Ingredient list

Gin is a distilled alcoholic spirit based on grain alcohol, whose characteristic flavour comes primarily from juniper berries and other botanical ingredients, typically coriander seeds, angelica root, citrus peel, or cardamom. It originated in the Netherlands in the 17th century and is now produced in many styles, with London Dry Gin being the most dominant. In bartending, it is one of the most widely used spirits, it forms the base of cocktails such as Gin & Tonic, Martini, Negroni, and Tom Collins. The flavour profile varies by producer and botanicals used, ranging from fresh citrus notes to earthy and spiced varieties.

Ginger (Zingiber officinale) is a root plant native to Asia with a characteristically spicy, aromatic flavour and a fresh, zesty scent. In the kitchen, the fresh root is used, grated, sliced or juiced. It is a key ingredient in Asian, Indian and Caribbean cuisines, featuring in curries, soups, marinades and sauces, as well as in baked goods like gingerbread and ginger biscuits. It has well-documented health benefits, it aids digestion, reduces nausea and has anti-inflammatory properties. Fresh ginger is more pungent than dried or ground varieties.

Ground ginger is the dried and powdered root of the ginger plant (Zingiber officinale). Compared to fresh ginger, it has a less fresh but more intense, warmer and earthier flavour. It is used as a spice in gingerbread, ginger biscuits and various cakes, as well as in savoury dishes such as curries, sauces, marinades and soups. It is a popular component of spice blends like garam masala or chai spice. Storage is straightforward, kept in a sealed container, it retains its aroma for about one year. It is a convenient alternative to fresh ginger in recipes where juiciness is not required.

Ginger Ale is a carbonated non-alcoholic soft drink with a distinctive ginger flavour. There are two main styles: the Canadian style (drier, more subtle) and the golden style (more intense ginger taste). It is enjoyed on its own as a refreshing drink, but it is also a popular mixer in cocktails such as Moscow Mule, Dark & Stormy, and various non-alcoholic beverages. The pleasant spiciness of ginger combined with sweetness makes it a traditional home remedy for nausea and digestive discomfort. In cooking, it is sometimes used in marinades and sauces to add a subtle spicy note.

Ginger beer is a carbonated non-alcoholic drink with a bold, spicy ginger flavor. Unlike mild ginger ale, it is fuller-bodied, less sweet, and has a noticeably sharper ginger bite, originally produced by fermentation, today most often made as a soft drink from fresh ginger infusion. It is an essential ingredient in the Moscow Mule and Dark &apos. n&apos. Stormy cocktails, and also works in non-alcoholic drinks, marinades, and sauces. Serve chilled, often over ice with lime.

Ginger juice is a concentrated liquid obtained by pressing fresh ginger root. It is characterised by an intense, spicy and pungent flavour with citrusy undertones. In the kitchen, it is used in marinades, dressings, Asian sauces, smoothies and hot drinks. It also plays a prominent role in ginger beer and various cocktails. Even a small amount is enough to add a bold flavour to any dish. Ginger juice is also popular in natural health practices, ginger is traditionally associated with supporting digestion and relieving nausea. It can be prepared at home by pressing fresh ginger or purchased as a ready-made product in health food stores.

Ginger paste is blended or puréed fresh ginger, often with added oil, salt or vinegar for better preservation. It is a practical alternative to fresh ginger root, saving the time spent peeling and grating. It is used in Asian cuisine as a base for curry pastes, marinades, sauces, soups and stir-fry dishes. It is easy to measure out and keeps in the refrigerator for weeks. In terms of flavour, it is comparable to fresh ginger, though it may be slightly less intense. It is available in shops or can easily be prepared at home by blending fresh ginger root.

Ginger syrup is a sweet, aromatic syrup made from fresh or dried ginger and sugar. It is characterized by a bold, spicy flavor with a gentle heat. In the kitchen, it is used as an ingredient in cocktails, lemonades, hot drinks, and desserts. It is a popular ingredient in homemade lemonade or ginger ale. It also works well for flavoring Asian sauces, marinades, and roasted dishes. Thanks to the active compounds in ginger, it may have a beneficial effect on digestion. It can be prepared by simmering ginger with sugar and water, or purchased ready-made in stores.

Gingerbread is a traditional baked good typical of Central European and Nordic cuisine, flavored with a blend of spices, usually cinnamon, cloves, ginger, anise, and cardamom. The dough is based on flour, honey or sugar, eggs, and fat. It comes in two main forms, soft gingerbread and hard gingerbread. The soft variety is served sliced or in a loaf shape, while the hard variety is used for decorating, especially at Christmas. Gingerbread is traditionally baked during Advent but is enjoyed year-round. Older gingerbread, when grated, serves as an ingredient in sauces and festive dishes. It is a symbol of Central European Christmas tradition.

Gingerbread for grating is a special type of hard gingerbread intended for use as a spice or thickener in cooking. When grated or crumbled, it is added to svickova sauce, the classic Czech beef sirloin sauce, where it provides a characteristic dark color, gentle sweetness, and spiced depth of flavor. It is also used in sauces for game, pork, or gingerbread-based desserts. Compared to soft gingerbread, it has a firmer texture and more intense flavor that develops well during cooking. It is a typical ingredient in traditional Czech cuisine, especially for preparing festive dishes.

Gingerbread spice mix is an aromatic blend of ground spices typical for preparing gingerbread, Christmas cookies, and other spiced baked goods. The basic ingredients usually include cinnamon, ginger, cloves, anise, cardamom, and star anise, with the exact composition varying by brand or family recipe. It is used not only in gingerbread dough but also in spiced cookies, cocoa desserts, mulled wine, Christmas tea, or compotes. In modern cooking, it also works well in meat marinades, pumpkin soup, or roasted fruit. It is sold ready-made as a ground blend. Store in a sealed container away from light and heat to preserve its full aroma.

Glass noodles, also known as cellophane noodles or crystal noodles, are transparent threads made from bean starch, most commonly mung bean starch. After cooking or soaking in water, they become translucent with a glassy appearance that gives them their name. They have a mild, neutral flavour and a slightly chewy texture. In the kitchen, they are used primarily in Asian recipes, in soups, spring rolls, pad thai, the Korean dish japchae, or stir-fries. They are usually soaked in hot water before cooking. Naturally gluten-free, they readily absorb the flavours of surrounding ingredients and sauces.