Ingredient list

Currant is a small berry fruit from shrubs of the genus Ribes, available in three main colours, red, black and white. Red and white currants have a sweet-tart flavour, while black currants are more intense and aromatic. In the kitchen, they are used to make jams, marmalades, jellies, juices and syrups. They also work well in fruit desserts, cakes, muffins and as a garnish. Black currant is the base for the liqueur cassis. Currants are rich in vitamin C, antioxidants and flavonoids. They are harvested in summer and can easily be frozen for year-round use.

Currant compote is a preserved fruit product made from red or black currants cooked in a sugar syrup. The berries retain their characteristic tart flavour and vibrant colour during preparation. Compote is traditionally made by home canning in jars, where it keeps throughout the winter. It is served as a side dish with both sweet and savoury foods, such as pork or beef dishes. It pairs wonderfully with pancakes and other pastries. The syrup from the compote works well as a base for sauces, dressings or fruit drinks. Currants are rich in vitamin C and antioxidants.

Currant jam is a fruit preserve made from red or black currants, sugar and pectin. It is characterised by a distinctively sweet-tart flavour and a beautiful ruby colour. Most commonly spread on bread or toast, it also works well as a filling in cakes, croissants or as an ingredient in sauces for meat, particularly game and poultry. Homemade currant jam is popular partly due to the naturally high pectin content of the fruit, which ensures a good set without added thickeners. It is a source of vitamin C and antioxidants.

Curry is a spice blend originating from Indian cuisine that combines dozens of different spices and herbs. A typical curry powder contains turmeric, coriander, cumin, chilli, fennel, pepper, ginger, and mustard seeds, with each regional cuisine having its own unique recipe. Turmeric is the defining ingredient that gives curry its signature yellow color. It is used in sauces, soups, meat dishes, legumes, and vegetables. Many variations exist in world cuisine, Thai, Japanese, and Caribbean curries differ significantly from the Indian original. The intensity of heat varies depending on the blend.

Curry leaves are fresh or dried leaves of the Murraya koenigii tree, native to India and Sri Lanka. Despite their name, they are unrelated to curry spice powder and are a distinct ingredient with their own unmistakable aroma. Their scent is citrusy, slightly spiced, and mildly nutty. In South Indian and Sri Lankan cuisine, they are an indispensable ingredient, added to hot oil or ghee at the beginning of cooking, where they release their fragrance into the base of the dish. They are used in dals, curry sauces, soups, and fish dishes. Fresh leaves are significantly more aromatic than dried ones. They cannot be substituted with other herbs or regular curry powder.

Curry paste is an aromatic spice blend central to Asian cuisine, made from a combination of fresh and dried ingredients. The base typically includes chillies, garlic, ginger, lemongrass, galangal, and various dried spices. The most well-known varieties are Thai red, green, and yellow pastes, each with a distinct composition and heat level. It is used as the base for sauces, soups, and stews, most commonly combined with coconut milk. Only a small amount is needed as the paste is highly concentrated and flavourful. Store it in the refrigerator, where it keeps for several weeks. It is an excellent choice for quick and delicious Asian-inspired dishes.

Cuttlefish is a marine mollusc belonging to the cephalopod family, related to octopus and squid. It is prized in cooking for its tender, firm meat with a mildly sweet, oceanic flavour. The body, the mantle, is sliced into rings or strips and prepared by grilling, frying, braising or boiling. Cuttlefish is particularly popular in Mediterranean cuisine, featuring in rice dishes, pasta and mixed seafood plates. The ink sac contains a dark pigment widely used to make black pasta or black rice. The meat is rich in protein, low in fat and a good source of minerals such as selenium and iodine.

Cuttlefish rings are the mantle of cuttlefish sliced into thin rings, ready for cooking. They are a popular seafood choice, especially in Mediterranean cuisine. The meat is tender, firm and has a mildly sweet oceanic flavour. The rings are most commonly coated in batter or breadcrumbs and fried until golden, or grilled with olive oil, garlic and herbs. They work well in paellas, seafood salads, pasta dishes or as a snack with a cold drink. They are rich in protein and minerals while being low in fat. The key to good preparation is to avoid overcooking, as this makes them tough, a quick sear or brief simmer is ideal.

Noky are a traditional Central European side dish, small dumplings or elongated shapes made from potato, semolina or flour-based dough. Unlike Italian gnocchi, which are specifically potato-based with ridged surfaces, noky is a broader Czech term encompassing various small dumplings served as a side dish. They can be prepared from potato dough, semolina, cottage cheese or bread. They are typically boiled and served with sauces, stews or as a side to meat dishes. In Czech cuisine, potato noky are the most common variety.

Czech salami je tradiční uzený masný výrobek s dlouhou historií v české gastronomii. Výroba zahrnuje vepřové a hovězí maso s přídavkem hřbetního tuku, česneku a charakteristické směsi koření. Salám má jemnou, mírně kořeněnou chuť a výraznou tmavě červenou barvu na řezu s viditelnými kousky tuku. Podává se jako studená delikatesa na chlebu, na uzenářských mísech nebo studených talířích. Dobře se hodí také do sendvičů, jako ingredience do teplých jídel nebo pečených zapečených pokrmů. Je nedílnou součástí české studené kuchyně a oblíbenou volbou při slavnostních příležitostech.

Pomazánkové máslo is a traditional Czech dairy product with a smooth, creamy texture, made from sour cream and cream cheese curd. It has a mildly tangy, fresh flavor and spreads easily straight from the refrigerator. It is primarily used as a spread on bread and rolls, but also works well as a base for cold sauces, dips, and sandwich fillings. Compared to regular butter, it contains less fat and more protein. In the Czech Republic, it is a popular everyday staple found in virtually every grocery store. It pairs wonderfully with fresh vegetables, herbs, or smoked meats.