Glossary of terms

Sacher Torte is a famous Viennese chocolate cake created in 1832 by sixteen-year-old apprentice confectioner Franz Sacher. The cake consists of a dense chocolate sponge layered with thin apricot jam and covered in smooth chocolate glaze. The original recipe remains a closely guarded secret of Hotel Sacher in Vienna. It is traditionally served with a dollop of unsweetened whipped cream.

Saffron is a spice obtained by hand-picking the stigmas of saffron crocus flowers. It is considered the most expensive spice in the world because only three threads can be harvested from each flower, and approximately 150,000 flowers are needed for one kilogram of saffron. Saffron has an intense golden-yellow color, distinctive aroma, and bittersweet taste. It is used in dishes such as paella, risotto alla milanese, and Persian rice dishes. It is grown primarily in Iran, Spain, and India.

Sake is a traditional Japanese alcoholic beverage made by fermenting rice. Although often called rice wine, its production process is closer to brewing. Sake is made from polished rice, water, yeast, and kōji mold. It can be served warm, at room temperature, or chilled, depending on the type and quality.

Salad dressing is a liquid or semi-liquid mixture used to flavour and complement salads, vegetable dishes, or grilled meats. The base usually consists of oil, vinegar, or lemon juice, often enhanced with herbs, spices, mustard, or honey. Popular varieties include classic vinaigrette, yoghurt dressing, cheese dressing, and many regional variations. A well-made dressing can elevate a simple salad into a satisfying meal. It is typically prepared just before serving or stored in the refrigerator.

Salak, also known as snake fruit, is a tropical fruit originating from Indonesia. It has a distinctive reddish-brown scaly skin resembling snake skin. Beneath the skin lies a light-colored flesh with a pronounced sweet-sour taste and crunchy texture. The fruit grows in clusters on a low palm tree.

Losos patří mezi nejoblíbenější jedlé ryby na světě, ceněný pro svou výraznou chuť a vysoký obsah omega-3 mastných kyselin. Maso lososa má charakteristickou růžovou až oranžovou barvu, která pochází z přírodního pigmentu astaxanthinu. Příprava lososa může probíhat různými způsoby, grilováním, pečením, uzením nebo podáváním syrového jako sashimi. Je bohatým zdrojem bílkovin, vitamínu D a zdravých tuků, což z něj činí základ zdravých diet po celém světě.

Salmorejo is a thick cold tomato soup from Cordoba, thickened with bread. Unlike gazpacho it is creamier and is served with egg and jamón ham.

Salsa is a traditional Mexican sauce or dip made from raw or cooked tomatoes, chili peppers, onion, cilantro, and lime. There are many varieties, from mild salsa roja to spicy salsa verde made with tomatillos. Salsa is an essential part of Mexican cuisine and is served with nachos, tacos, burritos, and other dishes.

Salt, or sodium chloride, is the most widely used seasoning in the world and an indispensable part of every kitchen. It serves not only for flavoring food but also for preserving, fermenting, and enhancing other tastes. There are many types of salt, from common table salt to sea salt, Himalayan, fleur de sel, smoked, and flavored varieties.

Samgyeopsal are thick slices of pork belly grilled at the table without marinade. They are served with lettuce leaves, garlic, dipping sauces and banchan sides.

Samosa is a popular Indian fried pastry in a triangular shape, stuffed with spiced potatoes, peas, meat or lentils.

A sandwich is a dish made of two slices of bread or roll filled with meat, cheese, vegetables, and condiments.