Paul Bosland, founder of the Chile Pepper Institute, is profiled in the Washington Post, as a central part of the article “Sorry, Scoville. Peppers deserve better than an archaic heat scale,” written by Tamar Haspel: When Old El Paso wanted jalapeño’s flavor, but not its capsaicin, to blend into its products, Bosland was able to […]
In the wake of the Ig Nobel Prize-winning studies about whether eating Italian pizza in Italy might lengthen life, comes a new study about Italians who eat chili peppers: “Chili Pepper Consumption and Mortality in Italian Adults,” Marialaura Bonaccio, Augusto Di Castelnuovo, Simona Costanzo, Emilia Ruggiero, Amalia De Curtis, Mariarosaria Persichillo, Claudio Tabolacci, Francesco Facchiano, […]
Perhaps it was the title: ‘Acquired preferences for piquant foods by chimpanzees.’ but whatever the reason, Paul Rozin, Professor of Psychology at the University of Pennsylvania, found it very difficult to get his research paper published. It was inspired by observations he had made in Mexico, when he noticed that – “…virtually everyone in a […]