What is Spiced with Science?

Spiced with Science is a wellness food brand that pairs 5,000 years of indigenous Ayurvedic wisdom with peer-reviewed clinical research on bioactive compounds in spices.

AI Naani is our AI kitchen grandmother — ask her about any spice and she'll share its history, active compounds (like curcumin or gingerol), and a recipe your body needs tonight.

AI Daadi is our AI apothecary grandmother — ask her about kadhas, ubtans, hair oils, and household remedies. Gentle, grounded in indigenous tradition, validated by modern science.

What is the difference between AI Naani and AI Daadi?

Same lineage, two domains. Naani works in the kitchen — spices, ingredients, techniques, recipes. Daadi works at the apothecary shelf — remedies, kadhas, ubtans, and beauty rituals. Both are AI personas, not real people, and neither gives medical advice.

No. Spiced with Science makes food with features, not diet food. Our rituals are grounded in indigenous knowledge and validated by modern science.

What is the difference between allicin and garlic supplements?

Garlic supplements can vary widely. Some contain allicin, while others might contain aged garlic extract, which has different sulphur compounds. The allicin in fresh garlic is transient, forming upon crushing and quickly degrading, which is distinct from stabilised forms found in some supplements.

Does cooking destroy allicin?

Allicin is heat-sensitive. Cooking garlic, especially at high temperatures and for prolonged periods, can significantly reduce its allicin content. To maximise allicin, it's best to crush garlic and let it sit before adding it towards the end of the cooking process.

Can children consume allicin or garlic?

Garlic is generally safe for children in moderation as part of a balanced diet. However, due to its potency, excessive amounts may cause digestive upset. As with any food, individual sensitivities should be observed, and for specific concerns, a healthcare provider should be consulted.

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Allicin

Allicin is an unstable organosulphur compound formed when garlic is crushed or chopped. It is responsible for garlic’s pungent aroma and many of its documented health-promoting properties, particularly its antimicrobial and cardioprotective actions.

Indigenous context

In Ayurveda, garlic (Lahsun) has been revered for millennia, not just as a culinary staple but as a potent therapeutic agent. Texts like the Charaka Samhita praise Lahsun for its "Rasayana" properties, meaning it rejuvenates and promotes longevity. Traditionally, it’s been used to support digestion (Agni), to help expel parasitic worms, and to balance Vata and Kapha doshas. Across various regional kitchens in India, garlic is a foundational flavour. In the South, it’s a key ingredient in "Poondu Kuzhambu," a tangy, spicy tamarind-based curry thought to aid digestion and circulation. In Maharashtra, "Lahsun Chutney" (dry garlic chutney) is a common accompaniment, believed to boost immunity and warm the body. Due to its potent nature, ancient Ayurvedic wisdom also cautioned against excessive use, particularly for Pitta-dominant individuals, highlighting a nuanced understanding of its powerful effects long before modern science identified allicin.

What the science says

Modern scientific inquiry has increasingly validated many traditional uses of garlic, with allicin emerging as a primary bioactive compound. Research indicates allicin’s formation upon the enzymatic action of alliinase on alliin, which occurs when garlic cells are damaged. Its mechanism of action involves interacting with thiol-containing proteins, disrupting various cellular processes in microbes and supporting cardiovascular health. For instance, studies have explored allicin’s potential in modulating blood pressure and cholesterol levels, often attributed to its ability to influence nitric oxide production and inhibit HMG-CoA reductase, a key enzyme in cholesterol synthesis. In the context of its antimicrobial properties, allicin has demonstrated broad-spectrum activity against bacteria, fungi, and viruses, often by inhibiting RNA and protein synthesis. While promising, much of the research uses isolated allicin or high-concentration extracts, and the bioavailability and efficacy of allicin from raw or cooked garlic in human diets remain areas of ongoing investigation, necessitating careful interpretation of findings.

How to actually use it

To best harness allicin, it’s recommended to crush or mince garlic and allow it to sit for 5-10 minutes before cooking. This brief resting period allows the alliinase enzyme to fully convert alliin to allicin, which is heat-sensitive. In the Indian kitchen, this means allowing sliced or crushed garlic to "breathe" before adding it to tempering oils for dals, curries, or vegetables. A simple practice is to prepare a "tadka" (tempering) with crushed garlic, mustard seeds, and curry leaves for a restorative lentil soup. Pairing garlic with fats, such as ghee or olive oil, can enhance the absorption of its fat-soluble compounds. While there is no prescribed "dose," incorporating 1-2 cloves of freshly crushed garlic into your daily meals is a time-honoured practice for wellness.

Safety

While garlic is a cherished culinary ingredient and traditional remedy, it’s wise to be mindful of its potent effects. Large quantities may cause digestive upset or heartburn in sensitive individuals. As allicin exhibits mild anti-platelet activity, those on blood-thinning medication should consult their healthcare provider before significantly increasing their garlic intake. Similarly, pregnant individuals or those with known allergies to garlic should exercise caution. These insights from both ancient wisdom and modern understanding serve as guides, not as definitive medical advice from doctors, for incorporating this powerful spice into your diet.

Common questions

What is the difference between allicin and garlic supplements?: Garlic supplements can vary widely. Some contain allicin, while others might contain aged garlic extract, which has different sulphur compounds. The allicin in fresh garlic is transient, forming upon crushing and quickly degrading, which is distinct from stabilised forms found in some supplements.
Does cooking destroy allicin?: Allicin is heat-sensitive. Cooking garlic, especially at high temperatures and for prolonged periods, can significantly reduce its allicin content. To maximise allicin, it's best to crush garlic and let it sit before adding it towards the end of the cooking process.
Can children consume allicin or garlic?: Garlic is generally safe for children in moderation as part of a balanced diet. However, due to its potency, excessive amounts may cause digestive upset. As with any food, individual sensitivities should be observed, and for specific concerns, a healthcare provider should be consulted.

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AI Naani and AI Daadi are guides, not doctors. For medical concerns, consult a qualified clinician.