Daily Archives: March 30, 2008


Capsaicin is a personal favourite molecule of mine. This little compound is responsible for the spiciness in chillies. Spiciness is actually rated according to the Scoville scale – a unit based rating system for assessing the spiciness of food. Pure … Continue reading

Posted in chemistry, Imported from Livejournal, molecular gastronomy | Tagged | 2 Comments