Flavourings Collection (page 5)

White fish fillet topped with shredded ginger root in bamboo steamer, high angle view

Two whole bulbs of garlic

Allium sativum, above view wooden chopping board with chopped Garlic pile, crushed Garlic cloves and pureed Garlic with pestle

Allium sativum, garlic, fresh heads with soft, thick, white skin

Cuminum cyminum, black Cumin seeds spilling from small heaped ceramic bowl onto saucer

Capsicum annuum, Guindilla, dried Spanish Chilli Peppers on slate tile, close up

Red, green and yellow chilli peppers, close up

Citrus sp. Limes, whole and cut in half, and a cross-section view of Cucurbita moschata, Butternut Squash

Petroselinum crispum and rosmarinus, fresh sprigs of flat leaf Parsley and Rosemary, close up

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

Allium tuberosum, above view of two stalks of fresh green chinese chives, at right angles

Red and green chillies

A clear salt grinder with rock salt scattered in front of it

Block of palm sugar, some pieces broken off

Oil heating in metal frying pan on gas hob, elevated view

Capsicum annuum longum, Chillies, whole, dried red chillies, tilted angle

Pots of mustard, including Dijon, German, Sweet, American, Beaujolais and Bordeaux mustards

Cymbopogon citratus, Lemon Grass, six whole fresh stalks, gradually defocused

Capsicum annuum, red Thai Chilli Peppers, close up

Red chilli peppers and plum tomatoes

Mentha, fresh Mint sprig, close up

Allium sativum, Garlic, bunch of garlic bulbs, stalks tied together

Thin brown cinnamon sticks, tightly rolled from the dried inner bark of cinnamon tree shoots

Petroselinum crispum, roughly chopped Parsley leaves on wooden chopping board, close up

Bowl of crushed ginger

Selection of leaves and salad herbs, top from left to right, Lambs Lettuce (Corn Salad), Rocket (Aragula), Sorrel, Nasturtium, Nettle, Dandelion, bottom from left to right, Watercress, Purslane

Coriandrum sativum, Coriander sprig, close up

Juniperus communis, whole dried Juniper berries in glass jar, screw-top lid removed on the side

Anethum graveolens, Dill, seeds in glass bowl, spilling out onto flat surface

Clusters of fresh black, red and white currants, close up

Laurus nobilis, dried Bay leaves, close up

Pimenta dioica, whole dried Allspice berries and ground Allspice in small ceramic bowls, close up

A plate of Bruschetta, four different spreads / pastes consisting of tomato, olive, anchovy and liver
A plate of Bruschetta, four different spreads/pastes consisting of tomato, olive, anchovy and liver, garnished with a sprig of basil, view from above

Pestle and mortar, mixture of curry ingredients inside

Capers, berries, leaves, shoots and stalks pickled in vinegar, served in shallow glass dish, close up

Flesh of a garlic clove squeezing out of a silver garlic press, close up

Glycyrrhiza uralensis, finely powdered Liquorice in plastic bag, black Liquorice extract sweets shaped as discs and tubes, close up

Three gingerbread men with white icing

Zingiber officinale, Ginger root and finely diced ginger, close up

Making chicken stock, ladle pouring stock over pieces of vegetables, chicken in a colander, high angle view

Curcuma longa, two fresh Turmeric rhizomes on slate tile with metal grating knife, one whole and one peeled and partially sliced

Garlic crusher, crushed garlic and two whole garlic cloves, front view

Above side view of various herbs in terracotta pots, Bay, Parsley, Rosemary, Geranium, Santolina

Trug filled with fresh garden herbs, scissors with red plastic handle in front

Green chilli peppers roasting on hob flame being turned over with tongs, side view

A sprig of mint and a slice of lemon

Brassica sp. Mustard, seeds in wooden server

Pod and beans from Carob Tree

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"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.