#culinaryphotography — Public Fediverse posts on home.social

És a mai vacsi... nagyszerű, finom mint mindig!

Másolható hashtag-blokk Mastodonhoz:

#foodphotography #foodphoto #pasta #spaghetti #pastalovers #spaghettilovers

És a mai vacsi... nagyszerű, finom mint mindig!

Másolható hashtag-blokk Mastodonhoz:

#foodphotography #foodphoto #pasta #spaghetti #pastalovers #spaghettilovers

És a mai vacsi... nagyszerű, finom mint mindig!

Másolható hashtag-blokk Mastodonhoz:

#foodphotography #foodphoto #pasta #spaghetti #pastalovers #spaghettilovers

És a mai vacsi... nagyszerű, finom mint mindig!

Másolható hashtag-blokk Mastodonhoz:

#food #casualdining #everydayfood #foodinspiration #warmcolors #stilllifephotography

És a mai vacsi... nagyszerű, finom mint mindig!

Másolható hashtag-blokk Mastodonhoz:

#foodphotography #foodphoto #pasta #spaghetti #pastalovers #spaghettilovers

This is a #Macro #Photography image of dried 花椒or Huājiāo, or #Sichuan #Peppercorns. Native to the Sichuan region of #China, the #husk of the #berry has flavor akin to #citrus and #juniper and producing a #tingling sensation on the #tongue, making its #Chinese name “tongue-#numbing #spice.”
It is considered to be a flavor independent of the “five #flavor” model or sweet/sour/bitter/sweet/umami in some East #Asian #cooking.
Some #cultures acknowledge as many as 8 or 16 “flavors.”
#MacroPhotography, #SichuanPeppercorns, #Huājiāo, #Spices, #Spice, #CookingPhotography, #CulinaryPhotography, #ZanthoxylumBungeanum, #Photograph, #Photo
https://heronfox.pixels.com/featured/sichuan-peppercorns-macro-heron-and-fox.html

#macro #photography #sichuan #peppercorns #china #husk

This is a #Macro #Photography image of dried 花椒or Huājiāo, or #Sichuan #Peppercorns. Native to the Sichuan region of #China, the #husk of the #berry has flavor akin to #citrus and #juniper and producing a #tingling sensation on the #tongue, making its #Chinese name “tongue-#numbing #spice.”
It is considered to be a flavor independent of the “five #flavor” model or sweet/sour/bitter/sweet/umami in some East #Asian #cooking.
Some #cultures acknowledge as many as 8 or 16 “flavors.”
#MacroPhotography, #SichuanPeppercorns, #Huājiāo, #Spices, #Spice, #CookingPhotography, #CulinaryPhotography, #ZanthoxylumBungeanum, #Photograph, #Photo
https://heronfox.pixels.com/featured/sichuan-peppercorns-macro-heron-and-fox.html

#macro #photography #sichuan #peppercorns #china #husk

This is a #Macro #Photography image of dried 花椒or Huājiāo, or #Sichuan #Peppercorns. Native to the Sichuan region of #China, the #husk of the #berry has flavor akin to #citrus and #juniper and producing a #tingling sensation on the #tongue, making its #Chinese name “tongue-#numbing #spice.”
It is considered to be a flavor independent of the “five #flavor” model or sweet/sour/bitter/sweet/umami in some East #Asian #cooking.
Some #cultures acknowledge as many as 8 or 16 “flavors.”
#MacroPhotography, #SichuanPeppercorns, #Huājiāo, #Spices, #Spice, #CookingPhotography, #CulinaryPhotography, #ZanthoxylumBungeanum, #Photograph, #Photo
https://heronfox.pixels.com/featured/sichuan-peppercorns-macro-heron-and-fox.html

#photo #photograph #zanthoxylumbungeanum #culinaryphotography #cookingphotography #spices