Ingredient list

Linden blossom refers to the dried or fresh flowers of the linden tree (Tilia), used for centuries in herbal medicine and cooking. They have a delicately sweet, honey-like fragrance and a gently aromatic flavour. Most commonly, they are brewed into a soothing tea, popular for relieving cold symptoms and calming the mind. In the kitchen, linden blossoms work wonderfully as an ingredient in syrups, lemonades, desserts and baked goods, lending them a pleasant floral note. They also pair beautifully with honey, flavoured sugars and dairy-based dishes. The harvest season typically falls in June and July, when the flowers are in full bloom.

Linden blossoms are the small, intensely fragrant flowers of small-leaved or large-leaved linden trees, traditionally harvested in June and July. They are characterised by a delicate sweet scent and a mild honey-like flavour. In the kitchen they are most commonly used to prepare aromatic herbal tea, a popular home remedy for colds and insomnia. They also work well in syrups, lemonades, desserts, and for flavouring mead or spirits. Dried blossoms are a component of herbal tea blends. Linden tea is known to promote perspiration and soothe an irritating cough. The flowers are always harvested together with their bracts, which carry the characteristic gentle fragrance.

Lingonberries (Vaccinium vitis-idaea) are small red berries that grow wild in European forests and tundra. Unlike the larger American cranberries, lingonberries are notably smaller, more astringent and have a more intense flavour. They are most commonly used processed, in jams, compotes, sauces and syrups. In Central European cuisine, they are an essential accompaniment to game meats and traditional roast beef dishes, but they also pair well with desserts, pastries and drinks. Dried lingonberries are a popular snack and ingredient in muesli and salads. They are rich in vitamin C, antioxidants and proanthocyanidins.

Lingonberry compote is a preserved fruit preparation made from lingonberries (Vaccinium vitis-idaea), sweetened with sugar and spiced with cinnamon or cloves. Lingonberries have a distinctly tart, slightly bittersweet flavour that becomes more mellow through the compote-making process. In the kitchen, it is a classic accompaniment to game, roast beef, pork, and poultry, a staple of Czech, Slovak and Scandinavian cuisine. It also works well as a filling for desserts and pancakes, or as a complement to various cheeses. Lingonberries are rich in vitamin C and antioxidants. Compote is an easy way to preserve this flavour and enjoy it throughout the year.

Linguine are long, flat pasta originating from the Liguria region of Italy. Their name translates to little tongues in Italian, which aptly describes their characteristic flat shape. They are thinner than tagliatelle but wider than spaghetti, making them ideal for light sauces based on olive oil, seafood, or pesto. They are traditionally served with alle vongole clam sauce or aglio e olio. Cook them in salted boiling water for approximately 8-10 minutes until al dente to preserve their pleasant texture.

A liqueur is an alcoholic beverage made from distilled spirits or neutral alcohol, flavored with various ingredients, fruits, herbs, spices, nuts, chocolate, or coffee, and sweetened with sugar or honey. The alcohol content typically ranges from 15 to 55%. In the kitchen, liqueur is widely used to flavor desserts, cakes, sauces, and cocktails. Popular choices include Baileys in coffee, Amaretto in almond desserts, Grand Marnier in crêpes, or Kahlúa in chocolate creams. It is also added to whipped cream, ice cream, or tiramisu. When used in hot preparations, the alcohol content decreases through evaporation, but the intense aroma remains.

Liquorice is a plant whose root has been used for centuries in both cooking and traditional medicine. It has a distinctively sweet, slightly anise-like flavor, caused by the compound glycyrrhizin. In the kitchen, it is used in the form of dried root, powder, or extract, as an ingredient in sweets, teas, liqueurs, and confections. It is the key ingredient in classic black liquorice candy. It is also used to flavor sauces, marinades, and gingerbread spice blends. Liquorice extract is added to certain beers and liqueurs. It should be consumed in moderation, as excessive intake may have adverse health effects.

Liver is a type of offal consumed worldwide and one of the most nutrient-dense foods in a meat-based diet. The most commonly used varieties are pork, beef, poultry and lamb liver. It has a distinctive, slightly bitter flavor and a soft, tender texture. In the kitchen, it is fried, grilled, baked or used to make pâtés and spreads. It is exceptionally rich in iron, vitamin A, B vitamins and protein. Proper preparation, avoiding overcooking, is key to achieving a tender texture and full flavor.

Játrová paštika je jemně mletá delikatesa vyrobená převážně z vepřového nebo drůbežího jater, smíchaná s tukem, kořením a dalšími ingrediencemi. Má hladkou, roztíratelnou konzistenci a charakteristickou bohatou, mírně tučnou chuť s jemným nádechem. Nejčastěji se používá jako pomazánka na chleba nebo toast, ale také se hodí jako náplň do sendvičů, crêpes nebo jako součást teplých pokrmů. Vyrábí se jak průmyslově, tak v domácích kuchyních. Játrová paštika je bohatým zdrojem vitamínu A a železa. Výborně se kombinuje s nakládanou zeleninou, cibulí nebo hořčicí.

Liver sausage is a meat product made from finely ground liver, pork, and lard, seasoned with spices such as black pepper, marjoram, or nutmeg. It has a characteristic brownish colour, smooth texture, and a pronounced liver flavour. Unlike most sausages, it is soft and easily spreadable. It is used as a spread on bread, in sandwiches, and also in hot dishes as a base for sauces or fillings. It is most often served cold. Liver sausage is a good source of protein, vitamin A, and vitamin B12. It pairs well with bread, beer, or pickled accompaniments.

Liver sausage filling is a traditional Central European meat mixture prepared from cooked pork liver, meat and lard, seasoned with onion, garlic, marjoram and pepper. It is used as a stuffing for liver sausage, a type of filled casing that is a beloved part of traditional pork-slaughter cuisine. The mixture can also be pan-fried dry, or used as a component in various meat dishes and spreads. It has a rich, pronounced flavor with characteristic liver notes. It is a hearty, traditional ingredient with deep roots in Czech and Central European cooking.

Humr je mořský korýš považovaný za jednu z nejvýraznějších delikates v gastronomii. Disponuje tvrdou skořápkou, masitými klepety a sladkým bílým masem s jemnou strukturou. Nejčastěji se připravuje vařením nebo grilováním, a jeho maso se obvykle podává s rozpuštěným máslem, citronem nebo jemnými omáčkami. Využívá se v bisque polévce, risottu, těstovinových pokrmech nebo jako hlavní chod. Nejdůležitější části jsou ocas, klepeta a korál (vejce). Humr je bohatý na bílkoviny, selen a vitamíny skupiny B. Pochází převážně z chladných vod Atlantiku a severního Tichého oceánu.