Ingredients from A to Z

Carp fillets are boneless cuts of common carp, prepared either skinless or skin-on depending on the recipe. Compared to whole carp, they offer more convenient preparation as there is no need to remove bones while eating. The fillets are most often pan-fried in breadcrumbs or cooked in a pan with butter and herbs. They also work well in fish soups, baked dishes or roasted in the oven with vegetables. The flesh is white, relatively fatty and has a characteristically rich fish flavour. When buying fresh fillets, look for a naturally fresh scent without any sour odour. Frozen fillets should be thawed slowly in the refrigerator overnight to preserve the quality of the meat.

Carp head is a popular ingredient for making fish stocks and soups, especially in Czech and Central European cuisine. It contains gelatin, collagen, and intense flavour compounds that give the stock a rich body and depth of taste. It is most commonly used when preparing carp soup or as the base for a fish fond. Before use, it is recommended to thoroughly wash the head and remove the gills, which can add bitterness to the broth. Carp is traditionally served at Christmas in Central Europe, and the head is most often used at that time to prepare flavourful soup with vegetables and spices.

Carp liver is a delicate offal from freshwater fish, traditionally used in Czech cuisine especially during Christmas cooking. It is included in carp soup or prepared separately, pan-fried in butter with onion and fresh herbs. It has a mild, slightly fishy flavor and a soft, tender texture. Carp liver is a nutritious ingredient containing protein, fats and B vitamins. When preparing it, it is important not to overcook it, as this preserves its delicacy and prevents any bitterness from developing.

Carp meat comes from the common carp, one of the most widespread freshwater fish in Central Europe. The flesh is relatively fatty, light to cream-coloured, with a distinctive freshwater flavour and characteristic aroma. In Czech and Central European cuisine, it holds a truly special place, it is a traditional centrepiece of the Christmas meal, most commonly prepared fried and served with potato salad. It is also well suited for baking, grilling, smoking or use in fish soups. Before cooking, it is recommended to rinse the fish thoroughly and optionally soak it in milk to mellow its strong flavour.

Carp tails are a lesser-known but flavorful part of the carp, traditionally used in Central European cuisines. The meat around the tail is slightly fattier with a delicate, mildly sweet taste characteristic of freshwater fish. They are most commonly pan-fried or oven-baked, developing a crispy crust when prepared correctly. Carp tails are a popular part of Christmas meals in countries like Czech Republic and Slovakia, where the whole fish is used and nothing goes to waste. Marinating them in lemon juice, fresh herbs, or garlic helps enhance their natural flavor. They provide a good source of lean protein and beneficial omega-3 fatty acids.

Carrot is one of the most widespread and versatile vegetables in the world. It is known for its distinctive orange color, mildly sweet flavor, and high content of beta-carotene, which the body converts into vitamin A. It is also rich in dietary fiber, vitamin K, and antioxidants. In the kitchen, carrots are truly indispensable, enjoyed raw in salads and as a snack, cooked or braised as a side dish, in soups, sauces, stews, and even in baked goods such as carrot cake. They are a key ingredient in classic vegetable stock. Thanks to their long shelf life and year-round availability, they are one of the most practical vegetables in any kitchen.

Carrot juice is a refreshing drink pressed from fresh carrots, offering an exceptional concentration of beta-carotene, a powerful antioxidant converted into vitamin A by the body. It is also a source of vitamins C and K, potassium, and other minerals. It has a naturally sweet, slightly earthy flavor and a striking orange color. In the kitchen, it is used as a standalone drink, a base for smoothies, a component of salad dressings, marinades, or sauces. It can be produced commercially or at home using a juicer. It is best consumed freshly pressed to retain as many nutrients as possible.

Cashew nuts are the seeds of the tropical cashew tree (Anacardium occidentale), native to Brazil. They have a characteristic kidney shape, creamy white colour and a gently sweet, buttery flavour. They are rich in unsaturated fatty acids, magnesium, zinc and B vitamins. In the kitchen they are used in many ways, raw or roasted as a snack, in Asian dishes, sauces, dessert fillings, or as a base for plant-based cream and vegan cheeses. Cashew butter is a popular alternative to peanut butter. Botanically, cashews are not true nuts but seeds, they grow on the outside of the fruit.

Cassava flour is made from the root of the cassava plant, a tropical tuber widely cultivated in Africa, Asia and Latin America. It is produced by drying and grinding the whole root, which distinguishes it from tapioca starch, which is merely an extracted component. It has a mild, neutral flavour and a white colour. In the kitchen it serves as a gluten-free alternative to wheat flour, suitable for baking, thickening sauces and making flatbreads and tortillas. It is naturally gluten-free, making it popular in gluten-free and paleo diets.

Caster sugar is a finely granulated white sugar that is one of the most versatile types of sugar in baking and cooking. Compared to regular granulated sugar, it has smaller crystals that dissolve more quickly in batters, fillings and drinks. It is used in the preparation of cakes, tarts, creams, puddings and lemonades. It also works well as a topping for pancakes, fruit dishes and dumplings. Its fine texture makes it a staple in every well-stocked kitchen. It is produced from sugar beet and has a clean, purely sweet flavour with no additional undertones.