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Food Chemistry

What Compounds Cause Garlic Breath? – The Chemistry of Garlic

The latest food chemistry graphic looks at garlic and a couple of its well known effects. Garlic is frequently used in cooking, but its use comes with the unwanted accompaniment of ‘garlic breath’. On the more beneficial side of things, it can also have antibacterial properties. This post examines the chemical compounds behind these two […]

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Chemical Compound Herb & Spice Labels Back on Sale!

Good news! It’s been a while, due the wait on Etsy approving the printers for this second batch, but the chemical compound herb & spice labels are now back on sale right here. Yours for £6.99, plus postage & packaging!  

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Food Chemistry

The Chemistry of an Onion

The latest in the series of food chemistry graphics looks at the chemistry of onions – specifically, what causes their odour, and why chopping onions will make your eyes water. Interestingly, none of the compounds that cause these effects are present in the intact onion; rather, when the cell walls of the onion are damaged […]

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Food Chemistry

Why Chilli Peppers are Spicy: The Chemistry of a Chilli

The idea for this graphic came to me whilst saving the chilli peppers from a forlorn looking, aphid-infested chilli plant that’s probably on its metaphorical last legs. I thought it would be quite interesting to look at the origin of the heat in chilli peppers, and how this can be quantified.