Ingredient list

Chilli garlic seasoning is an aromatic spice blend that combines the heat of chilli peppers with the bold flavour and aroma of garlic. This combination is a favourite in many world cuisines and adds a spicy, fragrant character to a wide range of dishes. It works especially well with meat such as chicken, pork or lamb, but is equally at home with vegetables, sauces and marinades. The seasoning can be added directly during cooking or used as a dry rub before grilling. The level of heat varies depending on the ratio of chilli used in the particular blend.

Chilli oil is a spicy infused oil made by steeping chilli peppers in vegetable oil, most commonly sesame, sunflower or rapeseed oil. The result is a vibrantly coloured, fiery condiment with an intense aroma. It is widely used in Asian cuisines, particularly Chinese, Korean and Thai cooking, both as a seasoning and a drizzle. It can be added to soups, noodles, sauces, dips, pizza or pasta. Just a few drops are enough to bring bold heat to any dish. It is available ready-made or can easily be prepared at home.

Chilli paste is a thick, flavourful condiment made from ground or blended chilli peppers, often combined with garlic, oil, salt and other spices. The best-known varieties include Korean gochujang, North African harissa and Chinese doubanjiang. It is used as the base for sauces, an ingredient in soups, marinades and stir-fries, or as a spicy spread. Its thick consistency makes it easy to portion out, and it adds intense heat and depth of flavour. Once opened, it should be stored in the fridge, where it keeps for a long time. It is a staple ingredient in many Asian and Mediterranean cuisines.

Chilli pepper is a small, hot pepper belonging to the genus Capsicum, cultivated for its characteristic pungency caused by the compound capsaicin. In the kitchen, it is used both as a spice and as a standalone ingredient, added to sauces, marinades, soups, salads, or preserved in vinegar or oil. The heat level varies greatly depending on the variety. well-known types include jalapeño, habanero, and chilli de árbol. Chilli peppers are also a valuable source of vitamin C, vitamin A, and antioxidants. They are consumed fresh, dried, pickled, or ground. Their versatility makes them one of the most widely used spices in cuisines around the world.

Chilli peppers are the fruits of plants belonging to the genus Capsicum, originally cultivated in Latin America and now grown worldwide. Their heat is caused by a compound called capsaicin, which is measured on the Scoville scale. There are hundreds of varieties with varying heat levels, from mild jalapeños and medium-hot serranos to extremely fiery habaneros and carolina reapers. They are used fresh, dried, ground or pickled. In the kitchen, they are added to sauces, soups, marinades, pastes and spice blends across the globe. They are also rich in vitamin C and antioxidants.

Chilli sauce is a spicy condiment made from chilli peppers, vinegar, sugar, garlic and salt. It comes in countless varieties, ranging from sweet and tangy Thai sauces and Mexican salsas to fiery habanero blends. The best-known examples include Sriracha and Tabasco. It is used as a dip, stirred into marinades, soups and sauces, or simply drizzled over finished dishes. Thanks to its high acidity and preservatives, it has a long shelf life. The heat level varies considerably depending on the type of peppers used and the manufacturer's recipe.

Chimichurri is a traditional Argentine and Uruguayan sauce or marinade made from fresh parsley, garlic, oregano, olive oil, vinegar and chilli. Its flavour is fresh and herbaceous, with a slight tang and gentle heat. It is most commonly served alongside grilled meat, particularly beef steak, but also pairs well with chicken, fish or vegetables. There are two main versions, green (chimichurri verde) and red (chimichurri rojo), the latter containing paprika or tomatoes. The sauce can be used as a dip, a dressing or a marinade before cooking.

Čínské zelí je listová zelenina pocházející z východní Asie, kde se pěstuje již tisíce let. Charakterizuje se podlouhlými, světle zelenými listy s křupavými bílými stonky a jemnou, mírně sladkou chutí. Tento druh zeleniny je velmi univerzální v kuchyni, lze ho konzumovat syrový jako základ pro saláty, ale také se skvěle hodí do vařených pokrmů. Běžně se používá v polévkách, smažených jídlech, dušených pokrmech a jako náplň do jarních závitků. Je také základní surovinou v tradičním korejském kimchi. Díky vysokému obsahu vody má nízký obsah kalorií a je bohaté na vitamíny C a K, stejně jako na vlákninu.

Chinese chilli sauce is a spicy condiment essential to Asian, particularly Chinese, cooking. It is most commonly made from chilli peppers, garlic, salt, vinegar, and various other spices. There is a wide variety of types, ranging from mildly hot to extremely spicy. It is used in stir-fry dishes, soups, marinades, sauces, and as a table condiment. Well-known examples include doubanjiang, chilli bean paste, and various chilli oil variants. It adds intense heat and depth of flavour to dishes and combines easily with other Asian sauces and seasonings.

Chinese mushrooms is a collective term for various mushroom varieties typically used in Asian cuisine, most commonly shiitake, wood ear, enoki or nameko. They are sold fresh and dried, dried mushrooms have a more intense aroma and need to be soaked in warm water before use. They have an earthy, umami flavour and a meaty texture, making them well suited for vegetarian dishes as well. They are added to soups (such as dashi broth or ramen), wok dishes, rice meals, sauces or filled dumplings. Shiitake is among the most popular and well-studied varieties, it contains beta-glucans known to support the immune system.

Chinese noodles are a staple ingredient in Asian cuisine, made from wheat, rice or buckwheat flour, or from starch. They come in many shapes and thicknesses, from thin glass noodles to thick udon noodles. They are sold fresh, dried and pre-cooked. They form the base of iconic dishes such as ramen, chow mein, pad thai and pho. Preparation is quick, simply boil briefly in water or add directly to broth. They are suitable for soups, stir-fries, salads and as a side dish. Their flavour is neutral, making them excellent at absorbing the taste of sauces and spices. They are a good source of carbohydrates and energy.

Chinese soy sauce is a traditional fermented condiment made from soybeans, wheat, water, and salt. It is a fundamental ingredient of Chinese cuisine and an essential component of Asian cooking in general. It has a pronounced salty, umami-rich flavour and a dark brown colour. It is used for marinating meat, as a base for sauces, in soups and stir-fries, or directly as a dipping sauce. It comes in light and dark varieties, light soy sauce is saltier and ideal for seasoning, while dark soy sauce is thicker, less salty, and adds colour to dishes. It is indispensable in any Asian pantry.