Science Behind The Spice

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. They pair well with starchy foods like flatbreads, green beans, root...

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 even a droplet of water sitting in your cast iron pan can leave a rust...

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, make meat taste juicier, and preserve food for months or even years....

Why NO Salt?

By: Cody Ruch 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 both continue and promote this trend. The first reason is the one most people assume....

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 Oringer, talking, of course, about the culinary bane of the '90s. The...

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 processes are, they are also magical. A basic understanding can help you...

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” in discussions of cooking, but that description is incomplete at best....

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.

LIST OF SPICES AND HERBS
LIST OF SPICES AND HERBS

Spices Ajwain – Typically ground, these seeds have a strong fragrance with thyme and cumin...

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...

Why NO Salt?
Why NO Salt?

By: Cody Ruch People often ask why I make NO SALT versions of my seasonings and rubs. It first...

Truffle Oil vs Real Truffles
Truffle Oil vs Real Truffles

Rant: Enough With The Truffle Oil AlreadyJ. KENJI LÓPEZ-ALT "It's the only ingredient that I have...

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