Ingredients from A to Z

Cinnamon bark, also known as a cinnamon stick, is the dried inner bark of trees of the genus Cinnamomum. Unlike ground cinnamon, it releases its aroma gradually, making it particularly suitable for dishes with longer cooking times, mulled wine, teas, rice porridges, compotes, stewed fruit and marinades. Whole sticks are added to liquid during cooking and removed before serving. Ceylon bark is milder and less pungent than the harder cassia variety. Quality bark should have a cylindrical shape, fine texture and a sweetly spiced aroma. Stored properly in a dry, dark place, it retains its distinctive fragrance for a year or more.

Cinnamon sugar is a blend of fine sugar and ground cinnamon, one of the most popular sweet seasonings in baking and everyday cooking. It is used to sprinkle on toast, pancakes, waffles, doughnuts, cinnamon rolls and fruit desserts. It is also added to coffee, tea or warm milk. It is easy to make at home by combining sugar and ground cinnamon in a ratio of approximately 4 to 1. Ready-made blends are available in shops and are convenient for daily use. The combination of sweetness and warm cinnamon fragrance creates a pleasant, harmonious aroma that shines especially in autumn and winter cooking.

Cinzano is an Italian vermouth produced since 1757 in Piedmont. It is an aromatised wine flavoured with various herbs, spices, and botanical extracts according to a traditional recipe. It is produced in several varieties, such as Extra Dry, Bianco, and Rosso, differing in sweetness and flavour profile. In cocktail culture, it is an iconic brand most commonly used in classic drinks such as the Americano and Negroni. As an aperitif, it is served chilled over ice with a slice of citrus. It also works well in the kitchen for flavouring sauces and marinades.

Cinzano Bitter is an Italian liqueur from the amaro category, produced using a traditional recipe with herbal and botanical extracts that give it a characteristic bittersweet taste. It belongs to the family of Italian bitters, alongside drinks such as Campari and Aperol. It has a distinctive red-orange colour and a complex flavour profile with notes of citrus, bitter herbs, and spices. It is used as a base for cocktails, most commonly combined with vermouth and soda water (Americano) or in Spritz variations. It can also be served on its own as a digestif over ice.

Cinzano Rosso is an Italian sweet red vermouth, made from white wine enriched with herbs, spices and caramel, which gives it its characteristic dark colour. It has a gently sweet, herbal flavour with slightly bitter undertones. In the kitchen, it is used as an ingredient in marinades, sauces or braised dishes, where it deepens the flavour of meat. It is most commonly served as an aperitif over ice with a slice of orange, or as part of cocktails such as the classic Negroni. Alcohol content is around 15%.

Citric acid is an organic acid naturally found in citrus fruits, particularly lemons and limes. In the kitchen it is available as a white crystalline powder and is registered in the food industry as E330. It is used as an acidulant and preservative, it prevents the browning of fruit, regulates acidity when making jams and jellies, and extends the shelf life of finished dishes. It is an essential ingredient in the production of lemonades, sorbets and fruit syrups. In baking it helps activate baking soda. Thanks to its pleasant, fresh sour taste it is well suited for marinades, dressings and sauces. Unlike vinegar, it does not affect the aroma of the dish.

Citrus fruits are a group of tropical and subtropical fruits from the Rutaceae family, including lemons, oranges, grapefruits, tangerines, limes, clementines, and more. They are characterized by juicy flesh, a distinctively tart flavor, and aromatic peel rich in essential oils. They are an excellent source of vitamin C, flavonoids, and dietary fiber. Both the juice and the zest are widely used in cooking, in salads, sauces, marinades, desserts, baked goods, beverages, and cocktails. They are available year-round in stores. Their acidity helps balance sweet and fatty foods, making them an indispensable part of global cuisine from desserts to main courses.

The clouded funnel mushroom (Clitocybe nebularis) is a wild mushroom found in both deciduous and coniferous forests, typically appearing in late autumn. It features a characteristic grey-brown cap and firm, dense gills. In the kitchen it is used sautéed, fried or as part of mixed mushroom dishes and sauces. Its flavour is earthy with a slightly bitter edge, so it is best combined with other ingredients and always cooked thoroughly. Important note, this mushroom is edible only after sufficient cooking. eaten raw it can cause digestive upset in sensitive individuals. Correct identification is essential to avoid confusion with toxic species.

Med z jetelových květů patří mezi světlejší odrůdy medu, má jemnou, sladkou chuť a příjemnou květinovou vůni. Pochází z nektaru květů jetele a je velmi oblíbený, zejména v Severní Americe a Evropě. Ideálně se hodí na oslazení čaje, snídaní, jogurtů a pečiva. Jeho jemná chuť je vhodná pro děti a pro ty, kteří preferují méně intenzivní odrůdy medu. Krystalizuje poměrně rychle do hladké, krémové konzistence, ale lze ho snadno opět zkapalnit jemným teplem. Obsahuje přírodní cukry, enzymy a flavonoidy. Tento med patří mezi nejvíce konzumované typy medu na světě.

Cloves are an aromatic spice made from the dried flower buds of the tropical tree Syzygium aromaticum. They have a distinctive, sweet and spicy scent with an intense, slightly pungent flavour. In the kitchen, they are used in mulled wine, gingerbread, Christmas cookies, marinades, sauces, and savoury dishes such as stews and braised meats. They can be used whole or ground. Whole cloves are added to broths and compotes to add depth of flavour. They are also a component of spice blends such as garam masala. Thanks to their eugenol content, cloves also have antiseptic properties.

Coarse flour is a wheat flour with a coarser grind than plain (all-purpose) flour. Its rougher texture makes it suitable for different types of dough and batters. It is primarily used for making homemade pasta, gnocchi, certain types of dumplings and poured batters. It absorbs more water than fine flour, which should be taken into account when following a recipe. Coarse flour contains more fibre and nutrients than highly refined white flour, making it a slightly healthier choice. It is widely available in grocery stores and is a staple in many Central European kitchens.

Coarse salt has significantly larger crystals than regular table salt. It is obtained by evaporating seawater or by mining underground salt deposits. In the kitchen, it is mainly used for salting pasta water, pickling and preserving vegetables, smoking meats, and topping baked goods such as bread or pretzels. It is also a popular choice for salt grinders. Thanks to its larger crystals, it dissolves more slowly, allowing for more controlled seasoning. It is also favoured for rubbing onto meat before grilling or roasting, forming a flavourful crust on the surface.