Tag: Spice science

Studies have shown that compounds in cumin seeds, such as cuminaldehyde and thymol, can inhibit inflammatory responses. This research-backed insight suggests that the spice is indeed an anti-inflammatory agent, though the extent of its effect depends on various factors.

Used for thousands of years in both cooking and traditional medicine, the humble bay leaf contains volatile organic compounds like eugenol, cineole, and linalool that contribute to its aroma and potential benefits.

According to research from the USDA, the primary active components of cinnamon are water-soluble and are not destroyed by heat, which may seem surprising. However, this fact only tells part of the story when asking, "Does heat destroy cinnamon?", as cooking significantly impacts its delicate flavor and aromatic profile.