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 and pleasantly tangy flavor.
What fermentation does (and doesn’t) do
Fermentation changes SciCream’s acidity, flavor, and food chemistry. Whether a fermented food offers probiotic or postbiotic benefits depends on the specific microbes, whether they survive (cooking reduces live microbes), and evidence from human studies. So we don’t make those claims; we focus on flavor, texture, and overall nutritional balance.
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 a gentle tang.
SciCream: Cauliflower · Carrots · Cashews · Fermentation
We describe fermentation for its effects on flavor, texture, and food chemistry. Nothing on this page is a health or medical claim.
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.