Ingredients from A to Z

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.

Chinese sweet and sour sauce is one of the most iconic condiments in Asian cuisine. It combines the sweetness of sugar or pineapple with the tartness of vinegar and a subtle saltiness, creating a beautifully balanced flavour profile. It is most commonly made from sugar, rice or white vinegar, tomato paste, soy sauce, and starch. It is used as a stir-fry sauce, poured over fried dishes, or served as a dip with spring rolls, prawns, or poultry. It is a cornerstone of Chinese restaurant cooking and is popular worldwide.

Chipotle peppers are smoked and dried jalapeño chillies, a staple of Mexican and Tex-Mex cuisine. The smoking process gives them their characteristic smoky aroma and deep, complex flavour with mild to medium heat. They are sold whole and dried, ground, or pickled in adobo sauce. They are used to flavour sauces, marinades, soups, burgers and bean dishes. They add a distinctive smoky depth that is highly popular in Mexican and American cooking. They are indispensable in recipes such as chipotle mayo, smoky BBQ sauce or tortilla fillings.

Chives are one of the most popular culinary herbs, featuring thin, hollow, bright green stalks with a mild onion flavor. They belong to the allium family and are related to garlic scapes. They are used almost exclusively fresh, as heat significantly diminishes their aroma. They work wonderfully as a garnish and flavoring for soups, spreads, cheeses, eggs, dips, and salads. Simply chop finely and add just before serving. They are easy to grow even in a pot on a windowsill, providing fresh green stalks year-round. Chives contain vitamins A, C, and K as well as beneficial antioxidants.

Chocolate is a beloved treat and versatile kitchen ingredient made from cacao beans. It is divided into dark, milk and white varieties based on cocoa content. Dark chocolate contains at least 70% cocoa and has an intense, full-bodied flavour. milk chocolate is sweeter and creamier. white chocolate contains no cocoa solids, only cocoa butter. In the kitchen, chocolate is used for baking cakes, biscuits and brownies, and for making creams, ganache, pralines or as a coating. It is melted in a double boiler or microwave. It contains flavonoids with antioxidant properties, especially the dark variety.

Chocolate chips are small pieces or drops of chocolate that are added to batters, cookies, muffins, pancakes, and other sweet dishes. Available in dark, milk, and white chocolate varieties, their small size ensures they distribute evenly throughout the dough. During baking, they typically melt partially and form tempting chocolate pockets with a soft center texture. They are ideal wherever you want an intense chocolate experience without having to break or chop a chocolate bar. They are especially popular in recipes for classic American chocolate chip cookies.

Chocolate decorations is a general term for various decorative elements made from chocolate, used to adorn cakes, cupcakes, pralines, and other confectionery. They include figures, spirals, shards, lettering, and simple drops of tempered chocolate. They are made by hand or industrially from dark, milk, or white chocolate. Proper tempering is essential for a glossy finish and a delicate, crisp texture. These decorations give desserts a professional appearance and are popular with home bakers and professional pastry chefs alike.

A chocolate drink is a popular hot or cold beverage made from cocoa or chocolate powder mixed with milk or water. It is served as classic hot chocolate, an instant cocoa drink, or as a base for iced specialties. It is especially popular with children but enjoyed by adults as well. Beyond direct consumption, it is used in the kitchen as an ingredient in batters, creams, and sauces. Available in many varieties, milky, dark, with whipped cream, or spiced with cinnamon or chilli.

Čokoládová poleva je univerzální cukrářský produkt používaný k potahování a zdobení dortů, pečiva, pralinek a dalších pečených výrobků. Skládá se z čokolády, kakaového másla a cukru a je dostupná v různých typech, tmavá, mléčná a bílá. Snadno se rozpouští ve vodní lázni nebo mikrovlnné troubě a ztuhne do hladkého, lesklého nebo matného povrchu v závislosti na složení. Využívá se také k namáčení ovoce, vytváření čokoládových dekorací nebo potahování cukrovinek. Pracovní teplota je klíčová, přehřátí může vést k zrnitější textuře nebo ztrátě lesku.