Ingredient list

Horseradish is a perennial plant with a large, pungent root used in cooking as a fiery spice with a characteristic sharp aroma and flavour. Grated or ground, the root releases volatile mustard glycosides that irritate mucous membranes and cause watering eyes, much like onions. It pairs well with boiled meats, cured meats, fish and eggs. It is the key ingredient in horseradish sauce and cold dressings. In folk medicine, it has long been valued for its antibacterial properties and ability to aid digestion. Horseradish is rich in vitamin C, potassium and sulphur compounds. Freshly grated root has the most intense aroma.

Horseradish leaves are the large, dark green leaves of the horseradish plant (Armoracia rusticana). They share the root's characteristic pungent, mustard-like aroma, though in a milder form. In the kitchen, they are most commonly used when pickling vegetables and cucumbers, where they help prevent the brine from becoming too soft and add a distinctive spicy note. In some cuisines, the leaves are placed alongside cured meats or meat dishes as a seasoning substitute. They can also be blanched and served as a vegetable. Fresh leaves are sometimes added to brine during home fermentation. They are harvested in spring and summer when at their freshest.

Horseradish mustard is a pungent condiment made by combining classic mustard with grated or dried horseradish. The result is a bold, fiery and aromatic paste with a double layer of heat. It pairs excellently with fatty meats, cured meats, hot dogs, burgers and sandwiches, where it perfectly balances the richness of the dish. It is also used as a base for marinades and dipping sauces. Unlike plain horseradish, the addition of vinegar and stabilisers makes it more shelf-stable and easier to portion. It comes in various heat intensities. This condiment is particularly popular in Czech, German and Scandinavian cuisines.

Hot pepper is a spicy vegetable from the Capsicum genus, known for its intense heat caused by capsaicin. It is used in the kitchen fresh, dried, or ground, adding fiery warmth and depth of flavor to dishes. It works well in sauces, marinades, salsas, soups, and meat dishes. The heat level is measured on the Scoville scale, with different varieties varying in intensity. The seeds and inner membranes are the hottest parts of the fruit. When handling hot peppers, it is recommended to wear gloves and avoid touching your eyes.

Hot sausages are meat products seasoned with spices containing higher amounts of chilli or other hot ingredients. They are most commonly made from pork with the addition of garlic, paprika and various types of chilli. Their flavour is bold, spicy and aromatic. In the kitchen, they are used to prepare stews, baked dishes, pizza, pasta sauces, or grilled as a standalone treat. They also work well in lentil or bean dishes, where they add depth of flavour. The level of heat varies depending on the recipe, from mildly spicy to very hot varieties.

Millet is one of the oldest cereals cultivated by humans. It is naturally gluten-free, easy to digest, and rich in magnesium, iron, phosphorus, and B vitamins. In the kitchen, it is extremely versatile, it can be prepared as a sweet porridge, a savory side dish, or the base of vegetarian patties and stuffings. Its flavor is mild and slightly nutty. Before cooking, it is recommended to rinse millet and optionally dry-toast it to enhance its taste. It is popular in gluten-free and health-conscious diets as an alternative to rice or quinoa.

Hummus je tradiční středovýchodní pasta vyrobená z vařených nebo konzervovaných cizrny, smíchaná s tahini, citronovou šťávou, česnekem a olivovým olejem. Má krémovou konzistenci a výraznou oříškovou chuť s jemnou kyselostí. Podává se jako dip k plackám nebo zelenině, jako pomazánka na chlebu, nebo jako příloha k masu a grilovaným pokrmům. Skvěle chutná posypaný paprikou, petrželí, piniovými oříšky nebo pokapaný ochuceným olivovým olejem. Bohatý na rostlinné bílkoviny, vlákninu a zdravé tuky, je oblíbenou volbou v vegetariánské a veganské kuchyni.

Hungarian salami is a traditional cured meat product of Hungarian origin, made from pork or a mixture of pork and beef seasoned with characteristic spices, especially paprika. It is recognizable by its distinctive white mold coating on the surface, which develops during the curing process and gives it a unique aroma. The flavor is bold, slightly spicy, and smoky. In the kitchen, it is used primarily on cold platters, open-faced sandwiches, pizza, or as part of a charcuterie board. It also pairs well with egg dishes, pasta salads, and baked recipes. Best served thinly sliced.

Hungarian sausage is a traditional meat product originating from Hungary, where it has been made for centuries. It is most commonly prepared from pork seasoned with paprika, garlic, caraway and other spices. The characteristic red colour comes from the generous addition of ground paprika, which can be sweet or hot. It has a firm, slightly smoky flavour and a distinctive aroma. In the kitchen it is enjoyed as a snack on its own, but also as an ingredient in goulashes, soups, baked dishes or as a side to bread. It pairs wonderfully with pasta, risotto or skillet meals.

Hydrogenated fat is a vegetable fat that has undergone the process of hydrogenation, a chemical process that converts liquid vegetable oils into a solid form. For many years it was a popular fat for baking, frying, and the production of confectionery products, thanks to its stability and long shelf life. In industrial food production it is used in biscuits, long-life baked goods, and chocolate coatings. It contains trans fatty acids, which have an adverse effect on heart and vascular health. In modern cooking, it is increasingly being replaced by healthier alternatives such as unrefined vegetable oils, butter, or coconut fat.