Why do you get pickled ginger with your sushi? Why is saffron so expensive? What makes cayenne pepper spicy? What are the potential health benefits of these spices? We can't get enough of spices this #NationalChemistryWeek! You might think spices are mostly about making your food taste good, but science — and particularly chemistry — is finding they can do a whole lot more. 🎧 Listen here or wherever you get your podcasts: https://brnw.ch/21wWQtg | American Chemical Society