Ingredient list

Broccoli is a green cruciferous vegetable from the Brassicaceae family, closely related to cauliflower and cabbage. It originates from the Mediterranean region and is today one of the most popular and nutritious vegetables in the world. It is rich in vitamin C, vitamin K, folate, and antioxidants. In the kitchen, broccoli is highly versatile, it can be boiled, steamed, roasted, or used in soups and salads. Steaming or brief blanching best preserves its nutrients. The flavour is mildly bitter and fresh, with a slightly nutty note after cooking.

Brown lentils are the most widely consumed variety of lentil in the world and a staple in many cuisines. They have an earthy, mildly nutty flavour and hold their shape well after cooking, making them ideal for soups, stews, salads and fillings. They do not require pre-soaking and cook in approximately 20-30 minutes. They are an excellent source of plant-based protein, fibre, iron and folate. In the kitchen, they work wonderfully as a side dish, a base for vegetarian patties or as part of Middle Eastern and Mediterranean recipes.

Brown rice, also known as natural rice, is a whole grain form of rice in which the outer bran layer and germ are preserved. Compared to white rice, it contains significantly more fiber, B vitamins, magnesium and antioxidants. It has a characteristic nutty flavor and a firmer texture, and takes longer to cook than white rice. It is used as a side dish with meat and vegetables, in rice salads, soups or baked dishes. It is a popular choice in healthy eating due to its lower glycemic index, which contributes to a longer feeling of fullness. It is also well suited to vegetarian and vegan cooking.

Brown sugar is a partially refined sugar that retains some molasses, giving it its characteristic brown colour and a rich, caramel-toffee flavour. It is produced from sugarcane or sugar beet. It works wonderfully wherever a deeper sweetness is desired, in gingerbread, cakes, marinades, sauces, granola or warm beverages. In baking, it adds moisture and a darker colour to the final product. It comes in different varieties depending on molasses content: light and dark brown sugar. It can easily replace white sugar in most recipes.

Brussels sprouts are a vegetable from the brassica family, forming small, densely packed green heads resembling miniature cabbages. They grow in spirals along a tall stalk and are harvested in autumn and winter. They have a distinctly cabbage-like, slightly bitter flavour that mellows with cooking. They are well suited to boiling, braising, pan-frying, roasting in the oven, and blanching. Roasted in the oven with olive oil and garlic, they develop a delicious caramelised flavour. They are an excellent source of vitamins C and K, fibre, and folate. Popular as a side dish for meat dishes, in soups, or in baked gratins.

Bryndza is a soft, salted sheep's milk cheese characteristic of Slovak and Carpathian cuisine. It has a creamy to crumbly texture with a distinctly salty and mildly pungent flavour and a characteristic aroma. The most famous dish featuring it is bryndzové halušky, Slovak potato dumplings with bryndza and bacon, considered the national dish of Slovakia. It is also used as a spread, a filling for pastries, or an ingredient in sauces and soups. Bryndza holds a protected geographical indication and is a traditional product of Slovakia and Poland. It is rich in protein, calcium, and live bacterial cultures.

Buckwheat (Fagopyrum esculentum) is a pseudocereal that, despite its name, is not related to wheat or any other grass grain. It originates from Southeast Asia and is naturally gluten-free. Buckwheat groats have a mild, nutty flavor and are suitable for making porridges, salads, side dishes, and soups. It is also used in flour form to make pancakes, crackers, and noodles. It is an excellent source of plant-based protein, fiber, magnesium, and antioxidants, particularly rutin. Buckwheat is a beloved ingredient in traditional Central and Eastern European cooking, as well as in Japanese cuisine, where it is used to make soba noodles.

Hrášková mouka se mletí z pohankových zrn a je přirozeně bezlepková. Má charakteristickou tmavou barvu, intenzivní oříškovou chuť a mírně zemitou vůni. Nejčastěji se používá na přípravu palačinek, galet (francouzské pohankové palačinky), nudlí, chleba a krekru. Dobře se kombinuje s jinými moukami, jako je pšeničná nebo rýžová, aby vyvážila chuť a texturu. V japonské kuchyni se používá na výrobu známých soba nudlí. Díky obsahu rutinu, vlákniny a bílkovin je považována za výživnější alternativu k obyčejné bílé mouce.

Kaše z pohanky je jednoduché a výživné jídlo připravené z pohankových krup nebo celých zrn vařených ve vodě nebo mléce. Má mírně ořechovou, lehce zemitou chuť a krémovou konzistenci. Je přirozeně bezlepková a bohatá na rostlinné bílkoviny, vlákninu, hořčík a antioxidanty. Podává se jako vydatná snídaně s ovocem a medem, nebo jako příloha k masovým či zeleninovým pokrmům. V tradiční středoevropské a východoevropské kuchyni je oblíbeným zimním comfort food. Příprava je rychlá a jednoduchá, přičemž výsledná chuť závisí na poměru vody k pohankovým krupám.

Bulgur is a pre-cooked and dried cracked wheat, widely used in the cuisines of the Middle East, Mediterranean, and Central Asia. Thanks to pre-cooking, it is quick to prepare, simply pour boiling water over it and let it absorb. It has a nutty flavour and a pleasantly chewy texture. The most famous dish using it is Lebanese tabbouleh salad. it is also used in soups, pilafs, stuffed vegetables, and as a side dish. Bulgur is an excellent source of fibre, complex carbohydrates, protein, and minerals such as manganese and magnesium. It is easily digestible and has a lower glycaemic index than white rice.

Bull testicles are an unconventional ingredient of animal origin, classified as offal. The reproductive glands of a bull are used in cooking mainly in countries with a strong tradition of offal preparation, such as Spain, Mexico, and Argentina. With a tender, creamy texture and a mildly neutral flavour, they absorb spices and sauces well. Most commonly, they are fried, grilled, or braised, and it is recommended to thoroughly clean and blanch them before cooking. In Mexican cuisine, they serve as a popular filling for tacos, accompanied by onion, coriander, and lime juice.

Burbot is a freshwater fish of the cod family, inhabiting cold and clean rivers and lakes across central and northern Europe as well as North America. It is prized for its light, tender and firm flesh with a very low fat content and excellent nutritional value. In the kitchen, burbot is especially valued for its liver, considered a delicacy comparable to cod liver. Its meat is suitable for boiling, baking and frying, and pairs beautifully with delicate aromatics such as lemon, fresh herbs or cream. It is a rich source of protein and vitamin D. Among freshwater fish, burbot is relatively rare but highly regarded by culinary enthusiasts.