Disclosed is a method and system for standardizing ingredients whereby a user creates a profile comprising at least the user tolerance of an active ingredient. A system prompts user input by providing one or more options for a recipe creation. The user selects at least one of the options and a desired effect of the recipe. The system determines the composition of the recipe and an algorithm creates a threshold using the user characteristics and the desired effect. The algorithm adjusts the amount of recipe components based on a deviation of the user characteristics from threshold values. The system generates instruction for recipe preparation. The system also comprises an interactive apparatus using multiple layers of material and one or more scales for active component incorporation and dosage.
