A free index of recipes (spice mixes, herbal teas, smoothies, and meal ideas), each one documented through the compounds that give it aroma, taste, and effect. Craft with a lab notebook open beside the mortar.
Where others print a flavor, we document the reason for it. Start with a craft.
Blends documented to a printed profile: cuminaldehyde, pyrazines, anethole. Grind, toast, and know exactly why it works.
Loose-leaf steeps indexed by the molecules that soothe and settle: α-bisabolol, linalool, apigenin.
Ferments, oils, and pastes built for depth: capsaicin, Maillard esters, allicin. Chemistry you can spoon.
Blended whole for the numbers as much as the taste: leucine, α-linolenic acid, sulforaphane. Protein and fibre you can read off the glass.
Pick a recipe to see its fingerprint: the botanical and chemical compounds behind its aroma, taste, and effect.
“Linalool. Apigenin. Anethole. We name the reason a thing tastes the way it does. Then we write it down, so anyone can make it.”
Most of the EPA and DHA in a fish was built by microalgae and climbed the food chain to it, and people turn only a little of the plant omega-3 in flax and chia into either. The Danish doctors who made fish oil famous measured Greenlanders' blood rather than their hearts, and the largest trials of ordinary capsules missed their main targets.
The belly that swells by evening usually holds barely more gas than it did at breakfast. What the CT scans found, which trials a kiwifruit has actually moved, why the yogurt is allowed and the honey is not, and the enzyme claims that do not survive the stomach.
The texture that divides every table where molokhia is served is a pectin-like polysaccharide, a tenth of the dried leaf by weight. What it is, how heat and calcium change it, and which of the kitchen rules about chopping, lemon and salt anyone has actually measured.