Ingredient list

Flaxseed oil is pressed from flax seeds and is one of the richest plant sources of omega-3 fatty acids. It has a characteristic nutty to slightly bitter taste and golden color. It is used exclusively cold, as a salad dressing, addition to smoothies, yogurts, porridges, and spreads. When heated, it oxidizes rapidly and loses its beneficial properties. In German and Polish cuisines, it is traditionally served with cottage cheese and potatoes. Flaxseed oil is very sensitive to light and heat, so it should be stored in the refrigerator and consumed within a few weeks of opening. It is a source of alpha-linolenic acid, vitamin E, and lignans with antioxidant properties.

Flaxseeds are the small, oily seeds of the flax plant (Linum usitatissimum), available in golden or brown varieties. They are an exceptional source of omega-3 fatty acids (alpha-linolenic acid), dietary fibre, lignans with antioxidant properties and plant-based protein. In the kitchen, they are added to muesli, yoghurt, smoothies, baked goods, porridge and salads. To get the most nutritional benefit, ground flaxseeds are recommended, as whole seeds tend to pass through the digestive tract largely unabsorbed. Ground flaxseeds are also used as an egg substitute in vegan cooking, mixed with water, they form a gel-like consistency.

Flíčky are a traditional Czech pasta cut into small squares or rectangles. They are made from egg dough, similar to other types of noodles, and are available both dried and fresh. They are a popular addition to soups, where they are cooked directly in broth, but they also shine as the main ingredient in baked dishes, the best known being baked flíčky with quark cheese or with cabbage. They have a mild flavour and absorb the taste of sauces and other ingredients well. In Czech cuisine, flíčky are a beloved comfort food found both in school canteens and home kitchens.

Flora is a branded plant-based fat in the form of a soft margarine, popular for everyday household use. It is made from vegetable oils, most commonly sunflower or rapeseed oil, and is enriched with vitamins A, D and E. Flora spreads easily straight from the fridge and is ideal for spreading on bread and rolls. In the kitchen, it can be used for light frying, flavouring cooked potatoes or pasta, and in baking. Compared to butter, it contains less saturated fat, while the Flora Omega range offers increased levels of omega-3 and omega-6 fatty acids.

Flounder is a flatfish found on the sandy bottoms of shallow seas. Its white flesh is delicate, mildly sweet and low in fat, making it one of the most popular fish in European cuisine. It is most commonly pan-fried in butter or oil, baked in the oven, or coated and deep-fried. It pairs beautifully with light sauces made from lemon butter, capers or fresh herbs. The fillets are thin and fragile, so they cook very quickly, just a few minutes per side is enough. Flounder is an excellent source of protein, vitamin D and omega-3 fatty acids. It is typically served as a main course with vegetables or potatoes.

Floury potatoes are varieties with a high starch content and low water content. After cooking they have a crumbly, soft texture and mash easily into a smooth, creamy consistency. Their flavour tends to be richer and more pronounced than that of waxy varieties. In the kitchen they are indispensable wherever a smooth, homogeneous mass is needed, for mashed potatoes, potato dumplings, gnocchi, potato dough or thickening soups and sauces. Their low moisture content means they absorb butter and cream well, resulting in an exceptionally creamy mash. Well-known floury varieties include Agria, Désirée and Maris Piper.

Foie gras je francouzská delikatesa vyrobená z tučné pečene kačice nebo husi, získávaná speciálním kŕmením zvaným gavage. Název znamená tučná pečeň a produkt patří mezi nejvýznamnější ingredience světové gastronomie. Krémová, máslová konzistence a bohatá, výrazná chuť charakterizují tuto delikatesu. Podává se jako paštéta, terína, mousse nebo tepelné plátky. Skvěle se kombinuje s brioškou, konfitovanými figami, hroznem nebo slivkami. Nejčastěji se servíruje jako studený předkrm nebo součást degustačního menu. Výroba foie gras je regulována v některých zemích z etických důvodů.

Food coloring is an additive used to change or enhance the color of foods, beverages, and confections. It can be derived from natural sources such as beetroot, turmeric, or spinach, or it can be synthetically produced. In the kitchen, it is most commonly used for decorating cakes, making marzipan, and coloring dough, fondant, or chocolate. It is available in several forms including gel, powder, and liquid. Gel food coloring is particularly popular due to its high concentration and easy dosing. Only a small amount is needed to achieve a vivid, striking color effect.

Forest fruit tea is a fruit blend composed of various wild berries such as strawberries, raspberries, blackberries, blueberries and rosehips, often complemented by herbs and edible flowers. It is naturally caffeine-free with a pronounced sweet-tart flavour reminiscent of freshly picked berries. In the kitchen, it can be used as a base for iced fruit tea, summer punches, jellies or jams. The brewed tea can replace part of the liquid in cakes and muffins, adding an intense fruity character. It also pairs beautifully with honey.

Forest fruits is a collective term for small fruits that grow wild in nature or are cultivated on farms. This group includes blueberries, raspberries, blackberries, strawberries, currants, and rowan berries. These fruits are known for their intense flavor and rich content of antioxidants, vitamins C and K, and dietary fiber. In the kitchen, they are incredibly versatile, suitable for desserts, yogurts, smoothies, jams, compotes, and even sauces for meat dishes. Frozen forest fruits retain most of their nutrients and are available year-round. Fresh berries are perfect for direct consumption or as a garnish for pastries and breakfast bowls.

Frankfurter sausages are traditional cooked sausages originating from Frankfurt am Main, made from finely minced pork or beef. They have a characteristic thin, slightly crispy casing, a pink-red colour and a mild, lightly smoked flavour. They are most commonly served heated in hot water, but can also be grilled or pan-fried. They are a popular choice for quick meals, hot dogs, mashed potatoes or sauerkraut. Their quick preparation and distinctive flavour make them a practical kitchen ingredient. In their home country, they are traditionally served with mustard and bread.

Frankfurters are processed meat products made from finely ground meat, most commonly pork, beef or poultry, combined with spices, salt and other ingredients. They are stuffed into natural or artificial casings and heat-treated. In Central European cuisine they rank among the most popular quick meals: they can be boiled, grilled or pan-fried. They are typically served with mustard, horseradish or bread. They are a staple of street food culture and a popular ingredient in baked pasta dishes, hot sandwiches or alongside eggs. A properly cooked frankfurter should not be overboiled, so that it retains its juiciness.