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 catechins and polyphenols?

Catechins are a specific *type* of polyphenol. Polyphenols are a broad family of plant compounds, and catechins are one distinct group within that family, known for their specific structural characteristics.

Can I get catechins from black tea?

While black tea does contain some catechins, the fermentation process it undergoes significantly transforms them into other beneficial compounds like theaflavins and thearubigins. Green tea, being minimally processed, retains higher levels of intact catechins.

Is there a difference in catechins from green tea versus cocoa?

Both green tea and cocoa are excellent sources of catechins, but the specific profiles differ slightly. Green tea is particularly rich in epigallocatechin gallate (EGCG), while cocoa also contains notable amounts of epicatechin and catechin. Both contribute to overall polyphenol intake.

§ · polyphenol

Catechins

Catechins are a type of polyphenol, a naturally occurring micronutrient found in plants. The principal catechins, particularly epigallocatechin gallate (EGCG), are abundant in green tea and cocoa beans. They have garnered scientific attention for their potential roles in supporting metabolic and cardiovascular well-being.

Indigenous context

For millennia, the reverence for plants rich in catechins has been woven into various indigenous knowledge systems. In East Asia, green tea (Camellia sinensis) has been central to daily rituals and healing practices. Ancient Chinese and Japanese health traditions, for instance, frequently employed green tea infusions not only for their stimulating properties but also for their perceived ability to support general vitality and aid digestion after rich meals. Similarly, the cacao bean (Theobroma cacao) holds profound cultural and ceremonial significance in Mesoamerican civilisations. The Mayans and Aztecs, for example, prepared unsweetened, often spiced, beverages from roasted and ground cacao beans, revered as a sacred

What the science says

Modern scientific inquiry has largely focused on catechin mechanisms of action, particularly their antioxidant capacities. Studies suggest catechins may help neutralise free radicals, thus contributing to cellular protection. Research also explores their potential influence on metabolic pathways, with some trials investigating effects on glucose metabolism and lipid profiles. For instance, some research indicates that EGCG may inhibit certain enzymes involved in carbohydrate digestion and fat absorption. In the context of cardiovascular health, studies delve into how catechins might support blood vessel elasticity and healthy blood pressure already within a normal range. It is worth noting that the bioavailability of catechins can vary, with factors like food matrix and preparation influencing their absorption and efficacy in the body.

How to actually use it

Incorporating catechin-rich foods into daily rhythm is both delicious and traditional. A cherished ritual is the preparation of a daily cup of green tea; opt for loose-leaf, unprocessed varieties for higher catechin content. Similarly, a small square of high-cocoa dark chocolate (70% or higher) can be a delightful and intentional inclusion. While there are no strict

Safety

Generally, catechins from food sources like green tea and cocoa are considered safe within typical dietary consumption. However, concentrated extracts can have different effects. High doses of EGCG, often found in supplements, should be approached with caution as they might interact with certain medications, particularly blood thinners, or impact liver enzyme activity in susceptible individuals. Pregnant or breastfeeding women should consult with a healthcare practitioner before consuming high-dose catechin supplements. Our Naani and Daadi remind us that food is medicine, but they are guides, not doctors; always listen to your own body and seek professional advice when in doubt.

Common questions

What is the difference between catechins and polyphenols?: Catechins are a specific *type* of polyphenol. Polyphenols are a broad family of plant compounds, and catechins are one distinct group within that family, known for their specific structural characteristics.
Can I get catechins from black tea?: While black tea does contain some catechins, the fermentation process it undergoes significantly transforms them into other beneficial compounds like theaflavins and thearubigins. Green tea, being minimally processed, retains higher levels of intact catechins.
Is there a difference in catechins from green tea versus cocoa?: Both green tea and cocoa are excellent sources of catechins, but the specific profiles differ slightly. Green tea is particularly rich in epigallocatechin gallate (EGCG), while cocoa also contains notable amounts of epicatechin and catechin. Both contribute to overall polyphenol intake.

§ · Found in

green tea →cocoa →

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