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The Scoville Units you see on the side of chili sauce bottles are measured subjectively by taste testers, who determine how hot a given hot sauce really is. But now a new nanotechnology will allow food scientists to quickly and cheaply measure the exact amount of capsaicinoids — the active component in chili peppers — in each spicy sample. Science gives us many wondrous things, but you probably never thought it would help prevent you from making bland chili. More »
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