Flavouring Collection (page 6)

Sliced ginger root (Zingiber officinale). The root (actually the rhizome) of the ginger plant is used as a flavouring in cooking

Herbs in glasses. Clockwise from left: mint (Mentha sp.), bay leaves (Laurus nobilis) and rosemary (Rosemarinus officinalis)

Ginger root (Zingiber officinale). The root (actually the rhizome) of the ginger plant contains magnesium, zinc and the B vitamins, and is used as a flavouring in cooking

Salt crystals, SEM
Salt. Coloured scanning electron micrograph (SEM) of sodium chloride, or table salt, crystals. Salt is produced by allowing shallow areas of sea water to evaporate

Peppercorn, SEM
Peppercorn. Coloured scanning electron micrograph (SEM) of a peppercorn, the fruit of the pepper plant (Piper nigrum). Peppercorns have a hot aromatic flavour and are used to season food

Food seasoning crystals, SEM
Food seasoning crystals, coloured scanning electron micrograph (SEM). Magnification: x40 when printed 10cm high

Table salt crystals, SEM
Table salt crystals, coloured scanning electron micrograph (SEM). Table salt is crystalline sodium chloride, which forms regular cubic crystals. Magnification: x85 when printed 10cm high

Food seasoning crystals, SEM
Food seasoning crystals, coloured scanning electron micrograph (SEM). Magnification: x40 when printed 10cm high

Vanilla pods in and around a jar. These contain the seeds of the tropical orchid Aracus aromaticus that originates from Mexico. They are used for the extract vanillin to give vanilla flavour to foods

Herbs. Pots of culinary herbs, including (clockwise, starting from top left): basil, bay leaves, coriander, flat-leaf parsley, thyme, rosemary, curly-leaf parsley, dill and mint (centre)

Dill (Anethum graveolens). This herb is used in cooking, either dried or fresh as a flavouring

Shallots (Allium cepa Red Sun ) on a wooden surface

Sweet chestnuts (Castanea sativa) in their shells. Sweet chestnuts are a good source of starch and minerals, however their high tannic acid means they should not be eaten raw

Saffron infusion. Saffron threads are the stigmas (female reproductive structure) of the saffron crocus. It is used in cooking as a seasoning and food colouring agent

Garlic bulbs (Allium sativum). Garlic is used in cooking as a flavouring. It is also used for medicinal purposes

Black peppercorns in a pot

Salt and pepper. Salt crystals and black peppercorns on a spoon

Garlic cloves (Allium sativum) on a wooden surface. Garlic is widely used in cooking. Chopping or crushing garlic produces compounds that are believed to have health benefits

Parsley (Petroselinum crispum) is a popular herb that is used as a flavouring and garnish

Mint (Mentha sp. )
Mint (Mentha sp.) sprig with leaves

Bay leaves (Laurus nobilis). Bay leaves are used to add flavour to stews, sauces and meats

Limes and lemongrass. Limes (Citrus aurantifolia) are green citrus fruits that contain very high levels of vitamin C (ascorbic acid)

Thyme (Thymus sp.). This plant is a member of the mint (Lamiaceae) family and is native to europe, north Africa and Asia. It is used as a flavouring in cooking

Sage (Salvia sp.). This plant is a member of the mint (Lamiaceae) family and is used as a flavouring in cooking

Rosemary (Rosmarinus officinalis). This plant is a member of the mint (Lamiaceae) family and is native to southern Europe. Its leaves are used as a flavouring in cooking

Tarragon (Artemisia dracunculus). This plant is a member of the daisy (Asteraceae) family and is used as a flavouring in cooking

Dill (Anethum graveolens). This plant is part of the parsley (Apiaceae) family and is native to Europe. It is used as a flavouring in cooking

Fennel (Foeniculum vulgare). This plant is part of the parsley (Apiaceae) family and is native to India and Egypt. It tastes similar to aniseed and is used as a flavouring in cooking

Salt in a stack of bowls. Salt (sodium chloride) is an important part of the diet as it contains sodium, which is needed for muscle contraction, the transmission of nerve signals

Tomato with salt. Tomatoes (Lycopersicon esculentum) are a fruit, which have many uses in cooking. They are a good source of vitamins A and C

Culinary herbs

Fizzy soft drinks. Glasses of carbonated soft drinks containing flavourings, colourings and sugar. Unhealthy drinks high in sugar can contribute to tooth decay

Salt. Pile of table salt being poured from a salt- cellar. Table salt consists of crystals of sodium chloride. It is an essential part of the diet that is mainly obtained as part of a normal diet

Fresh garlic. Bulbs and cloves of garlic (Allium sativum). Fresh or green garlic has a milder flavour than dried garlic. Certain chemicals in garlic may reduce the risk of heart disease

Love in the mist flower (Nigella sp. )
Love in the mist flower (Nigella sp.). The seeds of the plant, known as black cumin, are used as a spice in cookery and also medicinally as a diuretic

Organic onion (Allium cepa White Prince ) in a vegetable garden. The yellow leaves indicate that the onion is ready for harvest

Organic onions (Allium cepa White Prince ) in a vegetable garden. Onions are used as ingredients in cooking and contain a variety of vitamins and minerals, including potassium

Salt pans. Piles of extracted salt next to salt pans. Salt pans are pools of sea water that are evaporated by the sun, leaving solid sodium chloride (salt)

Fish smoking in Kamchatka, 18th century artwork. Women are cleaning and preparing the fish (lower right), while the men are tending to the fire

Salt, conceptual image

Saffron flowers and bulb. The flowers (pink) have grown from the bulb (bottom). Also seen are the roots and the leaves (green). The part of the plant most commonly used is the stigmas (red)

Black mustard seed, SEM
Black mustard seed. Coloured scanning electron micrograph (SEM) of a black mustard seed. This seed comes from the black mustard plant (Brassica nigra)

Caraway fruits, SEM
Caraway fruits. Coloured scanning electron micrograph (SEM) of dried caraway (Carum carvi) fruits. Caraway has an aroma and taste similar to anise

Saffron, SEM
Saffron, coloured scanning electron micrograph (SEM). Saffron is a spice derived from the dried stigmas (orange) of the saffron crocus flower (Crocus sativus)

Nigella seeds, SEM
Nigella seeds, coloured scanning electron micrograph (SEM). Nigella seeds, also known as black onion seeds and black cumin, come from the Nigella sativa plant

Sesame seeds, SEM
Sesame seeds. Coloured scanning electron micrograph (SEM) of sesame seeds. Sesame (Sesamum indicum) is grown primarily for the seeds it produces

Vanilla pod, SEM
Vanilla pod, coloured scanning electron micrograph (SEM). Section through a vanilla pod showing the seeds (orange) and parachyma tissue

Stilton cheese, SEM
Stilton. Coloured scanning electron micrograph (SEM) of a blue vein in a piece of Stilton cheese. The colour and flavour of the cheese is produced by the fungus Penicillium roquefortii

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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.