Ingredient list

Citronová tymián (Thymus citriodorus) je voňavá bylina z rodu tymiánu (Thymus), jejíž esenciální oleje jí dodávají výraznou svěží citrusovou vůni v kombinaci s klasickou vůní tymiánu. Používá se čerstvá nebo sušená a skvěle se hodí k drůbeži, rybám, zelenině a sýru. Přidává se do marinád, bylinkových másel, omáček a zálivek na saláty. Skvěle doplňuje středomořská jídla, grilované pokrmy a polévky. Díky jemnější chuti ve srovnání s běžným tymiánem je oblíbená také v dezertním vaření, využívá se v citronových krémech, sorbetu a ovocných dezertech. Vyniká na slunném místě v květináči nebo bylinkové zahradě.

Citronová kůra je jemně nastrouhaná nebo sušená vnější vrstva citronové slupky, která je plná aromatických esenciálních olejů, jež dodávají výraznou citrusovou chuť a vůni. Zvyšuje jak sladká, tak slaná jídla o jasnost a hloubku. Často se přidává do těst na koláče, muffinů, palačinek, citronového cheesecaku a sušenek. Skvěle se také hodí do marinád, omáček na těstoviny, zálivek na saláty a pokrmů z mořských plodů. Čerstvě nastrouhaná kůra z bio citronu je nejchutnější volbou, používat by se měla pouze žlutá část, protože bílá dužina pod ní je hořká. Sušená citronová kůra je praktickou základní surovinou dostupnou po celý rok.

Lemonade is a refreshing non-alcoholic drink made from lemon juice, water and sugar. It can be still or sparkling, and flavoured with mint, ginger or other fruits. In the kitchen, it is used not only as a beverage but also as an ingredient in batters, sauces, glazes or marinades, adding a pleasant acidity and freshness. Homemade lemonade is especially popular during the summer months. Commercially produced versions contain various flavourings and preservatives. As a recipe ingredient, it lends dishes a light citrus character.

Lemongrass (Cymbopogon citratus) is a tropical herb native to Southeast Asia, prized for its fresh citrusy aroma and mildly sharp flavor. It is a staple ingredient in Thai, Vietnamese, and Indonesian cuisines. It is used in soups, curries, marinades, and broths. The tough lower stalks are added to dishes and removed before serving, or the stalks can be bruised and simmered whole. Ground or dried lemongrass is a convenient alternative when fresh is unavailable. Lemongrass pairs beautifully with coconut milk, ginger, chilli, and coriander. It contains essential oils with antioxidant properties and is also popular in herbal teas.

Lentilky are Czech chocolate sweets coated in a colourful sugar shell, among the most beloved confectionery in the country. They were originally made from the early 20th century by the Kneisl company in Holešov (later renamed Sfinx, part of the Nestlé group since 1992). today they are sold under the Orion brand. Their name derives from the Czech word for lentil, reflecting their distinctive lens-like shape. Inside the crunchy sugar coating lies a smooth milk chocolate centre. Lentilky have been made in the Czech lands for more than a hundred years and are especially popular with children. They are enjoyed as a snack, used to decorate cakes and pastries, or as a colourful topping for ice cream sundaes.

Lentils are small legumes with a high content of protein, fibre and minerals such as iron and folate. They come in many varieties, green, red, black (beluga), brown and yellow. Each has a slightly different flavour and cooking time. Green and brown lentils hold their shape better after cooking, while red lentils break down quickly and are ideal for soups and purees. They do not need to be soaked in advance. Lentils are used in soups, dips, salads, as a side dish or as the base of vegetarian meals. They are a staple ingredient in Indian, Mediterranean and Central European cuisines.

Light mayonnaise is a reduced-fat variant of classic mayonnaise with significantly fewer calories. This is achieved by replacing part of the oil with water, starch or other thickeners, while keeping the taste and creamy consistency as close to the original as possible. It is suitable for those who want to reduce their fat intake without giving up the familiar flavour of mayonnaise. In the kitchen it can be used just like the classic version, in salads, dressings, sandwiches or as a dip. The flavour may be slightly less rich than the full-fat variant, but for everyday use it is perfectly adequate.

Light rye flour is a finely milled, pale flour made from rye grain from which most of the bran has been removed. Compared to darker rye flours, it has a milder flavour and a lighter colour. Its lower fibre content makes it suitable in recipes where the strong taste of dark rye would be unwanted. It is used in pastries, gingerbread, biscuits, and blended flour mixes. Because rye contains less gluten than wheat, light rye flour is usually combined with wheat flour to improve dough workability. It adds a subtly characteristic rye note without overpowering acidity.

Lime is a citrus fruit related to the lemon, but with a more pronounced, fresher and sharper aroma. It originates from Southeast Asia and is today cultivated in tropical and subtropical regions around the world. Its juice and zest are key ingredients in Latin American, Asian and Caribbean cuisines. The juice is added to sauces, marinades, dressings, desserts and cocktails, it is an essential component of the classic mojito, caipirinha and margarita. The zest is excellent for flavouring pastry doughs, creams and drinks. Lime pairs wonderfully with coriander, garlic, ginger and chilli.

Lime juice is a fresh citrus juice pressed from limes, known for its distinctly tart and aromatic flavor. It is widely used in cooking and mixology, it flavors drinks, cocktails, and lemonades, as well as marinades, sauces, dressings, and desserts. It is a key ingredient in Mexican, Thai, and Caribbean cuisine. Thanks to its high vitamin C content, it brightens both dishes and beverages. Its intense acidity makes it a great substitute for lemon juice, giving recipes a bolder and more exotic character. It can be used freshly squeezed or bought bottled.

Lime zest is the outermost green layer of the lime peel, rich in essential oils that give it an intense citrus fragrance and a bright, refreshing flavour. It is obtained by grating or peeling fresh limes and is used as an aromatic ingredient in both sweet and savoury dishes. It is added to cake batters, muffins, cheesecakes and other desserts, but also works wonderfully in marinades, dressings, sauces and dips. Its fresh aroma pairs particularly well with Asian and Caribbean cuisine. When preparing it, it is important to grate only the green outer layer, as the white pith underneath is bitter.

Limoncello is an Italian lemon liqueur traditionally made by macerating lemon zest in pure alcohol with the addition of sugar syrup. It originates from the Campania region, particularly the Amalfi Coast, Capri, and Sorrento, where it is produced from local large lemons. It has a bright yellow color, intense lemon aroma, and sweet taste with refreshing acidity. Traditional alcohol content ranges from about twenty-five to thirty percent. It is served ice-cold as a digestif after meals. In cooking, it is used in desserts, tiramisu, panna cotta, ice cream, sorbets, and cocktails like spritz or martini.