Molecular Gastronomy Ingredients - Information and Spice Variations

The Spice House is now carrying a line of ingredients for molecular gastronomy. These specialized products will be useful to experienced cooks who want to try their hands at a challenging new area of cuisine.

Made popular by cutting edge chefs such as Chicago's Grant Achatz, these are the ingredients you'll need to make foams, spheres, gels, and other unusual dishes and garnishes. Usually available only in large, restaurant sized packages, we offer small amounts suitable for experimentation at home.