Ingredient list

Šťáva z bezinky je hluboce purpurový nápoj lisovaný z bobulí černé bezy (Sambucus nigra). Charakteristická je její mírně kyselá chuť a bylinná vůně. Vysoký obsah vitaminu C, antioxidantů a flavonoidů z ní činí oblíbenou přísadu v přírodní medicíně i vaření. Používá se k přípravě sirupů, limonád, džemů, želé a omáček. Dobře se hodí také jako přísada do koktejlů nebo jako přírodní barvivo do pečiva. Syrové bobule bezy je nutné tepelně zpracovat před konzumací, šťáva je zcela bezpečná po řádném zpracování.

Elderflower syrup is a sweet aromatic syrup made from elderflowers, sugar, and water, usually with lemon or citric acid. It has a delicate floral, muscat-like aroma and a refreshing taste. It is the base of homemade lemonades, iced teas, the Hugo cocktail, and Aperol variations, and is also used in desserts, creams, panna cotta, sorbets, and to flavor pancakes and baked goods. Store refrigerated in a sealed bottle.

Elderflowers are the small white to cream-coloured blossoms of the black elder tree (Sambucus nigra), harvested in spring when they are in full bloom. They have a delicate, sweetly floral aroma and a lightly honeyed flavour with a herbal undertone. In the kitchen, they are used to make elderflower cordial, lemonade, tea and to flavour desserts, ice cream or panna cotta. Fresh flower heads can also be dipped in batter and deep-fried as a seasonal treat. Dried elderflowers are added to herbal tea blends. They contain flavonoids and essential oils and have a long tradition in folk medicine. Harvest when the whole umbels are fully open.

Emmental is a world-famous Swiss hard cheese recognised by its characteristic large oval holes, known as eyes. It originates from the Emme valley in the canton of Bern, Switzerland, where it has been produced using traditional methods for centuries. Its flavour is mild, slightly nutty, and subtly sweet, becoming more intense as it matures. It is one of the most popular ingredients in Swiss and Central European cuisine. As it melts exceptionally well, it is an essential component of Swiss fondue and baked dishes. It also shines on a cheese board, in sandwiches, or grated over pasta. It is available in various stages of maturity.

Erythritol is a sugar alcohol found naturally in some fruits and fermented foods. It has about seventy percent of the sweetness of sugar but virtually zero calories. It does not raise blood sugar levels, making it suitable for diabetics and low-calorie diets. Unlike other sugar alcohols, it does not cause digestive issues. When baking, it behaves similarly to sugar but may create a mild cooling sensation in the mouth. Store in a dry place.

Espresso is a strong, concentrated coffee made by forcing hot water under pressure through finely ground, compacted coffee. It originates from Italy and forms the base of many coffee drinks, including cappuccino, latte, and americano. In the kitchen, it is used not only as a beverage but also as an ingredient in desserts, tiramisu, chocolate cakes, panna cotta, and ice cream. It adds an intense coffee bitterness and depth of flavour to dishes. A properly pulled espresso is recognisable by its golden crema, the foamy layer on the surface. It contains caffeine and antioxidants and, in moderate amounts, contributes to mental alertness.

Ethanol, commonly known as alcohol or spirit, is a clear liquid produced by the fermentation of sugars. In the kitchen, it is used mainly as a base for homemade tinctures, extracts, and flavored preparations, such as vanilla extract or liqueurs. Food-grade ethanol is added to some confectionery products and chocolates as a preservative or flavoring agent. It is also used for flambéing dishes, where it burns over the food and leaves a caramelized flavor. It is essential to use only food-grade alcohol suitable for consumption, as technical-grade alcohol is toxic. The alcohol content is typically greatly reduced during cooking and baking through evaporation.

Eucalyptus pelargonium (Pelargonium odoratissimum or related species) is an aromatic plant whose leaves carry a strong eucalyptus and menthol scent. It is used primarily in herbal teas and inhalations, where it helps relieve colds and nasal congestion, hence its common name. In the kitchen, it is added to herbal teas, syrups or used as an aromatic garnish. Thanks to its eucalyptus aroma, it also finds use in natural cosmetics and aromatherapy. It is grown as a houseplant or garden plant. Fresh leaves can be dried and stored for later use. The plant is appreciated for its strong and characteristically refreshing fragrance.

Evropský hake (Merluccius merluccius) je mořská ryba z rodiny Merlucciidae, která se hojně vyskytuje v severovýchodním Atlantiku a Středozemním moři. Tento druh patří mezi nejoblíbenější potravinové ryby v Evropě. Maso je bílé, jemné, s nízkým obsahem tuku a mírnou chutí, což jej činí vhodným pro širokou škálu způsobů přípravy. Může se péct, smažit, vařit v páře nebo dusit. Skvěle se kombinuje s bylinkami, citrusy a lehkými omáčkami. Nabízí bohatý zdroj bílkovin, vitamínů skupiny B a minerálů.

Sea bass, also known as branzino or European bass, is a popular marine fish with a slender, silver body. It has delicate white flesh with a subtle, mildly sweet flavor and very few bones. In the kitchen, it is highly valued for its versatility, it is excellent grilled, oven-roasted, pan-fried, or cooked en papillote. The classic preparation is a pan-seared fillet with crispy skin, served with fresh herbs and lemon. Sea bass is a staple of Mediterranean cuisine and pairs beautifully with olive oil, capers, tomatoes, and fennel. It is a good source of high-quality protein, omega-3 fatty acids, and vitamin D. Choose whole fish with clear eyes for the freshest quality.

Extra virgin olive oil is the highest quality category of olive oil, obtained by cold-pressing fresh olives without the use of heat or chemicals. It is characterised by low acidity (max. 0.8%), a pronounced fruity flavour with slightly bitter and pungent notes, and a distinctive aroma. It is rich in monounsaturated fatty acids and antioxidants, particularly polyphenols and vitamin E. It is best suited for salads, dressings, dips, and as a finishing oil for cooked dishes. While oils with a higher smoke point are generally preferred for frying, extra virgin olive oil can also handle gentle sautéing.