Flavouring Collection (page 8)

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)

Berries of Common Juniper Juniperus communis used as flavour in gin, cooking; from Turkey
ROG-13344 Berries of Common Juniper - used as flavour in gin, cooking from Turkey. Juniperus communis Bob Gibbons Please note that prints are for personal display purposes only

Laos - Sacks of cardamom being weighed. A very superior French overseer takes down the details in a jotter

Khan El Khalili market, Cairo, Egypt, North Africa, Africa

Spices at the spice market in Aswan, Egypt, North Africa, Africa

Spice Market, Dubai, United Arab Emirates, Middle East

Balinese raw spices, Bali, Indonesia, Southeast Asia, Asia

Colourful red chillies on blue plates on a market stall in Kuching, Sarawak, Malaysian Borneo, Malaysia, Southeast Asia, Asia

Red chillies laid out to dry in the sun and lorries waiting to be loaded, Tonk district, Eastern Rajasthan, India, Asia

Different types of salt in a street market on the French Riviera, Provence, France, Europe

Juniper berries, these berries are used for making Gin
Ashley Cooper / SpecialistStock

Dill (Anethum graveolens)
Dill (Antheum gravelons) flowers. Dill is native to the Mediterranean and Southern Russia. It is used as a flavouring in food

Dried red chilli peppers (Capsicum frutescens). Widely used to add a spicy flavour to foods, the chilli pepper contains the chemical stimulant capsaicin and is a good source of vitamin c

Dried red chilli pepper (Capsicum frutescens). Widely used to add a spicy flavour to foods, the chilli pepper contains the chemical stimulant capsaicin and is a good source of vitamin c

Garlic and rosemary
Garlic cloves and rosemary. Cloves of garlic (Allium sativum) and a sprig of fresh rosemary (Rosmarinus officinalis) on a wooden surface

Table salt in a salt cellar. Commonly used to flavour, preserve and cure food, table salt is produced by the deposits from evaporated sea water and is typically referred to as just " salt"

Spice seller, market souq area, Aleppo (Haleb), Syria, Middle East

Salt and other food stuffs on sale in the Souq at Kassala, Sudan, Africa

Various grains, spices and food stuffs on sale in Atbara Souq, Sudan, Africa

Spices, Grand Bazaar, Istanbul, Turkey, Eurasia

Cinnamon sticks, St. Lucia, Windward Islands, West Indies, Caribbean, Central America

Cinnamon bark, island of Mahe, Seychelles, Indian Ocean, Africa

Spices for sale in the Old City, Essaouira, Morocco, North Africa, Africa

Sacks of spices, Ouarzazate market, Morocco, North Africa

Brightly dyed wool hanging from roof of a shop, Marrakech, Morrocco, North Africa, Africa

Chilli peppers drying next to Highway 1, Baja, Mexico, North America

Chilies for sale, Alor Island, Alor, Indonesia, Southeast Asia, Asia

Betel nut (arecanut) and cardamon, Kerala, India, Asia

Cinnamon sticks at the market, Fort de France, Martinique, Lesser Antilles, West Indies, Caribbean, Central America

Cinnamon sticks at the market, Fort de France, island of Martinique, Lesser Antilles, French West Indies, Caribbean, Central America

Spices for sale on market in the Rue Ste. Claire, Annecy, Haute Savoie, Rhone-Alpes, France, Europe

All Professionally Made to Order for Quick Shipping

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.