Flavouring Collection (page 5)

Annatto seed, SEM
Annatto seed. Coloured scanning electron micrograph (SEM) of the seed of the tropical achiote tree (Bixa orellana). The outer covering of the seed produces the red food colouring known as annatto

Hulled sesame seed, SEM
Hulled sesame seed. Coloured scanning electron micrograph (SEM) of a sesame seed with its hull removed. Sesame (Sesamum indicum) is grown primarily for the seeds it produces

Caraway fruit, SEM
Caraway fruit. Coloured scanning electron micrograph (SEM) of a cross section through a dried caraway (Carum carvi) fruit

Coriander fruit, SEM
Coriander fruit. Coloured scanning electron micrograph (SEM) of a coriander (Coriandrum sativum) fruit pod cut in half. The whole coriander plant edible but the dried fruit is used as a culinary

Celery fruit, SEM
Celery fruit. Coloured scanning electron micrograph (SEM) of the dried fruit, often referred to as seeds, of the celery plant (Apium graveolens)

Nigella seeds (Nigella sativa). Nigella seeds, also known as black onion seeds and black cumin, resemble those of onions but are actually a member of the buttercup family

Lemon grass, SEM
Lemon grass. Coloured scanning electron micrograph (SEM) of a transverse section of Thai lemon grass (Cymbopogon flexuosus)

Ajowan fruits. Ajowan, also known as ajwain, is the dried seed-like fruit from the Trachyspermum copticum plant. It is used as a culinary spice in some Indian dishes

Cloves, SEM
Cloves. Coloured scanning electron micrograph (SEM) of a pair of cloves. These are the dried flower buds from the tree Syzygium aromaticum

Allspice, SEM
Allspice, coloured scanning electron micrograph (SEM).Allspice is the dried unripe fruit of the Pimenta dioica plant. Its name is derived from the fact it was considered to resemble the flavour

Anise, SEM
Anise, coloured scanning electron micrograph (SEM). Anise, also known as aniseed, is the fruit of Pimpinella anisum which contains an essential oil with a very strong liquorice-like aroma

Ajowan fruit, SEM
Ajowan fruit. Coloured scanning electron micrograph (SEM) of dried fruit of Trachyspermum copticum. Ajowan, also known as ajwain, is a seed-like fruit used as a culinary spice in some Indian dishes

Cinnamon, SEM
Cinnamon. Coloured scanning electron micrograph (SEM) of the end of a cinnamon stick. This spice comes from the dried inner bark of the cinnamon tree (Cinnamomum zeylanicum)

Star anise, SEM
Star anise. Coloured scanning electron micrograph (SEM) of the centre of a dried star anise fruit. This spice is derived from the dried fruits of the Illicium verum tree

Spice seller at a market. Tandoori, 4 spices, 5 perfumes, saffron, ... Collioure. Roussillon. France. Europe

Harrisons flavoring extracts. Phila. Date c1868

Blackthorn (Prunus spinosa) berries, growing in hedgerow beside public footpath, with man picking for sloe gin, Draycott in the Clay, Staffordshire, England, october

Parmesan cheese and grater

Cinnamon. Bundle of cinamon sticks next to small metallic grater. The sticks are rolled up chunks of dried bark from the cinnamon tree (Cinnamomum zeylanicum)

Irish moss seaweed (Chondrus crispus). An extract from this seaweed is used in cooking as a thickener and stabiliser in milk products such as ice cream and processed foods

Lemon peel used as flavouring in cooking

Rock salt and spoon

Dill leaves (Anethum graveolens) on a wooden surface

Bay leaves (Laurus nobilis). These leaves are used in cooking as a flavouring

Rocket leaves (Eruca vesicaria). This leaf vegetable is rich in vitamin C and iron. It used in cooking as a flavouring

Seasoning. Chopped parsley and thyme mixed with sea salt

Salt in a wooden bowl. Serving spoons are in the bowl. Salt (sodium chloride) is an important part of the diet as it contains sodium, which is needed for muscle contraction

Assorted spices. From left to right: cinammon, salt, lemongrass, pepper, cumin, cloves

Lemongrass (Cymbopogon sp.). This perennial herb is found throughout Asia and the West Indies and is used as a flavouring in cooking

Sliced ginger root (Zingiber officinale). The root (actually the rhizome) of the ginger plant is used as a flavouring in cooking

Herbs in glasses. Clockwise from left: mint (Mentha sp.), bay leaves (Laurus nobilis) and rosemary (Rosemarinus officinalis)

Ginger root (Zingiber officinale). The root (actually the rhizome) of the ginger plant contains magnesium, zinc and the B vitamins, and is used as a flavouring in cooking

Salt crystals, SEM
Salt. Coloured scanning electron micrograph (SEM) of sodium chloride, or table salt, crystals. Salt is produced by allowing shallow areas of sea water to evaporate

Peppercorn, SEM
Peppercorn. Coloured scanning electron micrograph (SEM) of a peppercorn, the fruit of the pepper plant (Piper nigrum). Peppercorns have a hot aromatic flavour and are used to season food

Food seasoning crystals, SEM
Food seasoning crystals, coloured scanning electron micrograph (SEM). Magnification: x40 when printed 10cm high

Table salt crystals, SEM
Table salt crystals, coloured scanning electron micrograph (SEM). Table salt is crystalline sodium chloride, which forms regular cubic crystals. Magnification: x85 when printed 10cm high

Food seasoning crystals, SEM
Food seasoning crystals, coloured scanning electron micrograph (SEM). Magnification: x40 when printed 10cm high

Vanilla pods in and around a jar. These contain the seeds of the tropical orchid Aracus aromaticus that originates from Mexico. They are used for the extract vanillin to give vanilla flavour to foods

Herbs. Pots of culinary herbs, including (clockwise, starting from top left): basil, bay leaves, coriander, flat-leaf parsley, thyme, rosemary, curly-leaf parsley, dill and mint (centre)

Dill (Anethum graveolens). This herb is used in cooking, either dried or fresh as a flavouring

Shallots (Allium cepa Red Sun ) on a wooden surface

Sweet chestnuts (Castanea sativa) in their shells. Sweet chestnuts are a good source of starch and minerals, however their high tannic acid means they should not be eaten raw

Saffron infusion. Saffron threads are the stigmas (female reproductive structure) of the saffron crocus. It is used in cooking as a seasoning and food colouring agent

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

Black peppercorns in a pot

Salt and pepper. Salt crystals and black peppercorns on a spoon

Garlic cloves (Allium sativum) on a wooden surface. Garlic is widely used in cooking. Chopping or crushing garlic produces compounds that are believed to have health benefits

Parsley (Petroselinum crispum) is a popular herb that is used as a flavouring and garnish

For sale as Licensed Images

Choose your image, Select your licence and Download the media

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.