Tag: Food and spices
Caution, Hot Subject!
Benoit Roger, Ph. D. Laboratoire Phytochemia is proud to be a sponsor of the hot sauce festival ”Saguenay en Feu” that will take place in Chicoutimi on May 25-26! A good occasion for us to talk a bit about the chemistry of Chili pepper and by extension of some molecules that confuse our senses. It […]Read more
Published Paper: the Scent of Indian Celery
Alexis St-Gelais, M. Sc., chimiste The flora of North America is still lush with aromatic plants that have not (yet) been studied for their volatile compounds. One of these blindspots was, up to recently, a plant commonly called Indian celery (figure 1), as well as cow parsnip, which is found throughout the continent. This species (Heracleum […]Read more