Ever wondered if a bot could savour your favourite biryani spice or sambal kick? 🤖🔥 A team of scientists in the Chinese mainland recently unveiled a gel-based chili meter that gives quick, precise readings of spiciness—no tears required!
The trick comes from a familiar remedy: milk soothes chili burns because its proteins bind to capsaicin, the molecule behind the heat. The researchers packed milk proteins into a soft, stretchable gel. When the gel meets capsaicin, those proteins latch on and block ion flow, causing a measurable drop in electrical current. In under 10 seconds, you get a digital gauge of your dish’s heat level.
Beyond chilies, this artificial tongue can test the pungency of garlic, ginger, onions and more. Imagine chefs using it for consistent spice blends, food brands ensuring quality control, or medical treatments calibrated to exact pungency levels.
Looking ahead, the team aims to integrate this tech with humanoid robots and AI—think kitchen companions that taste-test your latest curry or apps that recommend recipes based on your spice tolerance. ✨
Spice lovers across South Asia and Southeast Asia know the thrill of finding that perfect balance between fiery and flavourful. With this new chili meter, robots might soon join us in the heat-seeking squad! 🌶️🤝
Reference(s):
cgtn.com
