Ingredient list

Leaf spinach refers to fresh, whole leaves of spinach (Spinacia oleracea). Unlike frozen spinach or spinach purée, they offer a more pronounced texture and a fresh flavour. Young baby leaves are more tender and ideal for cold salads, smoothies or as the base of a dressed salad bowl. Larger leaves can be blanched, wilted in butter, or added to pasta, risotto, quiche, soups and fillings. Spinach is an excellent source of iron, calcium, vitamins A, C and K, and folate. It contains oxalates, so consuming it alongside dairy products or citrus juice is recommended to improve nutrient absorption. Fresh leaf spinach should be refrigerated and used within a few days.

Leafy greens encompass a broad group of plants grown for their edible leaves, including spinach, rocket, chard, various lettuces, kale, pak choi and many more. They share a high content of water, dietary fibre, vitamins (especially K, C and folate) and minerals. In the kitchen they are served raw in salads, or cooked as a side dish, the base of soups, stuffings or blended into smoothies. Their quick preparation and lightness make them an ideal choice for a healthy everyday diet. Storing them in a cool, humid environment helps maintain their freshness for longer.

Lecithin is a natural emulsifier belonging to the phospholipid group, naturally present in the cell membranes of both animals and plants. In the food industry, it is most commonly derived from soybeans or sunflower seeds. As an emulsifier, it helps bind fat and water components, making it widely used in the production of chocolate, mayonnaise, margarine, baked goods and various processed foods. In modern gastronomy, it is also used to create light, airy foams and espumas. Soy lecithin is one of the most widely used food additives in the world. It can also be used in home baking as a partial fat substitute.

Leek is a vegetable belonging to the allium family, with a characteristic mild, slightly sweet flavour that is less pungent than onion. The white and pale green parts of the stem are most commonly used, while the dark green leaves are better suited for stocks and broths. It is an essential ingredient in European cuisine, used in soups, quiches, risottos, pasta dishes, gratins, and as a side dish on its own. It pairs beautifully with creamy sauces, cheese, eggs, and meat. Leeks can be braised, sautéed, boiled, or baked. They are rich in vitamin K, vitamin C, folate, and antioxidants.

Hovězí kýta patří mezi ceněné a oblíbené kusy jehněčího masa. Pochází ze zadní části zvířete a vyznačuje se jemnou, šťavnatou texturou a charakteristickou, mírně sladkou chutí. Nejčastěji se připravuje jako celé pečeně v troubě, buď pomalu při nízké teplotě, nebo rychleji při vyšší teplotě. Skvěle se kombinuje s česnekem, rozmarýnem, tymiánem a olivovým olejem. Lze ji také nakrájet na plátky na grilování nebo rozdělit na kousky na dušení. V mnoha zemích je pečená hovězí kýta tradičním velikonočním pokrmem.

Lemon is a citrus fruit with a distinctly sour taste and a fresh, zesty aroma, making it one of the most widely used ingredients in kitchens around the world. Both the juice and the zest are used, the zest contains aromatic essential oils and is perfect for doughs, creams, marinades and drinks. The juice adds acidity to dishes, replaces vinegar, and enhances salads, fish, seafood and desserts. Lemons are rich in vitamin C and antioxidants. Unripe fruits are intensely sour, while ripe ones are slightly sweeter. They are also ideal for making lemonades, syrups, candied peel or preserved fruits.

Lemon balm is an aromatic herb from the mint family, known for its distinctive lemon fragrance and mildly tangy flavor. Native to the Mediterranean region, it is now cultivated throughout Europe and beyond. In the kitchen, fresh or dried leaves are used as a seasoning in salads, soups, fish dishes, sauces, and beverages. It also pairs wonderfully with fruit desserts, herbal teas, and lemonades. Beyond cooking, lemon balm is valued for its calming properties and is widely used in herbal medicine to relieve stress and improve sleep. Its fresh citrusy scent makes it a favorite ingredient in summer cooking and homemade herbal syrups.

Lemon glaze is a simple confectionery coating used to top and decorate baked goods. It is most commonly made by combining powdered sugar with fresh lemon juice and sometimes a little lemon zest, resulting in a smooth, glossy finish with a bright citrus flavor. It is used on doughnuts, bundt cakes, muffins, cookies, and lemon loaves. Applied with a brush or spoon over cooled baked goods, it sets into a delicate, slightly translucent layer. The consistency can be easily adjusted by adding more sugar to thicken or more lemon juice to thin it. Its tangy citrus flavor beautifully balances the sweetness of the pastry.

Lemon juice is the liquid squeezed from fresh lemons and one of the most widely used ingredients in cooking. It has a distinctly sour taste and a fresh citrus aroma due to its high citric acid content. It is used to brighten salads, marinades, sauces, soups, risottos, and seafood dishes. In baking, it acts as the acidic component that reacts with baking soda to help leaven doughs and batters. It also prevents browning of cut fruits and vegetables. Lemon juice is an essential ingredient in lemonades, cocktails, and fruit drinks. It is available fresh or as bottled 100% juice without additives. Even a few drops can noticeably elevate a dish.

Lemon pelargonium (Pelargonium citrosum) is an aromatic plant from the Geraniaceae family whose leaves emit a strong lemon scent. In the kitchen, fresh or dried leaves are used as a fragrant addition to teas, lemonades, syrups and desserts. Their aroma pairs beautifully with fruit salads, panna cotta or ice cream. The plant is also popular in aromatherapy and natural cosmetics. It is grown as a houseplant or balcony plant, and in warmer climates also outdoors. Leaves are added to sugar syrups or used to infuse milk and cream. The flavour is more delicate and citrusy than that of a true lemon.

Lemon syrup is a thick, sweet liquid with a pronounced lemon flavor, made from lemon juice, sugar, and water. It is used as the base for homemade lemonades, cocktails, and mixed drinks, or as a flavoring in teas and fruit beverages. In confectionery, it is added to creams, fillings, ice creams, and sorbets. It is also used to soak cake sponges to keep them moist. The syrup can be easily made at home or purchased ready-made. Commercial versions may contain colorings and flavorings, while homemade versions tend to be purer and more intense in flavor. Store in the fridge where it keeps for several weeks. It pairs wonderfully with pancakes, waffles, and fruit salads.

Lemon tea is a refreshing beverage with a distinctive citrus flavour, most commonly prepared from a black or green tea base enhanced with lemon flavouring, lemongrass or fresh lemon slices. It is available as loose-leaf tea, tea bags and instant mixes. In the kitchen, it works well as a base for iced teas, punches or dressings. The gentle acidity of lemon pleasantly brightens both drinks and dishes. It also makes an excellent base for marinades for poultry or fish, where it naturally tenderises the meat.