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Spice Science
Why spices work the way they do
10
Lessons
940
Total XP
Dry Roasting & Toasting
Maillard reaction in spices
The Masala Base
Order of addition chemistry
Understanding Heat & Chili
Capsaicin & Scoville scale
Turmeric & Color Science
Curcumin bioavailability
The Garam Masala Lab
Warm vs cooling spices
Acid & Balance
Indian souring agents
Fermentation Fundamentals
Wild yeast & LAB science
The Dum Method
Steam cooking physics
Spice Preservation
Whole vs ground shelf life