Eat some chili, and your mouth feels like it's on fire—because,as far as your body is concerned, that's what your brain actually thinks is happening.
Only food prudes are afraid to dabble with a little hot sauce occasionally. But why do any of us enjoy it at all? Capsaicin, the chemical behind hotness, causes your brain to literally think your tongue is on fire.
A Don at Oxford University has come up with a novel way to measure the hotness of chilli peppers objectively. Using carbon nanotubes and adsortive stripping voltammetry, Professor Richard Compton's idea could end up replacing the Scoville test, a subjective taste test created almost a century ago, that uses…