Ingredient list

Mango powder, known in Indian cuisine as amchur, is made by drying and grinding unripe green mangoes. It has a distinctly sour, slightly astringent flavour with a subtle mango undertone. In Indian and South Asian cooking, it is used as a substitute for lemon or tamarind juice to add acidity to dishes, particularly when adding liquid is undesirable. It is added to spiced sauces, marinades, biscuits, bread, soups and roasted legumes. In modern cuisine, it is also used in smoothies, fruit dressings and exotic desserts. Store it in a cool, dry and dark place to preserve its intensity of flavour for a long time.

Mango sauce is a sweet and tangy condiment made from fresh or processed mango, typically seasoned with lime juice, ginger, chilli or coriander. It pairs wonderfully with lamb, pork and chicken, and works brilliantly alongside grilled dishes or fish tacos. In Asian cuisine it is added to wok-cooked dishes, while in Indian cooking it forms the base of fruity chutneys. Ready-made versions are available in stores, but it is also very easy to prepare at home with just a few ingredients. The natural sweetness of mango combined with acidity and spices creates a remarkably versatile sauce that elevates both simple and more elaborate recipes.

Maple syrup is a natural sweetener made by evaporating the sap of maple trees, primarily the sugar maple grown in Canada and the northeastern United States. It has a distinctive amber colour and a complex caramel-woody flavour that varies depending on the grade and density of the syrup. It is used as a natural sugar substitute in pancakes, porridge, baked goods, marinades, and salad dressings. Compared to refined sugar, it contains trace amounts of minerals such as manganese and zinc. Maple syrup is a staple of North American cuisine and has gained global popularity as an alternative sweetener.

Maraschino is a sweet liqueur made from marasca cherries, originating from the Dalmatia region of Croatia. It is known for its distinctive almond and cherry aroma, which comes from fermenting whole fruits including the pits. In the kitchen, it is primarily used as a flavoring in desserts, creams, cocktails, and confectionery. It is added to cake fillings, tiramisu, pralines, and fruit salads. Thanks to its intense, slightly bitter almond taste, only a small amount is needed. The most famous brand is Italian Luxardo, which has been produced continuously since 1821.

Margarine is a plant-based fat made primarily from hydrogenated or partially hydrogenated vegetable oils, such as sunflower, palm, or rapeseed oil. It was created in the 19th century as a cheaper alternative to butter and today comes in many varieties, for frying, baking, and as a spread. In the kitchen, it is used wherever butter would otherwise be used: on bread, in doughs, sauces, or for frying. It has a neutral to slightly buttery flavor and good spreadability even when cold. Compared to butter, it contains less saturated fat, although quality varies depending on the type and processing method.

A marinade is a seasoned liquid or paste mixture in which meat, fish, vegetables, or tofu are soaked before cooking. The base typically consists of an acidic component, vinegar, lemon juice, or wine, combined with oil, herbs, spices, and garlic. The acid helps tenderize the texture of the meat and allows flavors to penetrate more deeply. Marinating time ranges from a few minutes to many hours depending on the type of ingredient. Marinades are used for grilling, roasting, frying, and preparing cold dishes. The right marinade significantly enhances the flavor and juiciness of the final dish.

Marjoram je aromatická bylina z rodiny mátových, blízce příbuzná oreganu, ale s jemnější, sladší a méně pronikavou chutí. Pochází z oblasti Středomoří a Blízkého východu a používá se v kuchyni jak sušená, tak čerstvá. Skvěle se hodí k vepřovému, drůbežímu, jehněčímu a uzeným masům, což z ní činí nezbytnou součást koření do guláše, klobás, tlačenky a česnekové polévky. Přidává se také do náplní, bramborových pokrmů a bylinkových másel. Sušený majorán má intenzivnější chuť než čerstvý, a pro nejlepší aroma by měl být přidáván na konci vaření.

Marmalade is a citrus preserve made from the fruit, juice, and peel of oranges, lemons, grapefruits, or other citrus fruits cooked with sugar. The included peel gives marmalade its characteristic bittersweet flavour and slightly firm, jelly-like texture. The most famous variety is Seville orange marmalade, known for its rich colour and intense taste. Marmalade is traditionally served as a spread on toast and bread, but also works as a glaze for meats or as a filling in cakes and biscuits. Making marmalade at home allows you to control the sweetness and peel quantity to your taste.

Marmite is a British yeast extract with a very intense, salty, and savory umami flavor. It is produced as a by-product of beer brewing, made from leftover brewer's yeast. It is sold in its iconic dark jar and its flavor is so strong that only a small amount is needed. It can be spread on toast or bread, dissolved into soups, sauces, stews, or marinades. It is a rich source of B vitamins and a popular source of umami flavor in vegetarian cooking. Marmite is a cultural icon in Britain, its advertising slogan says you either love it or hate it.

Marrow bone is a beef or veal bone containing bone marrow, used in the kitchen primarily for making stocks, soups and sauces. Bone marrow is a rich, creamy substance packed with collagen, minerals and healthy fats. When roasted in the oven, the marrow becomes soft and silky, typically served with toasted bread and herbs as a delicacy. Stock made from marrow bones forms the base of many classic dishes and is prized for its deep, full-bodied flavour. In recent years it has gained popularity as part of the so-called bone broth diet. Marrow bone is a valued ingredient for those who appreciate nutritious and flavourful home cooking.

Marshmallow is a soft, foamy confection made from sugar, glucose syrup, gelatin, and egg white or albumin. It has a characteristically light, airy texture and a sweet, neutral flavor. In the kitchen, it is used to garnish hot cocoa or warm milk, in baking, for example in s'mores, cakes, or rice crispy treats. When heated, it melts and caramelizes, taking on a golden color and a lightly toasted flavor. It comes in various sizes and colors. Originally, marshmallow was made from the juice of the marshmallow plant root. today synthetic gelling agents are used instead.

Marzipan is a traditional confectionery paste made from ground almonds and sugar, sometimes with the addition of egg white or rose water. It originates from the Mediterranean region and has a long history in European confectionery tradition, the most renowned varieties are from Lübeck in Germany and Toledo in Spain. In the kitchen, it is used to shape cake decorations, coat gingerbread, fill chocolate candies, or enjoyed as a sweet treat on its own. It has a sweet, intensely almond flavor with a subtle aromatic bitterness. It is easy to shape and color, making it a popular material for confectionery decorations.