Flavouring Collection (page 7)

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

Coriander fruits, SEM
Coriander fruits. Coloured scanning electron micrograph (SEM) of coriander (Coriandrum sativum) fruit pods. The whole coriander plant is edible but the fruit is used as a culinary spice for curries

Black mustard seeds, SEM
Black mustard seeds. Coloured scanning electron micrograph (SEM) of black mustard seeds. These seeds come from the black mustard plant (Brassica nigra)

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

Olive oil and garlic. Bottles of olive oil next to bulbs of garlic, in a grove of olive trees (Olea europaea). Olive oil, used in cooking and to flavour salads, is high in mono-unsaturated fats

Fennel plant
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

Nutmeg seed kernels. This aromatic spice is the seed kernel of the nutmeg plant (Mystica fragrans). It is grated and used to flavour a variety of dishes

Nutmeg seed kernel. This aromatic spice is the seed kernel of the nutmeg plant (Mystica fragrans). It is grated and used to flavour a variety of dishes

Salt in a teaspoon

Pepper mill filled with peppercorns

Computer model of a molecule of vanillin
Vanillin. Computer model of a molecule of vanillin (formula: C8H8O3). The atoms are spherical and colour-coded: carbon (blue), hydrogen (white) and oxygen (red)

2-methylpropyl propanoate molecule
2-methylpropyl propanoate. Molecular model of 2-methylpropyl propanoate, or isobutyl propionate, an ester compound that smells like rum

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

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

Sage (Salvia officinalis)
Sage leaves (Salvia officinalis). This plant is used both in cooking and herbal medicine

Mint leaves (Mentha sp.). This herb is used both in cooking and herbal medicine

Foeniculum vulgare Purpureum
Bronze fennel stems (Foeniculum vulgare Purpureum ) on a wooden surface. This aromatic herb is used in herbal medicine in the treatment of indigestion, abdominal distension, stomach pains

Basil (Ocimum basilicum)
Basil leaves (Ocimum basilicum)

Chives (Allium schoenoprasum)
Chives flowers (Allium schoneoprasum). Photographed at the Dilston Physic Garden, Northumberlnd, UK

Coriander (Coriandrum sativum)
Coriander leaves (Coriandrum sativum)

Flowering thyme (Thymus sibthorpii)

Tarragon (Artemisia dracunculus)
Tarragon leaves (Artemisia dracunculus)

Platycodon grandiflorus
Balloon flowers (Platycodon grandiflorus). This flower is native to northeast Asia including China, East Siberia, Korea and Japan

Thyme (Thymus sp. )
Thyme flowers (Thymus sp.). This plant is used in herbal medicine in the treatment of respiratory infections. An essential oil obtained from the plant contains an antiseptic known as thymol

Cryptotaenia japonica Hassk flowers, SEM
Cryptotaenia japonica Hassk flowers. Coloured scanning electron micrograph (SEM) of the flowers of Japanese hornwort (Cryptotaenia japonica Hassk)

Garlic (Allium sativum)
Garlic plant stems (Allium sativum) curling. The tops of the plants should be removed when they start to curl to prevent them from flowering

Field garlic (Allium oleraceum) in flower

Octyl ethanoate, orange aroma, molecule
Octyl ethanoate. Molecular model of octyl ethanoate, or octyl acetate, an ester compound found in oranges, where it is responsible for some of their taste and smell

Methyl butanoate, apple aroma, molecule
Methyl butanoate, molecular model. This is an ester compound found in apples and other fruits, where it is responsible for some of their taste and smell

Chives, in flower (Allium schoenoprasum)
Chives in flower (Allium schoenoprasum). Photographed wild in Sweden

Salt grain, SEM
Salt grain, coloured scanning electron micrograph (SEM). A salt (sodium chloride) crystal is composed of a cubic lattice of sodium and chloride ions. Salt is commonly used as seasoning in cooking

Salt grains, SEM
Salt grains, coloured scanning electron micrograph (SEM). Each salt (sodium chloride) crystal is composed of a cubic lattice of sodium and chloride ions. Salt is commonly used as seasoning in cooking

Lemon grass leaves
Lemon grass (Cymbopogon citratus). This plant is used in oriental cooking for its lemon-like flavour, and in aromatherapy as an antiseptic oil to treat complaints such as athletes foot

Spearmint plants

Monosodium glutamate molecule
Monosodium glutamate. Computer model of a molecule of the food flavouring monosodium glutamate (C5.H8 N.O4.Na). The atoms (tubes) of the molecule are colour-coded: carbon (light blue)

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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.