Flavouring Collection (page 9)

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

Ingredients for restaurant display, Dali, Yunnan, China, Asia

Adding spice to the barbeque, Kunming, Yunnan, China, Asia

Dried food and spice shop, Kowloon, Hong Kong, China

Peppers drying, Fung Lo village, China, Asia

Bags of spices for sale in the market, Stone Town, Zanzibar, Tanzania, East Africa, Africa

Dill (Anethum graveolens)
Dill flower buds ( Anethum graveolens ).Dill is used as a culinary herb, commonly toflavour fish dises. Photographed in Maryland, USA

Parsley (Petroselinum crispum). Small bunch tiedwith string

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

Dill seed (Anethum gravelens). As well as theirculinary use dill seeds are used as a digestiveaid

Dried rosemary
Chopped and dried rosemary leaves (Rosmarinusofficinalis). This aromatic herb has both culinaryand medicinal uses. It has anti-septic, anti-microbial and anti-spasmodic actions, amongstmany others

Cloves of garlic
Garlic cloves ( Allium sativum ) next to apestle and mortar

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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.