Tiny Matters Trade, tyranny, and untapped potential: The history and science of spices
Oct 15, 2025
Kantha Schelke, a food-chemistry expert and senior lecturer at Johns Hopkins University, dives into the captivating world of spices. She discusses the overlooked potential of food bioactives compared to marine compounds. Kantha shares her personal memories of saffron harvesting and reveals exciting research on saffron's neuroprotective properties. The chemistry behind ginger's various forms and capsaicin’s pain-relief mechanisms also gets attention. Plus, they explore the antimicrobial benefits of cinnamon and cumin's practical applications in health.
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Saffron's Neuroprotective Chemistry
- Saffron contains crocins with antioxidant, anti-inflammatory, and neuroprotective properties that may protect the central nervous system.
- Animal studies show crocin reduces neuroinflammation and improves memory in models of Alzheimer's and brain ischemia.
Childhood Saffron Harvest Memory
- Kantha recalls picking saffron threads as a child and enjoying a saffron-scented creamy pudding as a treat after harvesting.
- That memory links saffron to cultural childhood rituals and food traditions.
Ginger's Chemistry Changes With Processing
- Ginger's active compounds change with processing: fresh ginger has gingerol, dried ginger converts to shogaol, and pickled ginger contains zingerone.
- Those different molecules explain varying effects like anti-nausea and antibacterial action.