✅ Herbs – The Volatile Art of Flavor
The flavor core of this type of spice is volatile oil components such as terpenes and aromatic esters. They have a small molecular weight, are easy to evaporate (bringing a strong aroma), and will not be fermented by gut microbiota.
Basil, Oregon, rosemary, thyme, mint, sage.
Chemical perspective: When purchasing, we focus on its volatile oil content, which is a key chemical indicator for measuring its flavor intensity and quality.

✅ Seeds – A Concentrated Treasure of Chemicals
Spice seeds are a complex collection of chemical substances, but their FODMAP content is usually extremely low. They are rich in aromatic compounds and fixed oils.
Fennel seeds, kudzu seeds, celery seeds, mustard seeds, dill seeds, cumin seeds, coriander seeds.
Chemical perspective: The flavor of these seeds comes from specific molecules such as anethole (fennel) and puerarin (kudzu). As a raw material, its purity and absence of adulteration are crucial.

✅ Bark-based fragrances – representative of phenolic compounds
Cinnamon. Its main active ingredient is cinnamaldehyde, an aldehyde substance belonging to phenolic compounds, responsible for its warm aroma and taste, and is unrelated to FODMAP.
Chemical perspective: Cinnamon from different origins and varieties has varying levels of cinnamaldehyde content, which directly determines its grade and value as a raw material.

✅ Rhizomes – the functional molecules responsible for spiciness
Ginger: Its spiciness comes from active compounds such as gingerol and gingerol.
Turmeric: Its iconic yellow color and health properties are derived from curcumin, a type of polyphenol molecule.
Chemical perspective: Ginger and turmeric are a model of “medicinal and edible homology”. We consider it as a functional chemical raw material, whose value lies not only in its flavor, but also in the concentration of core components such as curcumin.