Ingredient list

Almond slivers are thin slices of almonds with a slightly thicker structure than flakes, intended for sprinkling over or mixing into dishes. They are available raw or pre-toasted, and their delicate nutty flavour suits both sweet and savoury recipes. They make an excellent addition to muesli, granola, porridge, yoghurt, and cottage cheese. In baking they are used to top cakes, bundt cakes, and open sandwiches. When toasted in a dry pan or oven, they develop a more intense aroma and a pleasant crunch. They are a source of vitamin E, magnesium, healthy fats, and plant-based protein.

Almonds are popular nuts with a gently sweet flavour and crunchy texture, ranking among the most nutritious foods available. They are rich in healthy unsaturated fats, vitamin E, magnesium, and dietary fibre. In the kitchen their uses are extensive, eaten raw as a snack, roasted, chopped into doughs and fillings, or ground into almond flour. They are the foundation of marzipan and a traditional confectionery ingredient for macarons, almond cakes, and Italian amaretti biscuits. They pair wonderfully with chocolate, honey, fruit, and spices. Beyond baking and confectionery, they are also added to savoury dishes, rice, and salads.

Blanched almonds are almonds with the brown skin removed, giving them a pale white colour and a slightly milder flavour compared to unblanched ones. The skin is removed by briefly soaking the almonds in hot water, a process known as blanching. Blanched almonds are used wherever a light appearance or smoother texture is desired. They are a key ingredient in marzipan, almond paste, and ground almond preparations. They work well in desserts, cake fillings, macaron batters, and savoury dishes alike. They can be sliced into slivers or sticks, toasted, and used as a garnish.

Alphabet pasta consists of small pasta shapes in the form of letters of the alphabet, made from wheat flour and water or eggs. Primárně je určena pro vaření dětí, její hravý tvar podněcuje zájem dětí o jídlo a může také sloužit jako vzdělávací nástroj pro učení abecedy. Nejčastěji se přidává do polévek nebo se podává jako příloha s jednoduchými omáčkami. Má jemnou, neutrální chuť, která skvěle ladí s zeleninovými vývary a sýrovými omáčkami. Doba vaření je velmi krátká, obvykle 5 až 8 minut. Dostupná je v sušené formě v obchodech a snadno se skladuje.

Alpine herbal salt is a flavoured salt combining coarse sea or rock salt with a selected blend of Alpine herbs such as rosemary, thyme, marjoram or parsley. It originates from the tradition of Alpine cuisine, where herbs were gathered on mountain meadows. It works as a versatile seasoning for meat, vegetables, soups and sauces, and is particularly excellent as a finishing touch on grilled dishes. Thanks to the combination of salt and aromatic herbs, less is needed compared to regular salt. It can also be used as a decorative sprinkle on bread or butter. It is sold in various regional variations.

Amaranth is an ancient pseudocereal originating from Latin America, where it was cultivated by the Aztecs. The seeds are tiny, golden-yellow to brown, and are notable for their exceptional nutritional value, they are rich in protein, iron, calcium and fibre. Unlike wheat, it contains no gluten, making it suitable for people with coeliac disease. In the kitchen, it is cooked as a porridge or side dish, and added to muesli, soups or salads. Popped amaranth seeds are a popular snack or topping. The flavour is mildly nutty and earthy. It can also be ground into flour for gluten-free baking.

Amaranth flour is made by milling amaranth seeds and is a popular gluten-free alternative to wheat flour. It is notable for its high content of protein, fibre, iron and calcium, surpassing many common flours in nutritional value. It has a mildly nutty, slightly earthy flavour and a brownish colour. Due to the absence of gluten, it is combined with other gluten-free flours or binding agents when baking to help the dough hold its shape. It works wonderfully in biscuits, pancakes, thick soups or as a thickener. It is popular in gluten-free and health-conscious cooking.

Amaretto is an Italian liqueur with a distinctive almond flavour and aroma, although it is traditionally made from apricot kernels or bitter almonds. It originates from Saronno in Italy, where it has been produced since the 16th century. In the kitchen, it is added to desserts, creams, tiramisu, ice cream and baked goods, lending a delicate almond sweetness. It also pairs well with coffee drinks or cocktails. The alcohol content is typically around 21-28%. Due to its intense flavour, only a small amount is needed. Alcohol-free amaretto flavouring is also available for those who avoid alcohol.

Amazake is a traditional Japanese sweet beverage made by fermenting rice with koji mold (Aspergillus oryzae). The result is a thick, milky white liquid with a natural sweetness that comes not from added sugar, but from the breakdown of starches into simple sugars. The flavor is gently sweet with a subtle nutty undertone. In Japanese cuisine, it is used as an ingredient in soups, sauces, desserts, or as a base for smoothies and sweet drinks. Due to its low or zero alcohol content, it is suitable even for children. It contains amino acids, B vitamins, and enzymes that support digestion.

American baked potatoes are a popular side dish made from potatoes cut into wedges and roasted in the oven with oil and seasoning until golden and crispy. They feature a crunchy exterior and a soft, fluffy centre. Unlike French fries, they are baked rather than deep-fried, making them a lighter option. They are typically seasoned with paprika, garlic, oregano or rosemary. Served as a side dish with grilled meats, steaks, burgers, chicken strips or with various dipping sauces. They can also be prepared from par-boiled potatoes for quicker cooking.

Ammonium carbonate is a chemical compound used in food production as a leavening agent, particularly in baking. It was widely used before baking powder became common, and it is still found in traditional recipes for gingerbread, cookies, and biscuits. When heated, it decomposes into carbon dioxide, ammonia, and water vapor, causing the dough to rise. Its main drawback is a strong ammonia smell during baking, which disappears once the product is fully baked. It is available in pharmacies and specialty stores. In home cooking, it is used in small amounts and can replace or supplement conventional leavening agents.

Anchovies are small saltwater fish from the herring family, preserved by salting or packing in oil. Through the curing process they develop an intensely salty, rich umami flavour that sets them apart from other fish. They are a key ingredient in Mediterranean cuisine, used in Caesar dressing, on pizza, in tapenade and in Italian puttanesca sauce. Only a small amount is needed to add depth and fullness to a dish. They are also added to salad dressings, pastes and meat sauces. They pair exceptionally well with capers, olives, garlic and tomatoes.