A look at the chemistry of the slightly volatile aroma of nutmeg

Hartshorn salt is a mixture of two parts ammonium hydrogen carbonate and one part ammonium carbonate and some ammonium carbamate

Potassium carbonate is used as a leavening agent for baked goods

Cardamom seeds contain an essential oil that gives them a spicy, sweetish hot aroma

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

Cinnamon stars are among the most popular traditional German Christmas cookies

Highlights from Chemistry Europe, ACES, and GDCh journals

Detection of pure arabica or robusta beans and predictions of the robusta content in blends

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