Ingredient Collection (#72)

Adding eggs to flour in glass bowl (making buckwheat pancakes), close-up

Adding flour to melted butter and stirring with a wooden spoon until combined (making choux pastry), close-up

Shelled broad beans

Corallina salami with slices

Hand sprinkling chopped parsley over layer of garlic on butterflied leg of lamb, close-up

Black beans, half a green chilli pepper and two bay leaves

Ingredients for making a risotto, including risotto rice, stock, peas, carrots, leek, courgette, onion, parmesan cheese, garlic, butter, olive oil

Whole and sliced yellow Aji chili peppers

Mortar and pestle and collection of basil leaves

Assorted vegetables, fruit, nuts and pasta, arranged as a border

Whole and halved Luffa acutangula (Angled luffa)

Olives and sprigs of oregano

Two grey shallots

Mixing butter, egg, sugar and flour with electric hand mixer, close-up

Twisting and separating cut halves of avocado above chopping board

Grinding black peppercorn on top of chopped parsley, garlic and breadcrumbs in glass mixing bowl

Chinese cabbage, mustard greens, mange tout, bean sprouts, Chinese celery cabbage, Chinese white cabbage, and Chinese chives

Diced potatoes and tomatoes being added into pot, high angle view

Pouring white wine over French sea bass with lemon slices in cuts on side and butter

Raw Ostrich fan fillet

Metal scoop containing barley grain

Raw skinned hares leg

Oriental oyster mushrooms

Winter melon, Chinese water chestnuts, taro, bamboo shoots, hair seaweed, Ginkgo nuts, picked mustard green, baby corn, red-in-snow, and preserved Szechwan

Four anchovy fillets

Raw pigs ear

Pestle and mortar, containing vegetables, Thai basil and nuts, with sliced green papaya, limes and red onion nearby

Close-up of egg yolk and garlic in bowl with wire whisk and olive oil bottle (ingredients to make mayonnaise)

Two raw lambs kidneys

Hands scraping scales from red mullet using back of kitchen knife, close-up

Using hands to twist watercress stalks

Pair of pigs ears

Heap of black caviar

Pastry blender being used to mix pastry dough ingredients, close-up

Using kitchen knife to slice and chop tomatoes

Using cleaver to finely chop Chinese cabbage leaf for fried potstickers

Summer fruits including blackberries, blueberries and strawberries falling into a blender jug

Boy using hands to mix breadcrumbs and minced beef in glass mixing bowl, close-up

Various fresh and dried fruits, vegetables, herbs, spices and pulses, arranged as a frame

Whole Cedro citron with dried green leaf

Unwrapped oblong goats butter

Arrangement of mushroom and basil leaves

Green Chayote fruit

Bay leaves and black peppercorns

Girl breaking egg above glass mixing bowl

Chocolate sponge and sauce on silver spoon

Two sticks of black liquorice extract

Fresh honeycomb tripe

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"Exploring the Global Pantry: A Journey through Diverse Ingredients" Embark on a culinary adventure as we delve into the world of ingredients, discovering their origins and cultural significance. From the vibrant souks of Marrakech to the rich flavors of South Africa, let's explore some fascinating ingredients that add depth and flavor to our meals. Intriguingly shaped and packed with nutrients, artichokes take center stage in Mediterranean cuisine. These thistle-like vegetables are not only delicious but also offer numerous health benefits. Transporting ourselves to Marrakech's bustling spice markets, we encounter an array of aromatic spices that awaken our senses. The vibrant colors and intoxicating scents create a feast for both eyes and palate. Venturing further south, we discover biltong – a traditional South African delicacy made from dried and salted meat. Its unique taste is deeply rooted in local traditions and has become popular worldwide as a protein-packed snack. Coffee lovers rejoice. Coffea arabica beans bring us one step closer to that perfect cup of joe. Grown in regions like Ethiopia or Colombia, these beans undergo meticulous processing before gracing our morning routine with their invigorating aroma. Onward we go to explore cabbages' diverse forms - from familiar broccoli florets to mesmerizing cauliflower fractals. Brassica oleracea L. Var italica showcases nature's mathematical beauty while providing essential vitamins for our well-being. Red kidney beans join our journey next; these versatile legumes find their way into hearty stews or spicy chili recipes across continents. Packed with fiber and plant-based protein, they nourish both body and soul. Taking a moment for tranquility amidst this flavorful expedition, hearts ease (Viola tricolor) captivate us with their delicate blooms up close—a reminder of nature's intricate beauty surrounding us at every turn. Art meets food as Diego Velasquez invites us into "Christ in the house of Mary and Martha.