Ingredient list

Mint is an aromatic herb with a characteristic fresh, cooling flavor due to its menthol content. There are many varieties, with peppermint and spearmint being the most common. Fresh and dried leaves are widely used in the kitchen, they are added to drinks such as tea, lemonade, or mojito, as well as to salads, sauces, soups, desserts, and confectionery. It pairs excellently with lamb, chocolate, citrus, and fruit. Outside the kitchen, mint is used in cosmetics and herbal medicine, mint-derived ingredients are added to toothpastes, mouthwashes, and digestive preparations.

Mirabelle plums are small, sweet stone fruits belonging to the plum family, characterized by their golden-yellow to orange-yellow color and distinctly sweet, delicately aromatic flavor. They originate from the Lorraine region of France, where they have been cultivated for centuries. In the kitchen, they are perfect for making jams, marmalades, compotes, and fruit preserves. They also work wonderfully in baked goods such as cakes, tarts, and clafoutis. They are popular in distilling as well, where they are used to produce mirabelle eau-de-vie. Fresh mirabelles are best enjoyed in August at the peak of their season. Their natural sweetness means little added sugar is needed.

Mirin is a Japanese rice wine with a lower alcohol content and higher sugar content, and it is considered one of the essential ingredients in Japanese cuisine. It has a sweet, subtly complex flavor and lends dishes a glossy finish and depth. It is used in sauces, marinades, glazes, and broths, for example in teriyaki sauce, dashi, or Japanese salad dressings. Its sugar content helps create a beautiful caramelized crust on meat and fish during cooking. There are two main types: hon mirin (true mirin with around 14% alcohol) and aji mirin (seasoned rice wine with lower alcohol content). It should be stored in a cool, dark place.

Miso is a traditional Japanese paste made by fermenting soybeans with salt and the mold culture koji. It has an intense, salty, umami flavor with subtle fermented notes. It is most commonly used in classic miso soup, but also works well in marinades, sauces, dressings, and glazes for meat or fish. There are three main types: white miso (shiro) with a mild and slightly sweet flavor, red miso (aka) with a bolder and more intense taste, and mixed miso (awase). Thanks to fermentation, it is a rich source of probiotics, proteins, and B vitamins. It should be stored in the refrigerator and keeps for a relatively long time.

Molasses is a thick, dark syrup produced as a by-product of sugar refining from sugarcane or sugar beet. It has a distinctive bittersweet flavor with caramelized undertones and a deep, dark color. It is a rich source of minerals, particularly iron, calcium, potassium, and magnesium. In the kitchen, molasses is used to flavor gingerbread, bread, marinades, barbecue sauces, and dark baked goods. It is also added to rum-based cocktails or used as a natural sweetener. Molasses provides a unique depth of flavor that other sweeteners struggle to replicate, making it a prized ingredient in baking and cooking alike.

Monkfish, also known as anglerfish, is a sea fish with a distinctive ugly appearance but exceptionally firm, white flesh. Despite its off-putting looks, it is prized as a delicacy particularly in French and Mediterranean cuisine. Its meat has a delicate, slightly sweet flavour often compared to lobster tail, and it holds its firm texture well during cooking. It is suitable for baking, grilling, fish soups and stews. It is most commonly sold as a fillet or tail with the tough skin removed. Monkfish is a rich source of protein and a naturally low-fat food.

Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a naturally occurring amino acid. It is the carrier of umami, the fifth basic taste, which creates a sensation of savoriness and fullness. It occurs naturally in foods such as Parmesan cheese, tomatoes, mushrooms, and soy sauce. As a food additive, it is produced commercially through fermentation. In Asian cuisine, it is a common ingredient in soups, sauces, and marinades. Only a small amount is needed to significantly enhance the overall flavour of a dish. The modern scientific consensus considers MSG safe for consumption at typical usage levels.

Moravian bacon is a traditional Czech smoked delicacy made from pork belly, distinguished by a specific smoking and seasoning process typical of the Moravia region. It has a bold smoky flavour, firm texture and a beautiful layering of meat and fat. It is used for direct consumption, in hot dishes, soups and as a base for sautéed vegetables or potato specialities. Sliced thin and served on bread, it also makes an excellent cold starter. Smoking over natural hardwood gives it its characteristic aroma. Moravian bacon belongs among the traditional cured meats of Central Europe and holds a firm place in home cooking across the Czech Republic.

Moravian sausage is a traditional Czech cured meat product with a characteristic spiced aroma, made from pork seasoned with garlic, pepper, caraway and paprika. It is especially popular for grilling, pan-frying or as an ingredient in hot dishes and goulash. Its firm texture and bold flavour make it a favourite at summer barbecues and winter markets alike. It pairs well with sauerkraut, potatoes or cabbage soup. Produced in the traditional style of the Moravia region, the recipe can vary slightly from area to area. Its distinctive taste comes from a carefully balanced blend of spices and quality pork.

Moravian smoked meat is a traditional Czech cured pork product distinguished by its bold smoky flavour and the characteristic preparation methods of the Moravia region. It is typically made from cuts such as shoulder, leg or belly, smoked over fruit or beech wood. It pairs excellently with potatoes, cabbage, bread dumplings or pea soup. It is a beloved ingredient in traditional Czech Sunday lunches. The smoking process gives it a distinctive aroma and extends its shelf life. Rich in quality protein, Moravian smoked meat is an integral part of traditional Czech and Moravian cuisine and remains popular across generations.

Mortadella je italský uzený masný výrobek pocházející z Boloně, kde se tradičně vyrábí z jemně mletého vepřového masa smíchaného do hladké, homogenní směsi. Mezi jeho charakteristické rysy patří kousky tučné vepřové slaniny a celé pistáciové ořechy, které jsou při krájení jasně viditelné. Nabízí jemnou, mírně kořeněnou chuť s bylinkovými a česnekovými podtóny. Nejčastěji se konzumuje krájená jako studený řez na chlebu, v sendvičích nebo jako součást antipasti. Také se dobře hodí jako plnící ingredience do plněných těstovin a dalších italských pokrmů. Původní bolonská mortadella nese chráněné zeměpisné označení EU (PGI).

Mouflon leg is a highly prized cut of game meat from the mouflon, a wild mountain sheep native to Europe. The leg meat is dark, firm, intensely aromatic, and has a characteristic gamey flavor. Before preparation, it is recommended to marinate the meat in wine, herbs, and spices to tenderize it and balance its flavor. It is most commonly prepared by roasting in the oven, braising, or grilling. It pairs beautifully with dark sauces, lingonberries, red cabbage, and bread dumplings. Mouflon meat is lean, rich in protein and iron, and offers a true gastronomic experience for game enthusiasts.