FEATURED SCIENCE
Creaminess, reimagined.
SciCream is our house-made fermented blend of cauliflower, carrots and cashews—created to bring creamy texture, balanced richness and complex flavor to our food.
Developed through SciCook. Applied in the SciEats kitchen.
Fermentation with purpose.
SciCream uses a sourdough-derived culture to ferment cauliflower, carrots and cashews. Fermentation develops its natural acidity, pleasantly tangy flavor, and potential probiotic and postbiotic qualities.
FROM IDEA TO PLATE
SciCream in our Tikka Masala.
We use cooked SciCream to create the smooth, tangy foundation of our Tikka Masala. A small finishing touch of fresh SciCream adds brightness and may retain more of its live-culture character, while the cooked SciCream retains fermentation-derived components.
SciCream: Cauliflower · Carrots · Cashews · Fermentation
Potential benefits reflect the broader science of fermented foods and are not intended as medical claims.
Traditional comfort. A different approach.
Traditional Tikka Masala
- Heavy cream and butter
- Dairy-rich texture
- Familiar creamy finish
SciEats Tikka Masala
- House-made SciCream
- Fermented vegetables and cashews
- Creamy, balanced finish
Experience SciCream at SciEats.
Discover it in our SciEats Tikka Masala.