The Magazine of Chemistry Europe

Cardamom seeds contain an essential oil that gives them a spicy, sweetish hot aroma

Full removal of node-blocking ligands opens up Zr sites for catalysis

A look at the chemistry of anise seed, which is used as a spice, either ground or whole

Modular radical reaction involving alkyl/aryl bromides, 1,3-dienes, and nucleophiles

Wood veneer converted into a porous scaffold containing quantum dots

Highlights from Chemistry Europe, ACES, and GDCh journals

High-resolution, real-time imaging of the process underlying bone and teeth formation

Organic chemist and prolific author

Detection of pure arabica or robusta beans and predictions of the robusta content in blends

Ginger is one of the earliest spices to be cultivated and exported