A look at the chemistry of anise seed, which is used as a spice, either ground or whole

Can you guess the chemist? – The person has something to do with spices in the broadest sense

Highlights from Chemistry Europe, ACES, and GDCh journals

Ginger is one of the earliest spices to be cultivated and exported

Can you guess the chemist? – The person has something to do with spices in the broadest sense

Yeast has been of vital importance in winemaking, baking, and brewing since ancient times

Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam

A survey among German scientists shows that tools are often still missing to collect, store, and share data

Oligourea foldamers mimic peptides’ α-helices and effectively bind to drug targets

1,2,3,4-Tetrahydro-β-carboline-based compounds protect rice, kiwi, and citrus fruits