Ingredient list

Garlic salt is a seasoning blend made by combining dried, ground garlic with table salt, sometimes with the addition of anti-caking agents. It is used as a quick and convenient condiment that seasons a dish with both salt and garlic flavour in one step. It suits meat, poultry, fish, vegetables, pasta, sauces and soups. It is especially popular in American cuisine and for grilling. When using it, keep in mind its salt content and reduce the amount of additional salt accordingly. Store in a dry, dark place where it retains its aroma for a long time.

Garlic seasoning is a dried spice blend based on garlic, which may include granulated or dried garlic combined with salt, herbs, or other spices. It has an intense garlic aroma and flavour, and is easy to measure and store. It is suitable for seasoning meats, poultry, fish, vegetables, sauces, and soups. Compared to fresh garlic, it offers greater convenience and a longer shelf life. It serves as a staple seasoning in many world cuisines, from Mediterranean to American and Asian cooking. A small amount is enough to deliver a bold flavour impact.

Garlic shoots are the young, green stems of the garlic plant that emerge from the bulb before it fully matures. They have a mild garlicky flavour, less pungent than a garlic clove, with a slightly sweet note. In the kitchen, they work great in stir-fries, soups, sauces and salads. They are especially popular in Asian cuisine, where they are added to fried rice or noodle dishes. Garlic shoots can be eaten raw or cooked, a brief stir-fry preserves their crunchy texture and fresh taste. They are a good source of vitamin C, B6 and antioxidants. Fresh shoots should be firm and deep green in colour.

Garlic slices are thinly cut or dried pieces of garlic used both as a seasoning and a decorative element in cooking. Fresh slices are fried in oil and added to sauces, pasta, vegetables, or soups. Dried slices have an intense, concentrated flavour and are ideal for seasoning meats, marinades, and spice blends. Compared to crushed or pressed garlic, they leave more distinct pieces in the dish with a different texture. They are particularly popular in Italian, Asian, and Mediterranean cuisines. Easy to store, they also have a long shelf life.

Gelatin is a natural animal protein obtained by boiling bones, cartilage, and skin. In the kitchen, it serves as a gelling, thickening, and stabilizing agent. It is most commonly sold in powder or sheet form. It is used in the preparation of cakes, mousses, aspic, puddings, fruit jellies, and cold meat dishes. Before use, it must first be soaked in cold water and then dissolved in a warm liquid. A vegetarian alternative is agar-agar. Correct dosage is crucial, too much results in a very firm gel, while too little leads to insufficient setting.

Gelatin stabilizer is a kitchen product designed to firm up and stabilize whipped cream, frostings, and fillings. It contains gelatin or its alternatives, which help whipped products hold their shape for longer periods. It is widely used in pastry making and home baking when desserts need to remain stable without immediate serving. Simply mix it into whipped cream and the result stays fluffy even at room temperature. It is ideal for decorating cakes, filling choux pastry, and preparing various cream cheese frostings.

Gelespessa is a food-grade thickening and gelling agent based on xanthan gum or other hydrocolloids, used primarily in professional gastronomy and industrial food production. It allows sauces, soups, fillings, and beverages to be thickened without affecting the taste or colour of the final dish. The dosage required is very low, a small amount is sufficient to achieve the desired consistency. Gelespessa is typically gluten-free and suitable for vegetarians and vegans. In molecular gastronomy, it is used to create gels, foams, or spherification. The product is generally available in powder form.

Gelfix Classic is a gelling agent designed for making homemade jams, marmalades, and jellies. It contains pectin, a natural polysaccharide derived from fruit, which ensures that fruit preserves set properly. Thanks to precise dosing and a tried-and-tested formula, it delivers consistent results even for less experienced cooks. It is used by mixing with fruit before cooking, following the instructions on the packaging. Gelfix Classic is suitable for making jams with a reduced sugar content. The product is available in powder form and can be found in grocery stores and specialist food shops.

Gelfix Extra 2:1 is a gelling agent by Dr. Oetker designed for making jams, marmalades, and fruit spreads at home. The ratio in the name indicates the proportion of fruit to sugar, 2 parts fruit to 1 part sugar, resulting in fruitier and less sweet preserves compared to traditional recipes. The product contains pectin, which ensures a proper gel-like consistency. It is simple to use: mix it with the prepared fruit, bring to a boil, and add sugar. The result is homemade jam with a fresh, vibrant flavour and ideal texture. Gelfix Extra is a popular choice among home jam makers thanks to its reliability and ease of use.

Ghee is clarified butter originating from Indian cuisine, where it has been used for thousands of years. It is made by slowly heating butter to remove water and milk solids, resulting in a pure golden fat with a rich, nutty flavour. Because it contains no milk proteins, ghee has a very high smoke point (above 250 °C), making it ideal for frying, sautéing, and roasting. In Indian and Ayurvedic tradition, it is considered a health-promoting ingredient. It is also used to flavour rice, lentils, and curry dishes, or as a substitute for butter in baking. Ghee can be stored at room temperature without refrigeration.

Giblets are the edible offal and lesser-used parts of poultry, including the liver, heart, gizzards, and neck. They are a valuable ingredient with a rich, distinctive flavour, widely used in traditional cuisines around the world. Poultry livers are popular for making pâtés, sauces, and sautéed dishes, while gizzards work wonderfully in soups and braised meals. Necks and other bony parts are ideal for preparing hearty broths and stocks. Giblets are rich in protein, iron, and B vitamins, making them a nutritious addition to any diet. When cooking with giblets, it is important to handle them carefully and ensure they are thoroughly cooked before serving.

Gilt-head bream (Sparus aurata) is a saltwater fish from the family Sparidae, found mainly in the Mediterranean Sea and the eastern Atlantic Ocean. It is recognised by the characteristic golden stripe between its eyes, which gives it its common English name. Its flesh is white, tender, firm and very tasty with a slightly sweet flavour. In the kitchen, it is most often prepared whole, grilled, baked in the oven or baked in a salt crust. It also works well as fillets, in carpaccio or ceviche. It is popular in Mediterranean cuisine and highly valued for its low fat content and high levels of protein and omega-3 fatty acids.