Ingredient list

Date tomatoes are small, oval tomatoes resembling the shape of dates, which is where their name comes from. Compared to regular tomatoes, they are sweeter, with lower acidity and a firmer flesh. They have a vivid red colour and a pronounced fruity flavour, making them popular both fresh and cooked. They are excellent in salads, on antipasto platters, for grilling or in sauces. Their naturally sweet taste makes them an ideal pairing with mozzarella, basil or Parmesan. They are grown mainly in the Mediterranean region and are available year-round. Their compact size is practical for preparing canapés and finger food.

Dates are the fruit of the date palm, native to the Middle East and North Africa. They are known for their intense natural sweetness, caramel-like flavour and soft, sticky texture. They contain a high amount of natural sugars, fibre, potassium and other minerals. In the kitchen they are used both fresh and dried, as a naturally sweet ingredient in energy bars, desserts, smoothies or as a sugar substitute in raw recipes. In Middle Eastern and North African cuisine they are a traditional ingredient in both savoury and sweet dishes. They pair wonderfully with nuts, cheese or chocolate and also make a great snack on their own.

Dead nettle (genus Lamium) is a herb from the Lamiaceae family that grows wild in nature and is used in herbal cooking and folk medicine. The young leaves and flowers of white dead nettle (Lamium album) are most commonly used in the kitchen. The flavour is delicate, herbaceous, and mildly bitter. Young leaves can be added to spring salads, soups, herbal sauces, or used as a garnish. Dead nettle is also dried and used as herbal tea. It contains tannins, essential oils, and vitamin C. In Central European folk tradition, it is valued especially for its beneficial effects on the body and digestive system.

Debrecen sausage is a traditional Hungarian sausage named after the city of Debrecen. It is made from pork meat that is generously seasoned with sweet or hot paprika, garlic and other spices, giving it a characteristic red colour and a bold, spicy flavour. In Czech and Central European cuisine it is very popular, served boiled, pan-fried or grilled. It is excellent with mustard and fresh bread, in goulash soup or as part of stuffed dishes. It is a classic cured meat that is a staple at barbecues and traditional charcuterie platters. Its pronounced paprika flavour sets it apart from other sausages.

Debrecen sausages are a traditional meat product of Hungarian origin, named after the city of Debrecen. Made from pork seasoned with a rich blend of spices, sweet and hot paprika plays the dominant role, giving them their characteristic red colour and pronounced spicy flavour. Fattier and more flavourful than standard frankfurter-style sausages, these sausages are most commonly prepared by boiling, grilling or pan-frying. They pair excellently with bread, cabbage or as part of goulash and pörkölt stews. In Czech and Slovak cuisine, they are widely popular both as a quick meal and as an ingredient in various dishes.

Káva bez kofeinu je připravená nebo louhovaná káva vyrobená z bobů, ze kterých byl odstraněn kofein (obvykle vodním nebo CO₂ procesem). Blíží se běžné kávě, má kávovou vůni, mírnou hořkost a plnost, ale bez stimulujícího účinku kofeinu. Vhodná je na večerní konzumaci, recepty pro děti, dezerty, krémy a pečení, kde je požadována kávová chuť bez kofeinu. Může nahradit běžnou kávu v poměru 1:1.

Demi-glace is a classic French concentrated brown sauce made by reducing a mixture of veal stock and espagnole sauce. It is distinguished by its intense meaty flavour, silky consistency and notable gloss. It is used as a base for numerous other sauces or applied directly to glaze meat. Preparation is time-consuming, so it is often made in larger batches and frozen. In professional gastronomy, it is considered one of the fundamental building blocks of classic cuisine.

Dessert wine is a sweet wine with a higher residual sugar content, intended primarily as an accompaniment to desserts or for enjoying on its own after a meal. It is produced in various ways, from overripe grapes, through late harvest techniques, noble rot (botrytis), ice wine methods or the addition of grape spirit. World-famous examples include Sauternes, Tokay, Eiswein and Port. The flavour is typically rich and full of fruity and honeyed notes. In the kitchen it is used to make sauces, dessert reductions, glazes or as an ingredient in foie gras and cheese-based dishes.

Devil'so spice is a fiery seasoning blend known for its intense heat, typically used to flavour meats, sauces, marinades, and grilled dishes. The exact composition varies by producer, but it usually contains chilli peppers, garlic, black pepper, paprika, and various herbs. The name refers to the bold, burning flavour that brings dishes to life. It is particularly well suited to red meat, poultry, and sausages. It can be used as a dry rub before grilling or as the base for spicy sauces. Heat levels vary between blends, so it is worth trying a small amount first. It pairs excellently with lemon, garlic, and fresh herbs.

The diaphragm, commonly known as skirt steak, is a beef or pork muscle that separates the chest cavity from the abdominal cavity. In the kitchen, it is a prized cut with a bold, intense flavour and a coarser muscle fibre texture. It is most often cooked on a grill or in a hot pan for a short time at high heat to keep it juicy and tender. Overcooking is detrimental, so it is best served medium rare to medium. It is an excellent choice for steaks, tacos, fajitas, or as part of a mixed meat platter. Removing the tough membranes before cooking is recommended. Skirt steak has gained particular popularity in American and Mexican cuisine.

Dijon mustard is a smooth, creamy mustard originating from the French city of Dijon. It is made from brown or black mustard seeds, verjuice or white wine and vinegar, which gives it a sharp, pungent yet refined character. Unlike classic yellow mustard, it is smoother, paler and noticeably more aromatic. In the kitchen it is used in salad dressings, particularly vinaigrette, in meat marinades, sauces, dips and sandwiches. It is an indispensable element of classic French cooking and pairs wonderfully with beef, pork and poultry. It also complements cheeses and vegetables beautifully.

Dill (Anethum graveolens) is an annual herb from the Apiaceae family, widely used in European cuisine, particularly in Central and Northern Europe. It has feathery, delicate leaves with a characteristic fresh, anise-like aroma and a slightly bitter taste. Both the leaves and seeds are used in cooking. Fresh leaves are added to sauces, salads, soups and fish dishes, and are an essential ingredient in pickled cucumbers. Dill seeds are used in pickling brines and preserves. The herb is rich in vitamin C, calcium and antioxidants, making it both flavourful and nutritious.