Ingredient list

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.

Kumin, známý také jako indický kumin, je koření získávané ze sušených plodů rostliny Cuminum cyminum. Má intenzivní, zemitou, mírně ostrou a hřejivou chuť s lehkým kouřovým podtónem. Toto koření je nezbytné v kuchyních Blízkého východu, Indie, Severní Afriky a Latinské Ameriky. Používá se jak celé, tak mleté, celé semena se obvykle přidávají do horkého oleje na začátku vaření, zatímco mletý kumin se míchá do kořenících směsí jako garam masala, ras el hanout nebo chilli. Obohacuje chuť masa, luštěnin, rýžových pokrmů, omáček a polévek. Často je zaměňován s kmínem ve střední Evropě, ale obě rostliny jsou zcela odlišné.

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.

Cured meat is a general term for meat products that have been preserved or flavoured through smoking, salting, curing or a combination of these methods. This category includes hams, salamis, sausages, frankfurters, bacon, brawn and many other products. Cured meats have a distinctive, salty and often smoky flavour, and are a popular component of cold platters, sandwiches, pizza, pasta and soups. They have a long culinary tradition across Central Europe and are a staple of both everyday and festive cooking. Their shelf life is significantly longer than that of fresh meat.

Curing salt is a mixture of table salt and sodium nitrite (or sodium nitrate) used for curing and preserving meat. Sodium nitrite inhibits the growth of bacteria, particularly Clostridium botulinum, and also gives cured meats and sausages their characteristic pink-red colour. It is widely used in home production of ham, salami, sausages and pâtés. It must be measured precisely according to the recipe, as excessive amounts of nitrites are harmful to health. It is usually sold as a slightly tinted salt to distinguish it from regular table salt. When using curing salt, always follow the recommended quantities and the manufacturer'so safety instructions.

Curly lettuce is a leafy vegetable with characteristically wavy, light green leaves and a delicate, mildly bitter flavour. It belongs to the same family as iceberg or butter lettuce but has a more pronounced texture. In the kitchen it is most often used fresh, as a base for green salads, in sandwiches or as a decorative lining when plating dishes. Its leaves are firmer than those of other lettuce varieties, so they stay crisp for longer. It pairs well with light dressings based on lemon juice or yogurt. Curly lettuce is a low-calorie vegetable rich in water, vitamin K and folate. It should be stored in the refrigerator and, when handled properly, keeps for several days.