Science Behind The Spice

We Believe in Quality

Spice Science seasonings and rubs add dimension and can greatly enhance the flavor of all your dishes. Our rubs and seasonings are always crafted in small numbered batches, with the finest, hand picked, and locally sourced ingredients.

Seasoning your cast iron pan isn’t enough

Seasoning your cast iron pan isn’t enough

By: Sara Chodosh Cast iron is strange mixture of incredibly durable and unusually delicate—especially for a cooking implement. The metal is physically sturdy, but also highly reactive, which means...

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The Science of Salt

The Science of Salt

The kitchen’s most popular seasoning and how it works. Salt, the only rock we eat, is more than just a seasoning—it’s an essential flavor in our food. It can intensify aromas, balance other flavors,...

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How to Cook the Perfect Steak (with Science)

How to Cook the Perfect Steak (with Science)

A perfect steak is a tasty centerpiece to an impressive meal. Fortunately, science can help make this dinner delicious. The ideal steak is a matter of taste, but proper cooking involves balancing a...

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Why NO Salt?

by: Cody Ruch, Spice Science People often ask why I make NO SALT versions of my seasonings and rubs. It first began as a request from my mother, but soon I realized some other important reasons to...

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List of Spices and Herbs

Spices Ajwain - Typically ground, these seeds have a strong fragrance with thyme and cumin undertones. They are used in Asian, Ethiopian, North Indian, Iranian, North Indian and Pakistani cuisines....

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Truffle Oil vs Real Truffles

Rant: Enough With The Truffle Oil AlreadyJ. KENJI LÓPEZ-ALT "It's the only ingredient that I have never allowed in Clio. It all tastes synthetic, and the flavor is too artificial," says Chef Ken...

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Basic Meat Science For Cooks

What is meat? Every time you step up to your grill or into your kitchen, you begin a science experiment. As meat is heated, it undergoes physical and chemical changes, and as scientific as these...

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Maillard Reaction: A Guide

Maillard Reaction: A Guide

The Maillard Reaction One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the “browning reaction”...

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