Genetically, the tomato and the pepper are long-lost relatives, having only diverged around 19 million years ago. Because of this lineage, lurking within the tomato genome is a suite of genes that can produce the spicy capsaicin compound. Normally, those genes aren't switched on, so the tomato is that sad, tasteless fruit that I've encountered on too many burgers. But the team of researchers suggest, using genetic engineering techniques, they could turn the tomato into a "biofactory", capable of producing the capsaicin molecules. Of course, while most of us will likely think of the way that might affect our pizzas...