Flavouring Collection

Salt grains and ground peppercorn, SEM
Salt grains and ground peppercorn, coloured scanning electron micrograph (SEM). Each salt (sodium chloride) crystal (white) is composed of a cubic lattice of sodium and chloride ions

Coriander (Corandrum sativum). This plant is a member of the parsley (Apiaceae) family and is used as a flavouring in cooking

Girls filling penny tins of mustard, Norwich, Norfolk
Girls at work filling penny tins of mustard at the firm of J Colman Ltd, Norwich, Norfolk

Red chilli peppers, Rajasthan, India

Grated spices. Ginger on a grater next to chopped red chilli, chopped chilli and whole ginger

Poster advertising Maggi (colour litho)
PER248080 Poster advertising Maggi (colour litho) by French School; Private Collection; (add.info.: affiche publicitaire pour Maggi; aide culinaire; aromes alimentaires; arome; ); French

CPD_FV39
Curcuma longa Turmeric Orange subject White b/g

Advertisement for Colmans Mustard - Jack and Jill are never ill... because Colmans ensures good digestion. circa 1950s

Pandan (Pandanus amaryllifolius)
Pandan plant (Pandanus amaryllifolius). The leaves of this plant are used as a flavouring in a variety of Southeast Asian dishes. Photographed on Sangalaki Island, in Kalimantan, Indonesia

Assortment of spices, which are used as flavourings for food

Green chilli peppers (Capsicum sp.)

Salt grain and peppercorn, SEM
Salt and peppercorn. Coloured scanning electron micrograph (SEM) of a salt grain (blue) and a peppercorn (brown). Salt (sodium chloride) is a crystalline compound

Spices for sale, Dunhuang, Gansu, China, Asia

Advert / Liebig Beef Card
Liebigs Extract of Beef: the finest meat flavouring stock

Red Chilli pepper (Capsicum frutescens) used to add a spicy flavour to food. The heat comes from the chemical stimulant capsaicin

Red and green chilli peppers (Capsicum sp.)

Red chilli pepper (Capsicum frutescens). Widely used to add a spicy flavour to foods, the chilli pepper contains the chemical stimulant capsacin and is a good source of vitamin c (ascorbic acid)

Chillies for sale, street market, Bangkok, Thailand

Meadowsweet, 1893 (engraving)
543440 Meadowsweet, 1893 (engraving) by Unknown Artist, (19th century); (add.info.: Meadowsweet (Spirea ulmaria or Filipendula ulmaria) perennial herb native of Europe and Western Asia

Advertisement for Liebig's Extract of Meat
5307248 Advertisement for Liebig's Extract of Meat.; (add.info.: Advertisement for Liebig's Extract of Meat using the excitement of the discovery of gold in the Klondike)

Comic postcard, Two women in bikinis at the seaside - hot stuff Date: 20th century

Japan - Spice Dealer
Spice Dealer, Japan. Date: circa 1920s

Advert for Bovril with vegetables, WW2
Advert for Bovril - puts a smile into vegetables, WW2 Date: 1943

Advert, Goodall Backhouse & Co Ltd, Leeds
Advert, food products from Goodall Backhouse & Co Ltd, Leeds, Yorkshire, including egg substitute powder as eggs were scarce during the war. Date: 1942

Italian Cypress and Spanish Broom, from Hortus Eystettensis
3359416 Italian Cypress and Spanish Broom, from Hortus Eystettensis, by Basil Besler (1561-1629), pub. 1613 (hand coloured engraving) by German School

American Advertising card for Thurbers Fruit Preserves and Jellies. Date: circa 1890

Mustard, plate 446 from A Curious Herbal, published 1782 (colour engraving)
STC176422 Mustard, plate 446 from A Curious Herbal, published 1782 (colour engraving) by Blackwell, Elizabeth (1707-1758); Private Collection; (add.info)

Waterwhite Vanilla Flavor (chromolitho)
3656939 Waterwhite Vanilla Flavor (chromolitho) by American School, (19th century); Private Collection; (add.info.: Waterwhite Vanilla Flavor)

Advert, Hogarths Malt Ketchup, October 1888. 1888

Advertisement for Maggi, late 19th century (colour litho)
CHT263069 Advertisement for Maggi, late 19th century (colour litho) by Mucha, Alphonse Marie (1860-1939); Bibliotheque des Arts Decoratifs, Paris

Fennel, plate 288 from A Curious Herbal, published 1782 (colour engraving)
STC176419 Fennel, plate 288 from A Curious Herbal, published 1782 (colour engraving) by Blackwell, Elizabeth (1707-1758); Private Collection; The Stapleton Collection; Scottish, out of copyright

Saffron (Crocus Sativus) (coloured engraving)
CHT200063 Saffron (Crocus Sativus) (coloured engraving) by French School, (19th century); Bibliotheque des Arts Decoratifs, Paris, France; eArchives Charmet; French, out of copyright

Wild Mustard (Sinapis Arvensis) (coloured engraving)
CHT200062 Wild Mustard (Sinapis Arvensis) (coloured engraving) by French School, (19th century); Bibliotheque des Arts Decoratifs, Paris, France; eArchives Charmet; French, out of copyright

Garlic bulb, X-ray

EyeUbiquitous_20100224
Food, Herbs, Garlic, Three bulbs of garlic Allium sativum against a white background

EyeUbiquitous_20100225
Food, Herbs, Garlic, Three bulbs of garlic Allium sativum with cloves revealed against a white background

SK_0652
Capsicum annuum Plant Daytime Outdoor Growing Close-up View - Front view Orientation - Vertical orientation Two Editorial Creative Annual Fruiting season - Summer Edible Food

SK_0342
Foeniculum vulgare Fennel bulb / Florence fennel Green subject White b/g

SK_0583
Capsicum annuum Chilli Yellow subject Green b/g

SK_0576
Capsicum annuum Chilli White subject Blue b/g

SK_0337
Sinapis alba Mustard - Yellow mustard Green subject

SK_0328
Sinapis alba Mustard - Yellow mustard Green b/g

Nasturtium, Tropaeolum majus, A flowering stem with leaves and a backlit orange flower with red markings in a glass of water

Chilli pepper, Capsicum annuum
2296 Chilli pepper Capsicum annuum

PT_0135
Cinnamomum verum Cinnamon Brown subject Black b/g

PT_0289
Capsicum annuum Daytime Outdoor View - Front view Orientation - Horizontal orientation Many Editorial Spice Vegetable Colour Dry Food

PT_0288
Capsicum annuum Daytime Outdoor View - Front view Orientation - Vertical orientation Many Editorial Spice Vegetable Colour Dry Food

PT_0282
Capsicum annuum Daytime Outdoor View - Front view View - Aerial view Orientation - Horizontal orientation Many Editorial Annual Fruiting season - Summer Edible Fruit Herb Spice Vegetable Colour

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Flavouring is an art that brings life to our taste buds, transforming ordinary dishes into extraordinary culinary experiences. From the humble salt grains and ground peppercorn to the vibrant red chilli peppers and fragrant coriander, these ingredients hold the power to elevate any recipe. In Norwich, Norfolk, a group of girls can be seen diligently filling penny tins with mustard, showcasing the dedication behind creating flavorful condiments. An advertisement for Colmans Mustard catches our attention, promising a burst of flavor in every bite. As we explore further into the world of spices, we come across grated spices that release their aromatic essence when added to dishes. An assortment of spices tantalizes our senses with its vibrant colors and diverse flavors. In Dunhuang, Gansu, China's bustling markets offer a mesmerizing display of spices for sale – a testament to their significance in Asian cuisine. The SEM (Scanning Electron Microscope) takes us on an up-close journey through textures and structures unseen by the naked eye. Salt grains and peppercorns reveal intricate patterns under this powerful lens while green chilli peppers showcase their fiery nature. Amongst all these familiar flavors lies pandan or Pandanus amaryllifolius – an exotic ingredient known for its unique aroma reminiscent of freshly cut grass. Its distinct fragrance adds depth to desserts and drinks alike. Flavouring is not just about enhancing taste; it's about invoking memories and emotions tied to food. It connects us with cultures around the world as we savor different cuisines infused with local herbs and spices. So next time you sprinkle salt on your dish or add a pinch of spice from afar lands, remember that flavouring is more than just seasoning – it's an invitation to embark on a sensory adventure where each bite tells a story worth savoring.