Ingredients from A to Z

Croutons are small cubes of bread toasted or fried in oil or butter until golden and crispy. They are most commonly made from white or wholegrain bread and seasoned with salt, garlic, herbs, or spices. Croutons are an essential addition to soups, particularly creamy ones, where they provide a satisfying crunch. They are also widely used in salads, most famously in the classic Caesar salad. Making croutons at home is simple and a great way to use up stale bread. Once prepared, they keep well in an airtight container at room temperature.

Crushed caraway is made by coarsely crushing the dried seeds of caraway (Carum carvi). The crushing process releases essential oils, giving the spice a more intense, warm, and slightly anise-like flavour compared to whole seeds. Caraway is a staple spice in Central European cuisine, used to season bread, rye loaves, sauerkraut, pork roasts, goulash, and potato dishes. It pairs excellently with cabbage, pork, cheese, and root vegetables. Crushed caraway releases more flavour than whole seeds, making it ideal for dry rubs and spice blends. It is also used in liqueurs such as kümmel. Store in a sealed container away from direct light.

Crushed garlic is made by pressing or grinding garlic cloves, which releases allicin, the compound responsible for its characteristic pungent aroma and flavour. Compared to whole or sliced cloves, crushed garlic has a significantly more intense taste. It is used as a base for sauces, marinades, soffritto, soups, dips, and dressings. It can be added to heated oil at the beginning of cooking or stirred into cold preparations such as hummus or aioli. It is a key ingredient in Mediterranean, Asian, and Central European cuisines. Garlic is naturally rich in antioxidants, vitamin C, and B vitamins.

Crushed ice is finely broken ice used primarily in the preparation of drinks and cocktails. Unlike ice cubes, it melts more quickly and chills beverages more evenly, creating a pleasant drinking experience. It is an essential component of classic cocktails such as mojito, mint julep, and margarita. It is also used to chill fresh seafood, fruit, or desserts. At home, crushed ice can be made in a blender or with a dedicated ice crusher. In sports medicine and first aid, it is commonly used to quickly cool strained or injured muscles. In the kitchen, it is an indispensable tool, especially during the summer months.

Crushed juniper berries are the dried berries of the common juniper (Juniperus communis) broken into smaller pieces or a coarse powder. They have a distinctive, resinous, slightly bitter, and citrusy flavour with a characteristic woody and forest-like aroma. Widely used in European cuisine, they are especially popular for marinating and flavouring game meat, pork, cabbage, and classic sauces such as svíčková. They are an essential component of spice blends for curing and pickling meats. Juniper berries are also a key botanical in gin production. The crushed form is best added directly to marinades, sauces, or braised alongside meat to fully release their aroma.

Csabai sausage is a traditional Hungarian sausage originating from the town of Békéscsaba. It is made from pork and lard seasoned with red paprika, garlic, caraway and salt. It is known for its spicy to hot flavour and distinctive red colour. It is sold fresh or dried, with the dried version having a firmer texture and more intense flavour. It is excellent served cold as part of a charcuterie board, but also works well in hot dishes such as goulash, stews or as a side to eggs. It is one of the best-known sausages of Central European cuisine.

Čubrica is an aromatic spice blend typical of Balkan cuisine, particularly in Bulgaria and Serbia. It is based on dried savory, complemented by paprika, salt and other spices. The flavour is herby and moderately spicy with a pronounced aroma. It is primarily used to season grilled meats, kebabs, legumes and vegetables. In Bulgaria, it is traditionally served as a table condiment alongside bread and vegetable dishes. Čubrica adds depth and a distinctly Balkan character to food, and can also be used as a substitute for individual spices in marinades and sauces.

Cucumber is a popular vegetable belonging to the gourd family, originally from South Asia. It contains over 95% water, making it very low in calories and highly refreshing. In the kitchen, it is most often used raw, in salads, as a snack, on open sandwiches, or as the base for cold soups. Pickled cucumber is an essential ingredient in many dishes, from tartar sauce to sandwiches and burgers. Its flavour is mild, fresh and slightly green. The skin can be slightly bitter, so some cooks prefer to peel it. Cucumber pairs beautifully with fresh herbs such as dill or mint.

Cukerin is a saccharin-based sweetener that has been used in Czech and Slovak households since the 20th century. It is most commonly available in the form of small tablets or drops. Cukerin contains no calories, making it popular among people monitoring their calorie intake or managing diabetes. It is approximately 300-500 times sweeter than regular sugar, so only a tiny amount is needed to achieve the desired sweetness. It is suitable for hot beverages such as coffee or tea, and for cold desserts. At higher temperatures the taste may turn slightly bitter, so it is not recommended for baking or cooking.

Cumin, also known as Indian cumin, is a spice made from the dried fruits of Cuminum cyminum. It has an intense, earthy, slightly sharp and warming flavour with a faintly smoky undertone. The spice is indispensable in the kitchens of the Middle East, India, North Africa and Latin America. It is used both whole and ground: whole seeds usually go into hot oil at the start of cooking, while the ground form is blended into spice mixes such as garam masala, ras el hanout or chilli. It seasons meat, pulses, rice dishes, sauces and soups. In Central Europe it is often confused with caraway, but the two plants are entirely different.

Curd cheese is a type of fresh cheese with a characteristic grainy, lumpy texture, known in Czech as hrudkovitý tvaroh. It is made from skimmed or full-fat cow's milk by curdling and draining the whey. Unlike smooth quark, its more pronounced texture makes it ideal for baked cakes, cheesecakes, casseroles and fillings. Thanks to its high protein content, it is also popular in sports nutrition. The flavour is mildly tangy and refreshing. It can be seasoned with herbs and used as a spread, or added to salads. It also works well in savoury dishes such as stuffed pancakes or cheese dumplings.

Cured ham is a refined meat product obtained by slowly drying and aging pork leg, typically with salt and spices. It belongs to the traditional delicacies of Mediterranean and Central European gastronomy. The most well-known varieties include Italian prosciutto crudo, Spanish jamón serrano, and regional dry-cured hams from mountain areas. It is served thinly sliced as part of antipasti, tapas, or charcuterie boards with cheeses and fruit, or wrapped around melon, figs, or asparagus. It has an intense, sweet-salty flavor and a delicate fatty texture. It can also be used in pasta dishes or to add depth to cooked meals.