Ingredient list

Abalone (genus Haliotis) is a large marine gastropod with a single, mother-of-pearl shell. The flesh is lean, firm, and mildly sweet. it is usually tenderised by pounding before cooking. Prized in Chinese, Japanese, Korean, and Californian cuisines, it is prepared grilled, sautéed in butter with garlic, braised in soy sauce, or served raw as sashimi. Sold chilled or frozen. a large share of the market now comes from aquaculture.

Absinthe is a strong herbal spirit with a green to yellow color, primarily flavored with anise, fennel, and wormwood. It typically contains sixty to seventy percent alcohol and is famously known as the green fairy. It has a bold, complex flavor with herbal, anise, and slightly bitter notes. Traditionally consumed through a ritual, cold water is slowly poured over a sugar cube placed on a special slotted spoon, causing the drink to cloud. In cooking, absinthe is used to flavor desserts, chocolate pralines, sorbets, and cocktails. Absinthe has a long history linked to the Parisian bohemian and artistic scene.

Acai powder is made by freeze-drying the fruits of the acai palm (Euterpe oleracea) from the Brazilian Amazon. This process preserves an exceptionally high content of antioxidants, particularly anthocyanins, along with vitamin E and healthy unsaturated fatty acids. The powder has a deep purple to reddish-brown colour and an intense, earthy flavour reminiscent of wild berries and dark chocolate. It can easily be added to smoothies, yoghurts, porridge or baked goods. Compared to frozen acai, the powder offers a much longer shelf life and simple portion control, typically just one to two teaspoons per day is sufficient.

Acidophilus milk is a fermented dairy product made by culturing cow's milk with the bacterium Lactobacillus acidophilus. It has a gently tangy flavour, a slightly thicker consistency than regular milk, and a fresh, clean aroma. Thanks to its probiotic content, it supports gut microbiome health and aids digestion. In the kitchen, it can be used in smoothies, salad dressings, meat marinades, or as a substitute for buttermilk in pancake and muffin recipes. It is also enjoyable as a refreshing drink on its own. Compared to yoghurt, it has a thinner consistency and milder acidity, making it a versatile ingredient for both cooking and everyday wellbeing.

Advocaat, also known as egg liqueur, is a traditional creamy spirit made from egg yolks, sugar, and alcohol, most commonly brandy, rum, or neutral spirit, sometimes with added vanilla or cream. The result is a thick, rich drink with a gentle sweetness and a golden-yellow colour. It is served neat as a digestif, added to coffee, or used in desserts and pastries. In the kitchen, it works well in cream fillings, tiramisu, ice cream, puddings, and sponge cakes. It is a favourite ingredient in festive Christmas baking. The best-known varieties worldwide include Dutch Advocaat and German Eierlikör.

Agar-agar is a natural gelling agent derived from red algae, most commonly from the genera Gelidium and Gracilaria. Unlike animal-based gelatine, it is entirely plant-derived, making it a popular choice in vegetarian and vegan cooking. It is available in powder, flake, and bar forms. When heated, it dissolves in boiling water and sets into a firm gel upon cooling, unlike gelatine, it remains stable even at room temperature. It is used to prepare desserts, panna cotta, fruit jellies, aspic, and as a stabiliser in confectionery. The resulting gel is clear and virtually flavourless and odourless.

Agave syrup (also known as agave nectar) is a natural sweetener derived from the pulp of agave plants, primarily the blue agave (Agave tequilana) grown in Mexico. It is an amber-coloured liquid with a consistency lighter than honey and a distinctly sweet flavour with a subtle caramel undertone. Agave syrup is approximately 1.5 times sweeter than sugar, so smaller quantities are needed. It has a lower glycaemic index than refined sugar, though it contains a high proportion of fructose. In the kitchen, it is great for sweetening drinks, smoothies, muesli, dressings, and baked goods, and works well as a vegan substitute for honey.

Agrimony is a perennial herb with small yellow flowers and a characteristically bitter-astringent flavour with a delicate fruity undertone. In the kitchen, it is used mainly to prepare herbal teas, where it is appreciated for its mildly tannic yet pleasant taste. It can also be added to herbal vinegars, liqueurs, or as an aromatic complement to soups and sauces. In folk medicine, it has traditionally been used to support digestion, soothe throat inflammation, and for its astringent properties. It is harvested in summer and dried for year-round use. It grows abundantly in meadows and forest edges throughout Europe.

Ajvar is a traditional Balkan condiment made primarily from roasted red peppers, often combined with eggplant, garlic, and chilli. It originates from Serbian and Macedonian cuisine and has become popular throughout Central and Southeast Europe. It has a rich, sweet, smoky flavor with a mild hint of spice. It is used as a spread on bread, a side dish for grilled meats, a base for sauces, or a dip for vegetables. Homemade preparation involves roasting the peppers, peeling off the skins, and blending with oil and seasoning. Ajvar is also available in jars in mild or hot varieties.

Alfalfa (Medicago sativa) is a plant from the legume family, widely cultivated as animal feed but increasingly used in human nutrition. In the kitchen, alfalfa sprouts are the most common form, rich in vitamins, minerals and fibre. They have a delicate, slightly nutty flavour and work well in salads, sandwiches, wraps or as a garnish. The seeds are easy to sprout at home. Alfalfa sprouts are a popular ingredient in healthy and vegetarian cooking thanks to their impressive nutritional profile.

Alfalfa sprouts are tender, delicate shoots of alfalfa (Medicago sativa), harvested just a few days after germination. They have a mild, slightly nutty flavor and a crisp texture that adds freshness to salads, sandwiches, and wraps. They are an excellent source of vitamins C, K, and B-complex, as well as minerals such as calcium, magnesium, and iron. Alfalfa sprouts should never be cooked, they are always added raw to finished dishes or used as a decorative garnish. They are easy to grow at home in a sprouting tray in just 4-6 days. Popular in vegetarian and vegan cuisine, they serve as a nutritious and light addition to a wide variety of meals.