Ingredient list

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.

European catfish is the largest freshwater fish in Europe. It has an elongated, scaleless body, smooth skin, and characteristic barbels. Catfish meat is white, firm, and juicy, with a mild, slightly sweet flavor and no strong fishy odor. Thanks to its minimal bones and pleasant texture, it is a popular fish in Central European cuisine. It is most commonly prepared breaded and pan-fried, grilled as steaks, or oven-roasted. It also works excellently in fish soups and stews. Catfish is traditionally caught in rivers and ponds, but aquaculture production is steadily increasing.

Catfish fillets come from small tropical catfish species, most commonly pangasius or channel catfish, which are valued for their tender flesh. They are characterised by a light colour, low fat content, and a mild, neutral flavour that pairs well with a wide range of spices and sauces. In the kitchen, they can be pan-fried, baked, grilled, or braised. They are a popular choice for Asian wok dishes but work equally well in European-style recipes with lemon butter or a herb crust. Since they are virtually boneless, they are suitable for children and the elderly. The meat is easy to digest and high in protein.

Cauliflower is a cruciferous vegetable from the brassica family, closely related to broccoli and cabbage. It forms a compact white head made up of densely packed florets. The flavor is mild and slightly earthy, becoming pleasantly nutty after cooking. In the kitchen it is extremely versatile: it can be boiled, steamed, roasted in the oven, grilled or served raw with dips. A popular preparation is baking it with cheese or coating it in breadcrumbs. In modern cooking it is widely used as a low-carb substitute for rice or pizza dough. It is a rich source of vitamin C, folate and dietary fiber. Colorful varieties also exist, including purple, orange and green romanesco.