Ingredients from A to Z

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.

The cauliflower mushroom (Sparassis crispa) is a striking edible fungus whose fruiting body resembles a large curly sponge or a piece of coral. It typically grows at the base of coniferous trees, especially pines and spruces. It has a delicate, mildly nutty flavor and a firm yet tender texture. Before cooking, it should be rinsed thoroughly, as dirt easily collects between the fronds. In the kitchen, it is suitable for frying, braising, and adding to soups and sauces. It pairs excellently with butter, garlic, and fresh herbs. It contains beta-glucans, polysaccharides with potentially beneficial effects on the immune system. The harvesting season runs from summer to autumn.

Caviar consists of salted roe from sturgeon fish and ranks among the most sought-after and luxurious delicacies in world gastronomy. It comes primarily from the Caspian and Black Seas, where species such as beluga, osetra, and sterlet are harvested. Its flavor is delicately salty, creamy, and buttery, with a distinctive oceanic character. In the kitchen, it is most often served cold, on toasted bread or blini, accompanied by sour cream and finely chopped onion. Caviar should never be cooked, heat would destroy its delicate flavor and texture. When properly stored, it keeps refrigerated for several weeks.

Cayenne pepper is a hot spice obtained by grinding dried chilli peppers of the species Capsicum annuum or Capsicum frutescens. It has a distinctly fiery flavour driven by capsaicin, registering approximately 30,000 to 50,000 SHU on the Scoville scale. In the kitchen it is used to season meats, soups, sauces, marinades, and spicy dishes around the world. It is especially popular in Mexican, Indian, Caribbean, and South American cuisines. Only a small amount is needed to add significant heat, so it should be used sparingly. Beyond its culinary uses, it is also associated with a range of potential health benefits.

Celeriac, also known as celery root, is a root vegetable with a distinctive aromatic fragrance and an earthy, mildly sweet flavour. It is a staple in Central European cooking, commonly used in broths, soups and slow-cooked sauces. Grated raw, it forms the base of a classic remoulade-style salad with mayonnaise. Diced, it enriches soups, stews and roasted vegetable medleys. Cooking deepens and mellows its flavour beautifully. Not to be confused with celery stalks, celeriac is grown specifically for its bulbous root. It is a low-calorie vegetable, rich in potassium, vitamin K and antioxidants that support overall health.

Celery is a vegetable with crunchy, juicy, light green stalks and a distinctive, mildly bitter-sweet flavour with herbal notes. Unlike celeriac, it is the stalk that is eaten. Raw, it is great in salads, with dips, as a snack or as part of a fresh celery juice. When cooked, it is an excellent addition to soups, stews and sauces, together with carrot and onion it forms the base of the classic soffritto. It is low in calories, rich in fibre, vitamins K and C, and potassium. It is also popular in detox juices and smoothies.

Celery leaves are the leafy tops and thin stems of the celery plant, used in cooking as a flavourful herb. They have an intense, fresh aroma and a stronger, slightly bitter taste compared to the root or stalks. They work wonderfully in soups, broths and sauces, adding herbal depth and complexity. They can also be used as a garnish, blended into pesto, stirred into dips or tossed through salads. Fresh is best, though they can also be dried for later use. Often discarded, celery leaves are actually a valuable and nutritious ingredient, rich in vitamin C, iron and chlorophyll.

Celery salt je ochucená sůl, která se vyrábí kombinací běžné stolní soli s mletými semeny celeru nebo sušenými listy celeru. Charakteristická bylinná, aromatická chuť má mírnou hořkost a výraznou celerovou vůni. Tento všestranný kondiment se používá k dochucení polévek, omáček, masových pokrmů, vajec a zeleninových salátů. Je nezbytnou součástí koktejlu Bloody Mary a nachází se v mnoha směsích koření. Lze ho použít tam, kde je vítaná chuť soli a celeru. Vzhledem k obsahu soli je důležité upravit celkovou úroveň soli v receptu, aby nedošlo k přesolení.

Celery seeds are tiny brown seeds derived from wild celery. Despite their small size, they pack an intense, concentrated celery-like flavour that is even stronger and slightly more bitter than the vegetable itself. In cooking, they are used as a spice, added to soups, stews, marinades, salad dressings and homemade mustard. They are a key ingredient in the classic American Old Bay seasoning and a staple in coleslaw recipes. The seeds can be used whole or ground. Beyond the kitchen, they are also valued in herbal medicine for their potential anti-inflammatory and diuretic properties.

Champagne is a sparkling wine produced by the traditional method of secondary fermentation in the bottle, originating exclusively from the Champagne region of France. It is characterized by fine bubbles, a fresh acidity, and a complex flavor with notes of brioche, citrus, and fruit. In the kitchen, it is used to prepare sauces, risotto, marinades, cocktails, and champagne sabayon. It is also added to light creams and desserts. It pairs well with seafood, fish, poultry, and cheese. Beyond cooking, champagne is a symbol of celebration and luxury, served as an aperitif or at festive occasions around the world.