Flavouring Collection (#3)

Green cardamom (Elettaria cardamomum) fruit pods. The pods contain black seeds. Cardamom belongs to the ginger family of plants (Zingiberaceae)

Pot of mustard with comic verse on a Christmas card
Pot of mustard with comic verse on a Christmas and New Year card. Date: circa 1890s

Fletts Happy Families - Miss V. G. Sauce
Fletts Happy Families - Miss V.G. Sauce - Always Good To Meat. circa 1930s

Advertisement, Masons OK Sauce, with a new green cap. 1954

Turmeric powder, SEM
Turmeric powder, coloured scanning electron micrograph (SEM). Turmeric is a deep yellow spice made from the dried and ground rhizomes of turmeric (Curcuma longa)

Assortment of herbs used as flavourings for food

Organic serpent garlic plants (Allium sativum var. ophioscorodon Bzenc ). Gardener removing the curled tops from garlic plants

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

Fennel flowers. Fennel (Foeniculum vulgare) is a herb with a variety of industrial, medicinal and culinary uses. As a medicinal herb

Meadowsweet (Spirea ulmaria or Filipendula ulmaria) perennial herb native of Europe and Western Asia. Used as a strewing herb (a favourite of Elizabeth I of England)

Borago officinalis or echium amoenum, Borage flowers, close up

Fletts Happy Families - Mr V. G. Sauce
Fletts Happy Families - Mr V.G. Sauce - Gives A Kick. circa 1930s

Advertisement for Holbrooks Fruit Sauce
Back of an advertisement for Holbrooks Fruit Sauce, of two bottles side by side -- actually an opened out needle holder. The verse describes how a husband would not eat any meat until his wife bought

Petroselinum crispum, Curled Parsley plant growing in soil

Brandy, brandywine distilling. Historic engraving from Denmark. distilling wine, alcohol, caramel colouring, fermenting fruits, eaux-de-vie, fruit flavouring, snifter or tulip glass

Saffron or Crocus, from La Guirlande de Julie, c. 1642 (w / c on vellum)
XIR221343 Saffron or Crocus, from La Guirlande de Julie, c.1642 (w/c on vellum) by Robert, Nicolas (1614-85); Private Collection; French, out of copyright

Spices, cloves, star anise and cinnamon sticks with wooden spoon on rustic wood

Sticks of cinnamon credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Sticks of cinnamon in small white cup credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Close up of bunch of fresh thyme credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Brandy, brandywine distilling. Historic engraving from Denmark. distilling wine, alcohol, caramel colouring, fermenting fruits, eaux-de-vie, fruit flavouring, snifter or tulip glass

Three sun-dried tomatoes, close up

Two whole lemons and a halved lemon, with squeezed half resting on white china lemon juicer

Coriandrum sativum, bunch of Coriander leaves, view from above

Large selection of dried and ground spices and a bowl of chilli paste, view from above

Red wine pouring out of bottle onto raw red meat and vegetables in a casserole (beef daube)

Selection of condiments

Cardamom and nutmeg

France, Sel de Guerande, pile of sea salt and shovel leaning on wheelbarrow

Spices roasting in heavy-based frying pan, grains, peppercorns, chillies

Star anises

Various whole and cut citrus fruits, lemon, lime, orange and grapefruit

Pouring sauce over braised pork belly, onions and fresh herbs in a pan

Prawns in yellow marinade sauce, close up

Cinnamomum zeylanicum, Cinnamon, dried leaves, close up

Cinnamomum zeylanicum, Cinnamon, strips of rolled bark rolled one into another to form long, slender smooth quills

Citrus sp. Lime, green citrus fruit, halved, green soft focus background

Cracked coconut shell, crab tentacles on ice, plantains, butternut squash, limes, curry powder and ginger roots, view from above

Humulus lupulus, young Hop plants being guided through netting, side view

Anethum graveolens, sprig of fresh Dill

Using pestle and mortar to grind seeds, blurred motion

Chilli-basted corn on the cob, close-up

Selection of Chilli peppers, including Cayenne, Tabasco, Habanero, Serrano and Japapeno

Small and large bottles of of hot chilli sauce

Citrus sp. Lime, green citrus fruit, view from above, green soft focus background

Cinnamomum zeylanicum, cinnamon, ground bark in shallow ceramic dish, with spoon

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

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

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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.