Ingredient list

Dried mango is a tropical fruit with most of its water removed through drying, which concentrates its naturally sweet and fruity flavor. It has a chewy texture and intense mango taste with exotic notes. It works well as a healthy snack, addition to muesli, granola, trail mix, and yogurts. In cooking, it is used in baking, in muffins, cookies, and fruit breads. Dried mango is also excellent in Asian and Indian dishes, where it provides a sweet contrast to spiced sauces. By soaking in water, it can be partially rehydrated for use in smoothies and compotes. It contains vitamin A, vitamin C, dietary fiber, and natural sugars.

Dried mint is an aromatic herb obtained by drying the leaves of peppermint or other mint varieties. It retains a strong menthol fragrance, though slightly less intense than the fresh herb. It is commonly used in teas, lemonades, and cocktails, but also plays an important role in cooking, in marinades for lamb, tzatziki, tabbouleh, and various Mediterranean dishes. Dried mint is also added to sweet desserts, chocolate preparations, and fruit salads. In its dried form, it has a longer shelf life and is available year-round. It pairs beautifully with garlic, lemon, and olive oil.

Dried mushrooms are mushrooms dehydrated through a drying process, which concentrates their earthy flavor and intensifies their aroma. The most commonly dried varieties include porcini, chanterelles, shiitake, and morels. Before use, they are typically soaked in warm water for 20-30 minutes, the resulting liquid is a valuable addition to soups and sauces. They are used in risotto, potato soups, mushroom sauces, stuffings, and pasta dishes. Compared to fresh mushrooms, they have a significantly stronger flavor, so smaller amounts are needed. Stored properly in a dry place, they can last for several years.

Dried onion is a practical kitchen ingredient obtained by dehydrating fresh onion, which preserves its intense flavor and aroma. It is produced in the form of flakes, granules, or powder and serves as an excellent substitute for fresh onion when convenience or shelf life matters. It is used to season soups, sauces, marinades, meat mixtures, dips, and savory baked goods. Dried onion is less pungent than raw onion, but develops a full, sweet flavor when cooked. It is also suitable for instant spice blends and seasoning mixes. Compared to fresh onion, it has a significantly longer shelf life and requires no preparation.

Dried pears are dehydrated pears with a concentrated sweet flavor and a delicately caramelized aroma. The drying process significantly increases their sugar and fiber content while reducing the fruit's volume. They make a great healthy snack and can be added to muesli, oatmeal, or homemade granola. In the kitchen, they are used in fruit salads, compotes, Christmas pastries, poultry stuffings, and as part of cheese and charcuterie boards. They can be soaked in water, fruit juice, or wine and then incorporated into desserts and sauces. They are a good source of potassium, calcium, and antioxidants.

Dried peas are a legume with round seeds that have been cultivated and used in kitchens around the world for thousands of years. They are available in dried or split form, in yellow or green varieties. Dried peas are soaked and cooked until tender, and are commonly used in thick soups, purees, and stews. They are an excellent source of plant-based protein, dietary fiber, and essential minerals. Yellow split peas have an earthy, hearty flavor, while green peas tend to be slightly sweeter and milder. Dried peas are also a popular ingredient for vegans and vegetarians as a satisfying meat alternative in various recipes.

Dried plums, also known as prunes, are a popular dried fruit with an intense, sweet and slightly tangy flavour. They are made by slowly drying ripe plums, which concentrates their natural sugars, fibre and nutrients. In the kitchen, they are used in both sweet and savoury cooking, added to compotes, cakes, gingerbread, muesli or as a stuffing for meat dishes. They are a rich source of potassium, dietary fibre and antioxidants. They support digestion and provide a quick energy boost. Thanks to their natural sweetness, they can replace sugar or sweeteners in healthy cooking. Before use, they can be soaked in water or alcohol to plump them up and give them a juicier texture.

Sušené sójové boby jsou zralé, dehydrované semena sóji s dlouhou trvanlivostí, která se snadno skladují. Před použitím je nutné je namočit na 8-12 hodin a poté vařit delší dobu, protože jsou pevnější než čerstvé nebo konzervované varianty. Po uvaření mají krémovou texturu a jemnou, mírně ořechovou chuť. Používají se v polévkách, dušených pokrmech, pomazánkách nebo jako základ pro domácí tofu a sójové mléko. Obsahují přibližně 36 % bílkovin a jsou dobrým zdrojem vlákniny, minerálů a zdravých tuků. Jsou oblíbenou ingrediencí v rostlinné kuchyni.

Dried tarragon is the dried form of the aromatic herb Artemisia dracunculus, a staple in French cuisine. During drying, some of the fresh aroma is lost, so it is typically used in larger amounts than fresh tarragon. It works well in sauces, soups, marinades, and pairs nicely with poultry, fish, and eggs. Thanks to its long shelf life, it is a convenient alternative to the fresh herb. To preserve its aroma best, store it in an airtight container away from light and heat. Rubbing the dried leaves between your fingers before use helps release the essential oils and enhance the flavour.

Dried yeast is a dehydrated form of the yeast organism Saccharomyces cerevisiae, used as a leavening agent in baking bread, rolls, buns, and other yeasted goods. Unlike fresh yeast, it has a significantly longer shelf life and does not require refrigeration. It is most commonly sold in 7-gram packets, with one packet equivalent to approximately 25 g of fresh yeast. Active dried yeast should be dissolved in warm water with sugar before use, while instant yeast can be added directly to flour. Using the right amount ensures proper dough rising and an airy texture in the finished bake.

Dry ice is the solid form of carbon dioxide (CO₂) with a temperature of approximately −78.5 °C. In the food industry and gastronomy, it is used for rapid chilling and freezing of food, transporting ice cream and sensitive ingredients, or creating a dramatic fog effect when serving dishes and drinks. During sublimation it transitions directly from solid to gas without leaving any moisture behind. It is essential to handle it carefully, always use protective gloves, as direct contact causes frostbite. In modern molecular gastronomy, dry ice is an indispensable tool for creative food presentation and theatrical serving experiences.

Dry salami is a cured meat product made from a mixture of pork or beef, fat, and spices that undergoes fermentation and extended aging. Thanks to its reduced moisture content, it has a pronounced, concentrated flavour and a firmer texture than fresh sausages. It is most commonly enjoyed sliced thin as part of cold cuts, on bread, or as part of tapas and charcuterie boards. It also works well as an ingredient in pizza, pasta, salads, and baked dishes. Popular varieties include Italian soppressata, Hungarian salami, or classic hard salami widely used in European cuisine.