Ingredient list

Bamboo is a fast-growing grass whose young shoots are a popular ingredient in Asian cuisine. Bamboo shoots are harvested shortly after sprouting, while they are still tender and delicate. They have a mild, slightly nutty flavour and a lightly crunchy texture. In the kitchen, they are most commonly added to stir-fries, soups, curries, fried rice dishes, and various Asian salads. They are available fresh, canned, or vacuum-packed. Canned shoots should be rinsed with water before use to remove the brine. Bamboo shoots are also an excellent source of dietary fibre and minerals.

Bamboo shoots jsou mladé, jedlé výhonky bambusových rostlin, sklízené krátce poté, co se objeví nad zemí. Mírná, lehce sladká chuť a příjemně křupavá textura charakterizují tuto surovinu. Základní ingredience asijské kuchyně se hojně využívá v čínské, thajské, japonské a vietnamské kuchyni. Přidávají se do polévek, smažených pokrmů, kari a salátů. Čerstvé výhonky je nutné před konzumací vařit, protože syrový bambus obsahuje přirozeně se vyskytující sloučeniny, které mohou být škodlivé. Nejčastěji jsou k dispozici v konzervách nebo vakuově balené, připravené k okamžitému použití. Nízký obsah kalorií a vysoký obsah vlákniny, draslíku a vitamínů skupiny B.

Banánový pudink je sladký dezert vyrobený z mléka, cukru, škrobu nebo pudinkového prášku s výraznou banánovou chutí. Krémová, hladká textura a jemně sladká chuť připomínají zralé banány. V kuchyni se používá jako samostatný dezert, náplň do dortů, závitků nebo vrstvených parfaitů. Skvěle funguje jako vrstva v trifle nebo jako základ pro ovocné poháry se šlehačkou. Může být připraven z instantního pudinkového prášku nebo vyroben od základu z čerstvých surovin. Oblíbený je zejména v dětském vaření díky své sladké, jemné chuti.

Banánový jogurt je mléčný výrobek, který se vyrábí fermentací mléka s přídavkem banánové příchuti, pyré nebo kousků ovoce. Krémová, sladká chuť se vyznačuje výraznou banánovou vůní. Nejčastěji se konzumuje jako samostatná svačina nebo snídaně, ale také se hodí jako základ pro ovocné smoothie, granola misky a dezerty. Lze ho použít i při pečení jako částečnou náhradu tuku nebo tekutiny v muffinech a rychlém pečivu. Obsahuje bílkoviny, vápník a probiotické kultury, které podporují zdraví střev. Dostupný je v plnotučné, polotučné a odtučněné variantě, stejně jako v texturách od nalévaného jogurtu po hustší řecké možnosti.

Bananas are a tropical fruit originating from Southeast Asia, now cultivated in warm regions across the globe. They are known for their sweet flavour and soft, creamy texture. In the kitchen, they can be used both raw and cooked, perfect for smoothies, fruit salads, desserts, pancakes, and baked goods. Overripe bananas are ideal for making banana bread or muffins. They are an excellent source of potassium, vitamin B6, and natural sugars that provide a quick energy boost. Unripe bananas contain resistant starch, which supports healthy digestion.

Barbecue sauce is a thick, aromatic sauce originating from the United States, traditionally used when grilling meat. Its flavour is typically sweet and tangy with a smoky undertone, the base usually consists of tomatoes, vinegar, brown sugar, mustard, and various spices. It is used as a marinade, a glaze during roasting, or as a dipping sauce for meat, chicken wings, ribs, and vegetables. There are many regional variations, from bold smoky Texan styles to sweeter Kansas City versions. It can be bought ready-made or prepared at home to personal taste.

Barberry (Berberis) is a shrub whose tart berries have been used in cooking and folk medicine for centuries. The dried fruits have a distinctly sour and slightly astringent flavour and are a typical ingredient in Persian and Middle Eastern cuisine. They are added to rice dishes such as Persian pilaf or zereshk polo, as well as to meat dishes, sauces, chutneys, and teas. Thanks to their berberine content, they have anti-inflammatory and antioxidant properties. Less common in European cooking, dried barberries and barberry syrup can be found in speciality stores. Fresh berries can also be processed into jams and preserves.

Barley flakes are flattened barley grains that have been steamed and rolled. They have a nutty flavour and a firmer texture than oat flakes. They are rich in soluble fibre, particularly beta-glucan, which helps lower cholesterol levels and stabilise blood sugar. They can be used in hot porridges, muesli, homemade granola, soups, as well as in bread and pasta. Compared to pearl barley, the flakes retain part of the bran layer and are therefore more nutritious. They are also a great addition to vegetarian and vegan dishes thanks to their satisfying effect and favourable nutritional profile.

Barley flour is made by milling whole barley grains. It has a characteristic light brown colour, a nutty aroma and a mildly earthy flavour. Compared to wheat flour, it is higher in dietary fibre and beta-glucans, and has a lower glycaemic index, making it a popular choice in health-conscious cooking. It works well in bread, flatbreads, biscuits, pancakes, and as a thickener for soups and sauces. Since it is relatively low in gluten, it is usually combined with wheat flour when baking to help the dough hold its structure. It also features in traditional cuisines worldwide, for example in Tibetan tsampa and in Japanese mugicha, a roasted barley tea.

Barley malt is produced through controlled germination and drying of barley grains, a process that activates enzymes which break down starch into sugars. It is the primary raw material in the production of beer, whisky, and other fermented beverages. In cooking, malt extract or malt flour is used as a natural sweetener in baked goods, gingerbread, bread, and biscuits, imparting a characteristic dark colour and a sweet, caramel-like flavour. Barley malt contains enzymes, B vitamins, and minerals. It is also added to some dairy products and cereals. In home brewing, it is an essential ingredient.

Basil is one of the most popular culinary herbs, originally native to tropical Asia and Africa. It is known for its distinctive, sweet, and slightly spicy aroma and flavour. The most common variety is sweet basil (Ocimum basilicum), widely used in Mediterranean cuisine. Fresh leaves are added to salads, sauces, soups, and pizza, though heat causes them to lose much of their fragrance, so it is best to add them just before serving. Dried basil works well in braised dishes and marinades. It is a key ingredient in Italian pesto. Basil contains essential oils, vitamin K, and antioxidants.

Basil pesto is an Italian sauce originating from Liguria, traditionally made from fresh basil, Parmesan cheese, pine nuts, garlic and olive oil. It has a bold herbal flavor and a vibrant green color. In the kitchen it is used as a pasta sauce, a spread on bread, a base for pizza or dressings. It is also added to soups, risotto and marinades. Available both fresh and in jarred form. Homemade versions tend to have a more pronounced flavor than commercially produced varieties. It pairs excellently with chicken, vegetables and cheeses.