Ingredient list

Hare meat is lean, dark game meat with a strong and distinctive flavor and aroma. This meat comes from the wild European hare and is a traditional ingredient in autumn and winter cuisine. Containing less fat than most domestic meats, it is a rich source of protein and minerals. Most commonly braised in red wine, roasted with root vegetables, or prepared as a traditional hare in cream sauce, marinating before cooking is recommended to mellow the intensity of the gamey flavor and tenderize the meat. Pairing well with dumplings, potatoes, or a wide range of autumn side dishes, it is a popular choice for festive game menus throughout Central Europe.

The hare saddle is the most tender part of the hare, taken from the back muscles running along the spine. The meat is lighter in color than the leg, very delicate, and has a subtler gamey flavor. It is best suited for a quick sear in butter or gentle roasting at a low temperature to retain its juiciness. Overcooking is the greatest enemy of this cut, the meat should be served pink in the center. Hare saddle is often paired with red wine, plum, or cream sauces. It is considered one of the highlights of autumn game cuisine and frequently features in fine dining festive menus.

Harissa is a spicy paste originating from North Africa, particularly Tunisia, Morocco, and Libya, made from hot chilli peppers, garlic, olive oil, and spices such as cumin, coriander, and caraway. The paste has a deep red to orange colour and a distinctly fiery flavour with pleasant smoky and earthy undertones. In North African and Arab cuisine, it is used as a condiment, an ingredient in soups, stews, couscous dishes, or as a marinade. In Europe, it has gained popularity as a versatile hot sauce for meat, burgers, and dips. It is available in shops as a ready-made paste or can easily be prepared at home.

Havana is a rum of Cuban origin, named after the capital city of Cuba. It belongs to the category of light or golden rums made from sugar cane, with Havana Club being the most well-known brand. The typical flavour is smooth and slightly sweet, with notes of vanilla, caramel and tropical fruit. In the kitchen, it is used as a base for cocktails, especially Mojito, Daiquiri and Cuba Libre. It is also used in the preparation of desserts, sauces and marinades. Rum pairs well with citrus, mint, coconut and chocolate. The alcohol content is usually around 40% ABV.

Hazelnuts are the fruits of the common hazel (Corylus avellana) and are among the most popular nuts in European cuisine. They have a gently sweet, buttery flavour that deepens into a rich, nutty aroma once toasted. They are used in a wide range of sweet and savoury recipes, from chocolate spreads, pralines, cakes and biscuits to muesli and pesto sauces. Ground hazelnuts also serve as a gluten-free flour substitute in baking. They are an excellent source of vitamin E, healthy unsaturated fats, magnesium and dietary fibre. Available as whole, peeled, crushed or finely ground kernels.

Head cabbage is one of the most widely used vegetables in Czech and Central European cuisine. Also known as white cabbage, it forms compact round heads with tender or firm leaves depending on the variety. It is eaten raw in salads and coleslaw, braised as a side dish, added to soups, and used to make traditional sauerkraut. It is rich in vitamin C, vitamin K, dietary fibre, and antioxidants. When cooked, it softens and develops a milder, slightly sweet flavour. In Czech cooking, it is an essential ingredient in many traditional dishes, including meat stews and vegetable soups. It stores well in a cool place for several weeks.

Heavy cream is a dairy product with a high fat content, typically between 30 and 40 percent. Unlike sour cream, it is not fermented and has a smooth, mildly sweet flavor. It is a key ingredient in many recipes, it can be whipped into stiff whipped cream for desserts and cakes, used to thicken sauces and soups, and to enrich doughs and creamy fillings. It suits both sweet and savory dishes. Cream with a higher fat content whips more easily and produces a more stable result. In vegan cooking, it can be replaced with coconut cream, though the flavor and texture will differ.

Hemp flour is a finely ground product made from the seeds of industrial hemp (Cannabis sativa) after the oil has been pressed out. It is characterised by a greenish colour, an earthy nutty taste, and a high content of plant protein, fibre and minerals. It is naturally gluten-free, making it suitable for people with coeliac disease or gluten sensitivity. In the kitchen, it is added to bread doughs, biscuits, protein bars or smoothies. It is recommended to blend it with other flours, as it does not have suitable baking properties on its own. It contains no psychoactive substances.

Hemp oil is cold-pressed from the seeds of industrial hemp (Cannabis sativa) and is valued for its exceptionally well-balanced nutritional profile. It contains an ideal ratio of omega-3 to omega-6 fatty acids, vitamin E and various minerals. It has a distinctive greenish colour and a nutty, slightly earthy flavour. It is not suitable for cooking at high temperatures, as heat destroys its beneficial compounds and can cause it to burn. It is best used as a salad dressing, added to smoothies, dips or cold dishes. It is popular in vegetarian and vegan cooking as a source of healthy fats.

Hemp seeds are the edible seeds of industrial hemp (Cannabis sativa) and are considered an exceptionally nutritious food. They contain a high proportion of quality plant-based protein, healthy unsaturated fats, particularly omega-3 and omega-6 fatty acids, as well as minerals such as magnesium, iron and zinc. Their flavour is mild, nutty and slightly earthy. In the kitchen they are added to yoghurt, muesli, smoothies, salads and baked goods. They can be eaten raw, toasted or in the form of hemp flour. They are popular in vegetarian and vegan diets as a complete source of protein.

Hera is a traditional Czech vegetable fat margarine that has been popular in households since the 1980s. It is made from plant-based oils and is valued for its versatility and affordability. In the kitchen, it is used as a butter substitute for baking, frying, and preparing pastries, cakes, and creams. Compared to butter, Hera contains less saturated fat and is lactose-free, making it suitable for people with dairy intolerance. Its mild, neutral flavour makes it easy to use in both sweet and savoury recipes without altering the taste significantly.

Herb butter is a blend of softened butter and fresh or dried herbs, used as a flavorful and aromatic ingredient in the kitchen. It is most commonly prepared with parsley, chives, garlic, rosemary, or thyme. It is typically served melting over grilled meats, steaks, or fish, where it quickly melts and leaves a rich herby flavor. It also works great spread on bread, or used to finish sauces, pasta, and vegetables. It can be easily made at home, simply mix the ingredients, roll into cling film, and store in the fridge or freezer. Its long shelf life makes it a practical pantry staple.