Ingredient list

Kernotto je italský produkt vyrobený z ječných zrn, který se texturou a způsobem přípravy podobá risottu. Vyrábí se z celých nebo drcených ječných zrn, která při vaření uvolňují škrob a vytvářejí krémovou texturu podobnou klasickému rýžovému risottu. Tento pokrm má výraznou ořechovou chuť a pevnější strukturu než rýže, přičemž si zachovává dobrou soudržnost v jídle. Hodí se jako příloha nebo základ hlavního jídla, připravuje se stejně jako risotto, postupným přidáváním vývaru a neustálým mícháním. Je dobrým zdrojem vlákniny, bílkovin a minerálů. Skvěle se kombinuje se zeleninou, houbami, sýry a masovými přípravky.

Ketchup is one of the most widely used condiments in the world, made primarily from tomatoes, vinegar, sugar and spices. It has a thick consistency, a sweet-tangy flavour and a distinctive red colour. It is used as a dipping sauce for chips, burgers, hot dogs and grilled meats, as well as an ingredient in marinades, sauces, soups and various dishes. Commercially produced ketchup contains preservatives and stabilisers, while homemade versions are made purely from fresh ingredients.

Chilli ketchup is a variant of classic tomato sauce enriched with the heat of chilli peppers. It combines the typical sweet-tangy flavour of tomatoes with a spicier, more pungent kick that fans of bold food will love. It works well as a dipping sauce for chips, burgers, grilled meats or sausages, and can also be used as part of marinades and sauces. The level of heat varies between products, from mildly spicy to very hot versions. Making it at home is straightforward: simply add fresh or dried chilli to a basic ketchup according to taste. Chilli ketchup is a popular choice for those who want to add an extra punch to their dishes.

Hot ketchup is a spicy variant of classic tomato sauce, enriched with chilli, pepper or other fiery spices. It retains the characteristic thick consistency and sweet-tangy base, complemented by a bold heat. It works excellently as a dip for fried foods, grilled meats, burgers or hot dogs. It is equally useful as an ingredient in spicy marinades, sauces, or as a flavouring base for soups and stews. The level of spiciness can vary depending on the brand and recipe, from medium-hot to very intense versions. For lovers of bold, spicy food, hot ketchup is a great way to quickly add a kick to any dish.

Sweet ketchup is a popular variant of classic tomato sauce with a higher sugar content or added sweeteners, giving it a more pronounced sweet flavour while retaining a mild tang. It is especially popular with children and works well as a dip for chips, chicken nuggets, hot dogs or pizza. In the kitchen, sweet ketchup can also be used as a base for BBQ sauces, meat glazes or as an ingredient in salad dressings. It has a thick consistency and a rich red colour. Compared to classic ketchup, it has a less acidic and gentler profile, making it well suited to dishes where a stronger sourness would be unwelcome.

Kidney beans are named for their distinctive kidney shape and have a deep red color. They feature a mildly sweet flavor and develop a smooth, creamy texture when cooked. They are an essential ingredient in chilli con carne but also work well in Mexican salads, burritos, soups, and stewed dishes. When combined with rice, they form a complete protein source, making them an important food in vegetarian diets. Before cooking, they must be soaked for at least eight hours and then thoroughly boiled, as raw kidney beans contain lectin that must be eliminated through proper heat treatment. They are a rich source of dietary fiber, iron, potassium, and folic acid.

Kimchi is a traditional Korean fermented dish, most commonly made from napa cabbage marinated in a paste of chilli flakes, garlic, ginger, fish sauce, and other ingredients. It has a characteristically spicy, sour, and umami flavor with notable heat. In Korean cuisine, it is practically indispensable, served as a side dish with nearly every meal. It also works well as an ingredient in fried rice, soups, dumplings, burgers, and sandwiches. Kimchi is rich in probiotic bacteria produced during fermentation, which supports healthy digestion. It contains vitamins A, B, and C, dietary fiber, and antioxidants.

Kiwi (Actinidia deliciosa) is a fruit originally from China, today grown mainly in New Zealand and Italy. The fruit has a brown, fuzzy skin and bright green or golden flesh inside, with characteristic small black seeds and a white centre. The flavour is sweet-tart with a distinctive freshness. It is exceptionally rich in vitamin C, a single fruit can cover the recommended daily intake. It also contains vitamin K, potassium and antioxidants. In the kitchen it is used fresh in fruit salads, desserts, smoothies and as decoration. The enzyme actinidin in kiwi breaks down proteins, so it should not be mixed with gelatine or dairy desserts that need to set.

Kiwi syrup is a sweet liquid preparation with the characteristic taste and aroma of kiwi, made from kiwi fruit juice or extract. It is primarily used as an ingredient in drinks, mixed with water, lemonade or sparkling water. It works wonderfully in fruit cocktails, smoothies, and also for flavouring desserts, panna cotta, ice cream or fruit salads. Thanks to its intense green colour, it is also used as a decorative drizzle. Kiwi syrup is available in various qualities, from natural versions with a higher fruit content to industrial varieties with artificial flavourings and colouring. When choosing, it is advisable to check the product composition.

Kladenská pečeně is a traditional Czech meat dish made from pork, most often pork belly or shoulder, filled with sausage, bacon or a hard-boiled egg. The meat is seasoned, rolled into a roulade shape and slowly roasted in the oven. The result is a juicy, richly flavoured roast with a filling that reveals itself beautifully when sliced. It is served warm with Czech bread dumplings and cabbage, or as a cold version with pickled cucumber and horseradish. This dish is a staple of Czech home cooking and a popular choice for festive Sunday lunches and family celebrations.

Kofola is an iconic non-alcoholic carbonated drink originating from Czechoslovakia, produced since 1960. Its unique flavour is created from the secret KOFO syrup, a blend of around fourteen herbal and fruit extracts complemented by caramel. Compared to colas, it contains less sugar and has a more pronounced herbal taste. In the kitchen, Kofola is used not only as a refreshing drink, but also as an interesting ingredient in meat marinades, sauces, or when baking gingerbread and other dark doughs, thanks to its caramel colour and distinctive flavour. In summer, it is popular served on tap.

Kohlrabi is a vegetable from the brassica family, recognisable by its swollen, round above-ground bulb, which comes in pale green or purple varieties. Its flavour is reminiscent of a mildly sweet, tender broccoli stem or cabbage core. It can be eaten raw or cooked, grated raw it is added to salads and coleslaw, while boiled or steamed it makes an excellent side dish. Kohlrabi can also be stuffed, baked or added to soups and vegetable dishes. It is rich in vitamin C, potassium and dietary fibre, and is valued for its low calorie content. It is particularly popular in Central Europe, where it is grown as an early summer vegetable.