Ingredient list

Herring fillet is a fatty saltwater fish with a distinctive, pronounced flavour and firmer flesh texture. The Atlantic herring (Clupea harengus) is one of the most abundant fish in the North Atlantic and Baltic Sea. In the kitchen, herring fillets are most commonly used marinated, pickled or smoked, popular preparations include fillets in oil, vinegar brine or creamy sauces. They work excellently in salads, on bread or as a starter. Herring is a rich source of omega-3 fatty acids, vitamin D and vitamin B12. Available fresh, frozen, salted and smoked.

Hiking salami is a cured, dried sausage made from pork and beef, seasoned with spices, garlic, and salt. It is a traditional Central European deli meat with a long history. The smoking and drying process gives it a bold, slightly spicy flavour and a firm texture. Its long shelf life made it a favourite choice for outdoor trips and hikes, which is how it got its name. It is most often eaten sliced as a snack, used in open sandwiches, or served on a cold cuts platter. It also works well chopped into egg or pasta salads. It is high in protein and fat.

Hoisin sauce is a thick, sweet-savoury Chinese sauce made primarily from soybeans, garlic, chilli peppers and various spices. It has a dark brown colour, a bold flavour and a naturally sweet depth. In Asian cuisine it is used as a marinade for meat, especially pork and poultry, but also as a dipping sauce or a base for stir-fry dishes. It is an essential component of traditional Peking duck, where it is served alongside thin pancakes. It pairs excellently with noodle bowls, fresh spring rolls and as a glaze when grilling. Its intense flavour means only a small amount is needed.

Hokkaido squash is a variety of pumpkin with a distinctly orange skin and flesh, named after the Japanese island. It is one of the most popular squash varieties in European kitchens, mainly because its skin is edible and does not need to be peeled. The flavour is sweet, creamy and slightly nutty. It works wonderfully in soups, creams, risottos, curries, roasted side dishes and desserts. It pairs excellently with coconut milk, ginger, nutmeg or cheese. It is rich in beta-carotene, vitamins C and E, and fibre. The season runs from September to December.

Holy basil, Thai kaphrao (also krapao, Ocimum tenuiflorum), is an aromatic herb with a peppery-clove fragrance and a slightly piquant flavour. It looks distinct from sweet basil: smaller, darker, often purplish leaves with a serrated edge. It is the essential ingredient of the Thai dish Pad Krapow (with minced meat, garlic, and chilli) and is also used in Vietnamese and Cambodian cuisines. Add it at the very end of cooking to preserve its essential oils. Not to be confused with Thai sweet basil ho ra pa (anise profile) or with sweet basil.

Honey is a natural sweetener produced by bees from flower nectar or honeydew. It is one of the oldest food products in the world and holds an irreplaceable place in the kitchen. It is used to sweeten drinks, in baking, for making marinades, dressings, and sauces. The flavour and aroma vary by origin, meadow honey is milder, while buckwheat honey is more robust and darker. It contains natural sugars, enzymes, vitamins, and antioxidants. At temperatures above 40°C, it loses some of its beneficial properties. Properly stored honey will not dry out or spoil, it is practically non-perishable.

Honey balsamic is a special type of balsamic vinegar enriched with honey, which gives it a distinct sweetness and a gently caramelized flavor. It is created by combining traditional balsamic vinegar with honey, resulting in a thicker consistency and a more complex flavor profile. In the kitchen, it works wonderfully as a salad dressing, a glaze for grilled meats or vegetables, and as a flavorful accompaniment to cheeses and desserts. It can also be used to reduce sauces or as a finishing drizzle. Its sweet and tangy balance makes it a versatile ingredient that enhances both savory and sweet dishes.

Medové houbové jsou jedlé houby, které rostou ve shlucích na kmenech a kořenech listnatých i jehličnatých stromů, nejčastěji na podzim. Chuť je mírně zemitá s lehce hořkým nádechem, který se vařením zmírňuje. Před použitím v kuchyni je nutné je důkladně uvařit, syrové nebo nedovařené medové houbové mohou způsobit zažívací potíže. Skvěle se hodí do omáček, polévek, risotta, dušených pokrmů nebo jako příloha k masu. Lze je také nakládat do octa nebo sušit na pozdější použití. Jsou dobrým zdrojem vlákniny a minerálů. Při sběru je třeba být opatrný, protože se podobají některým jedovatým druhům.

Honey popcorn is a popular sweet snack made from popcorn coated with honey or a honey caramel glaze. The result is a crunchy, sweet treat with a distinctive honey aroma and flavor. Besides being enjoyed on its own as a snack, it also works great as a topping for desserts, ice cream, or yogurt, or as an ingredient in sweet bars and homemade confectionery. Preparation is simple, popcorn is mixed with melted honey, optionally with butter, and then dried in the oven until crispy. The combination of light popcorn and natural honey sweetness creates an irresistible treat loved by both children and adults.

Humulus lupulus, commonly known as hops, is a plant whose female cones are a key ingredient in beer production. They give beer its characteristic bitterness, aroma, and help preserve the beverage. The Czech Republic is among the world's largest hop producers, and Saaz hops from the Žatec region are world-renowned for their delicate, earthy aroma. Hops are less commonly used in cooking, but can be added to soups, sauces, or brewed as a herbal tea. They contain bitter acids and essential oils that give them their distinctive flavor. Different varieties are used in brewing to achieve various beer styles.

Horse sausage is a meat product made from horse meat, sometimes blended with other types of meat. The consumption of horse meat has a long tradition in many countries, including France, Italy, Japan and Kazakhstan. Horse meat is lean and dark red, with a naturally sweeter flavour than pork or beef. Sausages made from it are typically seasoned with spices, garlic and salt, and can be smoked or fresh. Horse sausage is not common in many Western countries, but can be found in specialist butchers. It is suitable for grilling, pan-frying or serving as a cold starter.

Horse sirloin is a premium cut of meat from the back of a horse, equivalent to beef sirloin. Horse meat in general is lean and dark red, with a naturally sweeter and more delicate flavour than beef. The sirloin is one of the most tender and prized cuts, rich in protein and iron while being low in fat. It is best prepared on the grill or quickly seared in a pan to retain its juiciness. While horse meat is not common in many English-speaking countries, it is a popular and everyday ingredient in France, Italy and Japan.