pepper, researchers at the University of California, Davis, have developed a "family tree" of sorts for peppers and characterized the diversity of genes found in ...

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