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 makes Allicin form in garlic?

Allicin forms when garlic is crushed or chopped, which activates an enzyme called alliinase. This enzyme then converts a compound called alliin into Allicin.

Does cooking destroy Allicin?

Cooking can reduce Allicin levels, but allowing crushed garlic to sit for 5-10 minutes before cooking helps maximise its formation. Even after cooking, other beneficial sulphur compounds from garlic remain.

Can I get Allicin from garlic powder?

Garlic powder typically has very little or no active Allicin, as the drying and processing destroy the alliinase enzyme needed for its formation. Freshly crushed garlic is the best source.

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Allicin

Allicin is a unique sulphur-containing compound that forms when garlic is crushed or chopped. It is responsible for the characteristic pungent aroma of garlic and is believed to underpin many of its beneficial properties. Allicin is considered an essential-oil compound, quickly breaking down into other bioactive sulphur compounds within the body.

Indigenous context

In Ayurveda, garlic (Lahsun) has been revered for millennia, not merely as a culinary staple but as a potent botanical ally. Across the Indian subcontinent and beyond, garlic has held a sacred place in both the kitchen and the traditional apothecary. Ancient texts, like the Charaka Samhita, detail its use in supporting digestive vitality and maintaining overall well-being. It is a cornerstone ingredient in traditional remedies such as Lahsun-rasa, a decoction often prepared with milk, and as a key component in digestive chutneys and pickles designed to kindle Agni, the digestive fire. Indigenous knowledge points to its warming potency, often employed during cooler seasons or to balance Vata and Kapha doshas. Naani and Daadi knew garlic not just for flavour, but for its profound effect on maintaining bodily harmony, integrating it into daily preparations from simple tempering in dals to elaborate meat and vegetable curries.

What the science says

Modern scientific inquiry has validated many traditional insights into garlic's efficacy, particularly focusing on Allicin and its derived compounds. Research suggests Allicin's mechanism involves its interaction with sulphur-containing proteins, disrupting microbial processes and supporting a balanced internal environment. Studies indicate a role in cardiovascular health, with observations pointing towards Allicin's influence on maintaining healthy blood flow and supporting optimal blood pressure levels already within a normal range. Furthermore, investigations into its effect on the immune system suggest a modulation of immune responses, contributing to the body's natural defence mechanisms. Allicin itself is quite unstable; upon ingestion, it quickly converts into other bioavailable sulphur compounds like diallyl disulphide and diallyl trisulphide, which are then absorbed and continue to exert their biological actions. These compounds are a focus of ongoing research into their potential to support overall vitality.

How to actually use it

To harness the benefits of Allicin, garlic must be crushed, chopped, or minced, activating the enzyme alliinase which converts alliin into Allicin. Allowing crushed garlic to sit for 5-10 minutes before cooking can maximise Allicin formation, although some compounds will still be present even if cooked immediately. Incorporate it generously into your daily cooking: sautéed with ginger and onions as a base for curries and dals, finely minced into raitas, or stirred into stir-fries and vegetable preparations. A common practice in Indian kitchens is to add a fresh garlic-ginger paste to lentil dishes (dals) or vegetable curries (subzis). For general well-being, including 1-2 cloves of fresh, crushed garlic in your daily diet is a sensible approach, integrated into a balanced array of spices and foods.

Safety

While garlic is a cherished culinary and medicinal ingredient, it is wise to approach its concentrated use with thoughtfulness. Individuals on blood-thinning medications or those scheduled for surgery should exercise caution and consult with their healthcare guide, as garlic may possess mild antiplatelet effects. Excessive consumption can sometimes lead to digestive discomfort in sensitive individuals. It is also important to note potential interactions with certain medications. As always, the wisdom of Naani and Daadi guides us to listen to our own bodies; they are revered advisors, not doctors, and any health concerns warrant professional medical consultation. Always err on the side of moderation and self-awareness.

Common questions

What makes Allicin form in garlic?: Allicin forms when garlic is crushed or chopped, which activates an enzyme called alliinase. This enzyme then converts a compound called alliin into Allicin.
Does cooking destroy Allicin?: Cooking can reduce Allicin levels, but allowing crushed garlic to sit for 5-10 minutes before cooking helps maximise its formation. Even after cooking, other beneficial sulphur compounds from garlic remain.
Can I get Allicin from garlic powder?: Garlic powder typically has very little or no active Allicin, as the drying and processing destroy the alliinase enzyme needed for its formation. Freshly crushed garlic is the best source.

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