Flavourings Collection

Grated spices. Ginger on a grater next to chopped red chilli, chopped chilli and whole ginger

Salvia officinalis, Common Sage plant

Assortment of spices, which are used as flavourings for food

Salt grain and peppercorn, SEM
Salt and peppercorn. Coloured scanning electron micrograph (SEM) of a salt grain (blue) and a peppercorn (brown). Salt (sodium chloride) is a crystalline compound

Japan - Spice Dealer
Spice Dealer, Japan. Date: circa 1920s

America. American Drink Glasses 1850
Prototype for the cocktail shaker, 2 glasses, that fit together, used to shake ice, flavourings and alcohol. The drink depicted is a mint julep with lemon peel, ice

Whole fresh lemon with knife on cutting board credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Elettaria cardamomum, Cardamon plant

Foeniculum vulgare, flowering Fennel plant

Mentha spicata, flowering Mint plant

Thymus serpyllum, Creeping Wild Thyme plant

Assortment of herbs used as flavourings for food

Fresh roots of Thai wild ginger (Grachai)

Borago officinalis or echium amoenum, Borage flowers, close up

Lemon on chopping board with knife and bunch of mixed garden herbs in blue jug against red background credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Bottles of maple syrup, corn syrup, molasses, golden syrup and black treacle

Spanish Pimenton spilling out of a can, a pile of Hungarian paprika and a fresh red pepper

Cinnamomum zeylanicum, Cinnamon, bark, sticks and powder

Curcuma longa, ground Turmeric in small ceramic bowl, ground spices in pestle and mortar, metal grater, fresh green and red Chilli Peppers in jar

Fresh Coriander sprigs in a mug, elevated view

Garlic cloves

Glass of iced water with fresh peppermint leaves, sprigs of fresh mint in glass jug, standing on muslin

Bouquet garni, including Sage, Thyme, Oregano and Rosemary

Three sun-dried tomatoes, close up

Capsicum annuum longum, Chillies, three red and orange fresh chilli peppers, gradually defocused

Glycyrrhiza uralensis, dried whole and sliced Liquorice roots, close up

Fresh rosemary sprigs being pressed into uncooked focaccia dough, high angle view

Artemisia dracunculus var. sativa, fresh French Tarragon sprigs in small bowl, bottle of oil in backgound

Cloves, close up

Citrus hystrix, Kaffir Lime, whole, fresh, dark green, double formed, glossy leaves on single petiole, shredded fresh leaves in small, wooden bowl, gradually defocused

Allium sativum, garlic bulb with one clove removed on the side, close up

Capsicum sp. roasted green and red Chillies on grill rack, view from above

Saffron strands and Mace or Nutmeg blades

Pickled preserved and crystallized ginger pieces, close up

Levisticum officinale, fresh Lovage sprigs, close up

Rosmarinus officinalis, thymus, origanum majorana, satureja, lauraceae, fresh Rosemary, Thyme, Marjoram, Savory and Bay leaves

Myristica fragrans, Mace blades covering Nutmeg kernals, ground Mace on wooden spoon, close up

Vanilla pod being added to milk in saucepan, view from above

Whole lemon, two onion wedges, and black peppercorns, close up

Coriandrum sativum, bunch of Coriander leaves, view from above

Fresh ginger rhizome, two green chilli peppers and soaked black beans, close up

Petroselinum crispum var Neapolitanum, Flat-leaf Parsley, leaves and stalks tied with string

Westland Chillies, Jalapeno Chilies, Fresno Chillies, Vine Tomatoes and Yellow Cherry Tomatoes

Curry leaves, mustard seeds and cinnamon stick with oil, frying in wok

Fresh Mint, Coriander, Basil, Parsley and Thyme leaves, and dried Saffron, Cinnamon, Lemongrass, Nutmeg and Star Anise

Cinnamon sticks, close up

Eutrema wasabi, fresh Wasabi root on metal grater with finely grated root in small ceramic dish, wasabi paste in small ceramic bowl with spoon

Capsicum annuum, selection of fresh Chilli Peppers

All Professionally Made to Order for Quick Shipping

"Exploring the World of Flavourings: From Grated Spices to Exotic Plants" Spice up your culinary adventures with a variety of flavourings. Starting with grated spices, these tiny powerhouses add depth and complexity to any dish. Whether it's the earthy aroma of Salvia officinalis from the Common Sage plant or an assortment of spices that tantalize your taste buds, there's something for everyone. Ever wondered what salt grains and peppercorns look like up close? Take a peek through a SEM (Scanning Electron Microscope) and be amazed by their intricate textures. And speaking of assortments, Japan is renowned for its spice dealers who curate unique blends that transport you to far-off lands with just one bite. Traveling across continents, we find ourselves in America during the 1850s. American drink glasses adorned tables as people savored beverages infused with delightful flavours. Imagine sipping on a refreshing concoction while admiring those vintage glasses. Back to nature, let's explore some plants that are not only visually stunning but also contribute incredible tastes. Picture yourself slicing into a whole fresh lemon on a cutting board - credit goes to Marie-Louise Avery from thePictureKitchen for capturing this vibrant moment. Elettaria cardamomum, commonly known as Cardamon plant, adds warmth and richness to both sweet and savory dishes. Foeniculum vulgare or flowering Fennel plant brings an aromatic licorice-like essence that elevates various cuisines. Mentha spicata or flowering Mint plant offers coolness and freshness perfect for cocktails or desserts. Lastly, Thymus serpyllum aka Creeping Wild Thyme plant introduces an earthy yet floral note reminiscent of Mediterranean flavors. These plants are just scratching the surface when it comes to exploring the vast world waiting to be discovered in our kitchens. So go ahead, unleash your inner chef, and embark on a culinary journey with these incredible flavourings.