Flavouring Collection (page 4)

Selection of condiments

Cardamom and nutmeg

France, Sel de Guerande, pile of sea salt and shovel leaning on wheelbarrow

Spices roasting in heavy-based frying pan, grains, peppercorns, chillies

Star anises

Various whole and cut citrus fruits, lemon, lime, orange and grapefruit

Pouring sauce over braised pork belly, onions and fresh herbs in a pan

Prawns in yellow marinade sauce, close up

Cinnamomum zeylanicum, Cinnamon, dried leaves, close up

Cinnamomum zeylanicum, Cinnamon, strips of rolled bark rolled one into another to form long, slender smooth quills

Citrus sp. Lime, green citrus fruit, halved, green soft focus background

Cracked coconut shell, crab tentacles on ice, plantains, butternut squash, limes, curry powder and ginger roots, view from above

Humulus lupulus, young Hop plants being guided through netting, side view

Anethum graveolens, sprig of fresh Dill

Using pestle and mortar to grind seeds, blurred motion

Chilli-basted corn on the cob, close-up

Selection of Chilli peppers, including Cayenne, Tabasco, Habanero, Serrano and Japapeno

Small and large bottles of of hot chilli sauce

Citrus sp. Lime, green citrus fruit, view from above, green soft focus background

Cinnamomum zeylanicum, cinnamon, ground bark in shallow ceramic dish, with spoon

Selection of leaves and salad herbs, top from left to right, Lambs Lettuce (Corn Salad), Rocket (Aragula), Sorrel, Nasturtium, Nettle, Dandelion, bottom from left to right, Watercress, Purslane

Trug filled with fresh garden herbs, scissors with red plastic handle in front

Fresh Lime leaves

Citrus x Limon, Lemon, whole lemon with a green background

Mixture of dry spices, partly ground, at bottom of mortar, pestle lying by side

Two Asparagus stalks, two cloves of Garlic and mint

Herbal liqueur production, 1880s C017 / 6900
Herbal liqueur production. 19th-century artwork of Chartreuse herbal liqueur being produced by the Carthusian monks of the Grande Chartreuse monastery, near Grenoble, France

Salt crystals and peppercorns

Spices C014 / 1148
Spices. Plate containing an assortment of spices used in cooking. Including: vanilla pods, star anise, nutmegs, cloves, cinnamon sticks, root ginger, cardamom pods, saffron, mace, and pimento

Thyme (Thymus vulgaris), artwork C016 / 3412
Thyme (Thymus vulgaris) in flower, artwork

Cumin seed, SEM
Cumin seed. Coloured scanning electron micrograph (SEM) of a cross-section through a seed from a cumin plant (Cuminum cyminum)

Clove flower petal, SEM
Clove flower petal. Coloured scanning electron micrograph (SEM) of a cross-section through a clove flower petal. Cloves are the aromatic dried flower buds of the tropical tree Eugenia caryophyllata

Dill seeds, SEM
Dill seeds. Coloured scanning electron micrograph (SEM) of two seeds from a dill plant (Anethum graveolens). The entire plant is very aromatic, with an aroma and taste similar to that of anise

Ground pepper, SEM
Ground black pepper. Coloured scanning electron micrograph (SEM) of ground pepper, made from the seeds (peppercorns) of the black pepper plant (Piper nigrum)

Brown mustard seeds, SEM
Brown mustard seeds, coloured scanning electron micrograph (SEM). Seeds from the brown mustard plant (Brassica juncea) are used as a spice either whole, powdered, or in oil form

Paprika, SEM
Paprika, coloured scanning electron micrograph (SEM). Paprika is a spice made from dried and ground red bell peppers (Capsicum annuum). It is used for seasoning and colouring in many cuisines

Birds eye chilli peppers (Capsicum frutescens)

Ginger, SEM
Ginger. Coloured scanning electron micrograph of an oil globule from a secretory cell on the rhizome of ginger (Zingiber officinale). Ginger is commonly used as a cooking spice throughout the world

Birds eye chilli, SEM
Birds eye chilli. Coloured scanning electron micrograph of the open fruit and seeds from a birds eye chilli pepper (Capsicum frutescens). Magnification: x8 when printed 10 centimetres wide

Cascabel chilli, fruit and seeds
Cascabel chilli. Fruit and seeds from the cascabel chilli, a cultivar of the domestic chilli plant (Capsicum annuum). The fruit measures 2-3 centimetres in diameter

Cascabel chilli seed, SEM
Cascabel chilli seed, coloured scanning electron micrograph (SEM). The cascabel chilli is a cultivar of the domestic chili plant (Capsicum annuum)

Fenugreek seed, SEM
Fenugreek seed, coloured scanning electron micrograph (SEM). Fenugreek (Trigonella foenum-graecum) is a species of legume

Cumin, SEM
Cumin. Coloured scanning electron micrograph (SEM) of a dried cumin (Cuminum cyminum) fruit pod. The fruit pods are sometimes referred to as seeds

Nutmeg, SEM
Nutmeg. Coloured scanning electron micrograph (SEM) of a transverse section through a nutmeg. Nutmeg is the seed of a large tropical tree, Myristica fragrans, and is a widely used spice

Green cardamom, SEM
Green cardamom. Coloured scanning electron micrograph of a green cardamom (Elettaria cardamomum) fruit pod. Cardamom belongs to the ginger family of plants (Zingiberaceae)

Natural sesame seed, SEM
Natural sesame seed. Coloured scanning electron micrograph (SEM) of the surface of a natural (unhulled) sesame seed. Sesame (Sesamum indicum) is grown primarily for the seeds it produces

Annatto seed, SEM
Annatto seed. Coloured scanning electron micrograph (SEM) of the seed of the tropical achiote tree (Bixa orellana). The outer covering of the seed produces the red food colouring known as annatto

Hulled sesame seed, SEM
Hulled sesame seed. Coloured scanning electron micrograph (SEM) of a sesame seed with its hull removed. Sesame (Sesamum indicum) is grown primarily for the seeds it produces

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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.