US EditionAn anti-spice condiment? OSU researcher says chemical could cool food that is too hot to handle
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An anti-spice condiment? OSU researcher says chemical could cool food that is too hot to handle
Sometimes those hot wings you bite into or that Indian vindaloo curry you order at a restaurant light your taste buds on fire. One Ohio State University researcher ironically found a molecular compound in chili peppers that could help cool that sensation.
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