Origin

People come here for health — cooking healthier for family, training, or eating better. We do not dodge that word.

What we fear is not “health,” it is vague authority: hidden scores, unsourced numbers, or sounding like a doctor. So we built a kitchen index instead. Every number in the tables shows its source and year, and every ranking follows rules anyone can read. It started with cooking oils and keeps growing, one shelf at a time.

Assize (say it “uh-SIZE”) comes from the Assize of Bread and Ale, an English rule from around 1266 that set the weight and price of bread and ale. Towns picked ale-conners to taste and check them. In London they swore to make sure ale was “good and wholesome for man’s body.”

That rule was public, so anyone could check the baker against it. We want the same for your kitchen shelf: the rule is published, and every number shows where it came from.

The core stays free, always. Assize Index exists to give honest recommendations you can actually use when you choose what to buy and cook with.

That core is the rankings and tables on every shelf, the filters, the basic rules behind each ranking, and the source and year for every number. If we add extras later, they sit on top of the core. They never lock it away.

Every ranking follows a rule you can read. Before we call anything the best for a use, the weights behind it are published on Methods. Every number carries its source and year. When we can’t find a good source, we leave the cell empty instead of guessing. The top spot means an item scored best under that published rule. It isn’t medical advice or a verdict on your health. The details live on Methods and Sources.

Assize Index is built by Sunday Robbo. Company name appears in the footer when shown — the index itself is the public face.