Kantha Schelke

Food-chemistry expert and founder of Corvus Blue, serving as a senior lecturer at Johns Hopkins University with expertise in ingredient chemistry and regulation; featured as the episode's expert on spices and bioactive compounds.

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Oct 15, 2025 • 27min

Trade, tyranny, and untapped potential: The history and science of spices

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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