In a groundbreaking development, Chinese researchers have engineered an artificial tongue capable of accurately measuring the spiciness of chili peppers. This innovative device, crafted by scientists at East China University of Science and Technology (ECUST), utilizes a gel-based mechanism inspired by milk’s ability to neutralize the burning sensation caused by capsaicin, the compound responsible for the heat in chili peppers. The gel, composed of milk powder, acrylic acid, and choline chloride, swells upon contact with capsaicin, disrupting ion traffic and producing a measurable electric current that indicates spiciness levels. The team tested eight varieties of chili peppers, creating a scale from 0 (bland) to 70 (extremely spicy), with results closely aligning with human sensory assessments. This invention promises to revolutionize quality control in the food industry and pave the way for advanced applications in humanoid robotics and portable spicy taste monitoring devices.