Tiny sources of big tastes: the flavours of herbs and spices are often plants defences.

πŸ§ͺπŸ”¬πŸ“šReading in bed and this is a brilliant article! πŸ§ͺπŸ”¬πŸ“š

β—‡Did you know: The microscopic parts that give herbs & spices their flavours are often the plants defences.
Antonie van Leeuwenhoek (1632-1723) soaked a peppercorn in water and put it under the microscope, he imagined that its taste came from tiny spikes or darts however, what he saw was tiny ridged spheres and tiny moving organisms, the first bacteria ever observed- he had glimpsed into the world of microbiology.

Martin Oeggerli (photographer/scientist)  now explores this microbiological world in greater detail using a scanning electron microscope and enhancing the plants parts with colour- the results are stunning!!

➑️Check out the story here:

➑️And his collection of photos here:



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