Ingredient list

Daikon is a large white radish originating from Asia, where it is a staple ingredient in Japanese, Chinese and Korean cuisine. Unlike European radishes, it has a milder, less pungent flavour with a slightly sweet note. It can be eaten raw, grated into salads or sliced thinly, but also cooked, braised, pickled or fermented. In Japanese cuisine it is an essential accompaniment to sushi and sashimi, served grated as a garnish known as daikon oroshi. It is low in calories, rich in vitamin C and contains enzymes that support digestion. When cooked, it mellows the heat of spicy dishes and adds freshness.

Daisy flowers are the edible blooms of the common daisy (Bellis perennis), popular especially in natural and herbal cooking. They have a gently sweet, slightly bitter taste and a beautiful visual appeal. They are used as edible decorations on salads, desserts, cakes and appetisers. The buds can be pickled in vinegar, much like capers, and used as a condiment. Fresh petals are added to herbal teas, lemonades and iced drinks. They contain vitamins A and C and have mild anti-inflammatory properties. They are harvested from unfertilised meadows or intentionally grown as edible herbs.

Dandelion is a widespread plant found throughout Europe that is also a valuable edible herb. Young leaves have a slightly bitter taste and are excellent in salads, combined with other greens or cheese. The flowers are used to make dandelion honey or syrup, while the root can be brewed as a tea or used as a coffee substitute. The plant is rich in vitamins A, C and K, as well as iron and calcium. It is best used in spring, when the leaves are at their most tender. Always harvest from areas free of pesticides and away from treated lawns.

Dandelion honey is a golden-yellow product most commonly prepared as a syrup or jam made from fresh dandelion flowers cooked with sugar and lemon. True bee-produced dandelion honey is rarer, as bees collect nectar from dandelion flowers only in spring. The resulting product has a distinctive, herbal, and mildly bitter flavour with a gentle sweetness. It is used to sweeten tea, spread on bread, or as an ingredient in desserts. Dandelion has medicinal properties, it supports liver and kidney function. Making homemade dandelion honey is a beloved spring tradition.

Dandelion roots are the underground part of the common dandelion and are used both in cooking and in folk medicine. They have a mildly bitter, earthy flavour, and when roasted, they make a popular caffeine-free coffee substitute. Fresh roots can be cooked as a vegetable, added to soups or fermented. They contain inulin, which supports digestion, and are a source of vitamins and minerals. They are best harvested in autumn, when they are richest in nutrients. In natural medicine, they are traditionally used to support liver and gallbladder health.

Dark beer is a type of lager or porter with a characteristic caramel and roasted flavor, rich aroma, and deep brown to black color. It is brewed from dark roasted malt, which imparts notes of coffee, chocolate, and caramel. In the kitchen, it is used in marinades for red meat, braised dishes, goulash, hearty soups, and chocolate desserts, where it deepens the flavor profile. Compared to pale lager, it has a more pronounced and complex taste that holds up well during cooking. Typical examples include Czech dark lager, Irish stout, and English porter.

Dark chocolate has a high cocoa content, usually 70% or more, and only a minimal amount of sugar, giving it a bold, intense and slightly bitter flavour. It is beloved not only as a snack but especially in confectionery and baking. It is used for glazes, ganache, fondants, chocolate cakes, truffles and hot chocolate. Compared to milk chocolate, it contains more antioxidants and flavonoids. The higher cocoa content also means a lower glycaemic index. In cooking, it works beautifully in sauces and braised dishes, adding depth of flavour, for example in Mexican mole.

Dark chocolate glaze is a confectionery product made from dark chocolate with a high cocoa content, cocoa butter, and minimal sugar. It is used to coat cakes, pastries, pralines, and other sweets. Thanks to its intense chocolate flavour and low sweetness, it is the ideal choice for sophisticated desserts where chocolate is meant to take centre stage. Once set, it creates a glossy, firm surface that not only protects the filling but also gives baked goods a professional finish. In the kitchen, it is melted in a bain-marie or microwave and can be combined with a little oil for better fluidity and shine.

Tmavý toastový chléb je celozrnnou variantou klasického toastového chleba, vyrobenou z celozrnné nebo žitné mouky, nebo kombinace obou. Má výraznější, mírně kyselou chuť a pevnější strukturu než bílý toastový chléb. Při opékání se na něm vytváří křupavý povrch a příjemná, jemně sladká vůně. Obsahuje více vlákniny, minerálů a vitamínů skupiny B, což z něj činí výživnější alternativu. Skvěle se hodí na sendviče, otevřené chlebíčky, toasty se zeleninou nebo avokádem, stejně jako na sladké verze s ořechovými másly. Je oblíbenou volbou pro ty, kteří preferují zdravější stravu bez kompromisů v chuti.

Date syrup is a natural liquid sweetener made by cooking and pressing dates. It has a pronounced caramel flavour with a honey note and a dark brown colour. It is rich in potassium, calcium and iron. It is used as a substitute for honey, maple syrup or sugar in baking, smoothies, porridge and dressings. It is popular in Middle Eastern cuisine. It has a lower glycaemic index than white sugar. Store in a cool place after opening.