Flavoring Collection (page 2)

CS_F603
Armoracia rusticana Horseradish Green subject

Chilli, Capsicum annuum Zimbabwe black
Chilli pepper, Capsicum annuum Zimbabwe black, purple flowers turning into a small black chilli and purple tinged leaves

Fennel, Bronze fennel, Foeniculum vulgare Purpureum
Bronze fennel, Foeniculum vulgare Purpureum, mustard yellow flower in soft focus and a red ladybird on the fine leaf

Bronze fennel, Foeniculum vulgare Purpureum, dead flowerheads bent over with the weight
851 Bronze fennel, Foeniculum vulgare Purpureum dead flowerheads bent over with the weight of snow and icicles

CS_C06-2466
Capsicum annuum Hungarian hot wax Chilli Red subject

CS_3052
Zingiber officinale Ginger Brown subject White b/g

CS_3051
Allium sativum Garlic White subject White b/g

CS_3045
Cinnamomum verum Cinnamon Brown subject White b/g

CS_3050
Capsicum annuum Chilli Red subject White b/g

CS_3049
Cinnamomum verum Cinnamon Brown subject White b/g

CS_3047
Cinnamomum verum Cinnamon Brown subject White b/g

CS_1651
Capsicum annuum Chilli pepper Red subject White b/g

CS_1265
Brassica nigra Mustard - Black mustard Yellow subject Green b/g

Alternative medicine Alternative therapy Alternative treatment
Ginger, Zingiber officinale, fresh piece of the root with cinnamon sticks, fennel flower, orange peel and liquorice leaves grouped together, surrounded by a warm red halo

Chilli, Capsicum annuum
Chilli pepper, Capsicum annuum

Chilli peppers, Capsicum annuum

AMF_0134
Capsicum annuum Daytime Outdoor still life View - Front view View - aerial view Orientation - Horizontal orientation three Creative Annual Fruiting season - Summer Fruiting season - Autumn Edible

Coriandrum sativum, Coriander plant growing in soil

Spice seller at a market. An old fashioned scale to weigh the spices. Collioure. Roussillon. France. Europe

Whole galangal

Thyme: Chopped fresh leaves

Ground saffron

Strips of cassia bark

Stems with leaves

Soy sauce in a white China bowl

Person mixing pesto in a pestle and mortar

Allium ascalonicum, red and brown shallots, lines of whole and halved Onions, above view

Bouquet Garni - with Thyme, Bay leaves and fresh parsley stalks

Two rows of sushi

Above view of soy sauce in circular white dish

Three Lumps of Brown Sugar

Two sprigs of fresh rosemary

Close-up of a white spoon in mint sauce

Whole red chilli peppers and fresh galangal

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

Levisticum officinale, bunch of leaves

Person mixing pesto in a pestle and mortar

A bouquet garni

Ground star anise

Bottle of grenadine with two-and-a-half pomegranates beside it

French Polynesia, Huahine. Vanilla is one of the islands main crops

Vanilla Orchid, (Vanilla sp. ), major international export, Maraonsetra, NE Madagascar
Vanilla Orchid, (Vanilla sp.), major international export, Maraonsetra, NE Madagascar

Thailand. Chili pepper decoration

TOBACCO FACTORY, c1880. Sprinkling the flavoring onto tobacco at a factory in the American South. Wood engraving, c1880

Harrisons flavoring extracts. Phila. Date c1868

Vanilla pod, SEM
Vanilla pod, coloured scanning electron micrograph (SEM). Section through a vanilla pod showing the seeds (orange) and parachyma tissue

Lemon, ginger and garlic

Person selling cinnamon stick at market
Indonesia, Sumatra, person selling cinnamon sticks made from the dried bark of the cinnamon tree (Cinnamomum zeylanicum) at the market

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Flavoring is an art that transcends borders and cultures, bringing a burst of taste to every dish. From the fiery red chilli peppers in CPD_FV39 to the picturesque landscapes of Italy's Tuscany, where cheese is lovingly seasoned with juniper needles and berries, flavoring takes us on a tantalizing journey. In Dunhuang, Gansu, China, spices for sale fill the air with their aromatic allure. The vibrant hues of chillies beckon adventurous souls seeking that perfect kick in their culinary creations. As we explore the markets further, our senses are overwhelmed by the fragrant display of vanilla pods and various grains from around the world. Traveling across continents brings us to Africa's São Tomé and Príncipe islands, where vanilla plants thrive under the warm sun. Here we witness nature's gift being transformed into a delicate essence that enhances desserts and beverages worldwide. Jerusalem's bustling market offers yet another glimpse into flavoring wonders. Spices line every corner as merchants proudly showcase their colorful array - cumin, turmeric, saffron - each promising to elevate any dish they touch. Nature never ceases to amaze as we stumble upon yellow flowered sweet bay leaves from Laurus nobilis and sprigs from the anchiote tree (Bixa orellana). These hidden gems add depth and complexity to recipes while reminding us of Mother Earth's bountiful offerings. Flavoring unites people through shared experiences at dining tables across nations. It sparks conversations about heritage recipes passed down through generations or innovative fusions that push boundaries. Whether it be adding heat with red chilli peppers or infusing sweetness with vanilla pods – flavoring has become an integral part of our global culinary tapestry.