Ingredient list

Canned crab is a practical alternative to fresh crab meat, offering comparable flavor and nutritional value at a more affordable price. The can contains pre-cooked crab meat that is ready to use immediately, eliminating the need for lengthy preparation. It works well in salads, spreads, soups, pasta dishes, sandwiches, and various appetizers. Canned crab has a delicate, slightly sweet flavor and a fibrous texture. It is a good source of protein and omega-3 fatty acids. When shopping, it is worth checking the ingredients, a quality product should contain only crab meat, water, and possibly salt, with no unnecessary additives.

Canned fruit is a mixture of various fruits preserved in a sweet sugar syrup. It can include peaches, pears, cherries, plums, apricots or berries, depending on the season and the recipe. When gently cooked, the fruit retains its shape and much of its natural flavour. In the kitchen, it is used as a dessert, a side for dumplings or pancakes, a filling for cakes and pastries, or a base for fruit sauces. Both home-preserved and commercially produced canned fruit provides a year-round supply of fruit and is a practical alternative to fresh produce out of season.

Canned gooseberries are fruit preserved in a sweet sugar syrup, retaining their characteristically tart flavour with a subtle sweetness. Gooseberries are berries from temperate climates, available in green, yellow or red varieties. When preserved in compote, they soften while keeping their characteristic slightly astringent undertone. In the kitchen, they work well as a side for game and poultry, a base for dessert sauces, a filling for pies and tarts, or a refreshing element in fruit salads and sundaes. Their naturally higher acidity pleasantly contrasts with the sweet syrup, creating a distinctive flavour profile.

Konzervované mandarinky jsou malé citrusové plody nebo jejich segmenty konzervované v lehkém cukrovém sirupu. Charakterizuje je sladko-kyselá chuť a svěží citrusová vůně, která příjemně obohacuje jak dezerty, tak slané pokrmy. Používají se jako dekorace na dorty, náplň do ovocných pohárů, ingredience do ovocných salátů nebo jako doplněk k tvarohu a jogurtu. Skvěle ladí také s pokrmy z drůbeže, kde citrusová kyselost hezky vyvažuje bohatší omáčky. V cukrářství jsou oblíbenou dekorací na plátky a tartaletky. Přirozená sladkost je činí vhodným prvkem dezertů po celý rok.

Canned mixed vegetables are a blend of various vegetables that have been heat-processed and preserved in brine or their own juice. They most commonly contain carrots, peas, corn, green beans, or peppers. Thanks to sterilisation, they are ready to use straight away and have a long shelf life. In the kitchen, they can be added directly to soups, sauces, rice, or pasta, or simply heated as a quick side dish. They are a practical staple for quick weeknight dinners. Although some vitamins are lost during the sterilisation process, the vegetables retain their fibre and minerals. An economical and widely available pantry essential.

Canned pears are fruit preserved in a sweet sugar syrup, retaining their delicate sweetness and characteristic pear fragrance. They are most often prepared from firmer varieties such as Williams or Conference, which hold their shape well during cooking. They work well as a side for warm pastries, pancakes or cheesecake fillings. Their soft texture and natural sweetness make them a popular ingredient in fruit salads, ice cream sundaes or warm desserts with chocolate sauce. The syrup can be flavoured with vanilla, cinnamon or star anise for extra depth.

Canned peas are heat-processed green peas preserved in a salted brine. Thanks to the canning process they are available all year round and ready to use without any further cooking. They are suitable for salads, soups, sauces, rice dishes and baked casseroles. They are a classic addition to potato salad, where together with carrots they form an essential part of the recipe. The flavour is gently sweet with a mild saltiness, and the texture is softer than that of fresh or frozen peas. They contain plant protein, dietary fibre, vitamin C and folic acid. Before adding to dishes it is recommended to drain and optionally rinse them with water.

Canned peeled tomatoes are ripe tomatoes with their skin removed, preserved in tomato juice or pulp. The highest quality ones come from the Italian region of Campania, where the San Marzano variety is grown under DOP protected status. They have an intense sweet-tangy flavour and a soft texture ideal for cooking. They form the base of countless sauces, soups, ragùs, pizzas and braised dishes. Compared to fresh tomatoes they are available year-round and retain a high level of lycopene thanks to the canning process. Simply crush or blend them and add to your favourite Italian recipe.

Canned sauerkraut is heat-processed fermented or sweet cabbage preserved in brine and sealed in jars or tins. Compared to fresh cabbage it has a longer shelf life and is ready to use straight away. It is used as a side dish with meat dishes, in braised recipes, soups and as a filling for dumplings. It is a staple of Central and Eastern European cuisine. The flavour is typically sour with a mildly salty undertone, while sweetened varieties are more subtle. It contains probiotic compounds, dietary fibre and vitamin C. Before use it is worth tasting and rinsing with water if the acidity is too pronounced.

Cannelloni are Italian pasta tubes designed to be filled and baked. They belong to the category of traditional stuffed pasta and are particularly popular in Italian and Mediterranean cuisine. The most common fillings include ricotta and spinach, minced meat with tomato sauce, or various vegetable combinations. Once filled, they are covered with béchamel or tomato sauce, sprinkled with grated cheese, and baked in the oven until golden. The result is a hearty, aromatic dish suitable both for everyday meals and special occasions. They are widely available in both dried and fresh forms.

Capers are the unopened flower buds of the caper bush (Capparis spinosa), a plant native to the Mediterranean region. They are most commonly preserved in brine or vinegar, which gives them their characteristic sour, salty flavour with a slightly bitter edge. In the kitchen, they are indispensable in Italian, Greek, and French cuisine. They are added to tartare sauce, pasta alla puttanesca, niçoise salad, pizza, fish sauces, and fried escalopes. They pair exceptionally well with salmon, tuna, and veal. Rinse them before use to reduce excess saltiness.

Capers in vinegar are the unripened flower buds of the Capparis spinosa shrub, preserved in a vinegar brine. The vinegar imparts a sharp acidity that complements their naturally pungent, salty-sour flavor. In the kitchen, they are an indispensable ingredient of Mediterranean cuisine, used in salads, sauces, spreads, fish dishes, and meat preparations. They are a key component of the classic tartare sauce and the Italian vitello tonnato. They pair beautifully with salmon, tuna, olives, and caperberries. It is advisable to rinse them with water before use to reduce excess acidity and saltiness.