Ingredient list

Mould cheese is a general term for cheeses ripened with the help of noble moulds. There are two main types: cheeses with a white mould rind on the outside, such as Brie and Camembert, and cheeses with blue-green mould veins running through the paste, such as Roquefort, Gorgonzola, and Stilton. The flavour is typically bold, tangy, and earthy, with a creamy or crumbly texture. In the kitchen, mould-ripened cheeses work wonderfully on cheese boards, in pasta sauces, with meat, in salads, risottos, or as a filling for pastry. They are a rich source of protein, calcium, and B vitamins.

Mozzarella is a fresh Italian cheese with a characteristically white colour, elastic texture and mild milky flavour. It originates from southern Italy, where it is traditionally made from buffalo or cow's milk. It is best known for its use on pizza, where it melts beautifully and creates the classic stretchy cheese pull. It is also excellent in salads, the classic Caprese combines it with tomatoes, basil and olive oil. It can be baked, added to pasta dishes, panini or used as a filling in meat preparations. Fresh mozzarella should be stored in its brine and consumed as soon as possible after opening.

Mu-err mushrooms, also known as wood ear or Auricularia auricula-judae, are a staple of Asian cuisine originally from China. They have a characteristic dark brown to black appearance, resembling the shape of a human ear, and a distinctly springy, gelatinous texture. Their flavour is very mild. their main contribution to a dish lies in their texture. They are most commonly added to soups, wok dishes, stir-fried noodles or vegetarian meals. They are sold primarily in dried form and must be soaked in warm water before use, during which they expand significantly. They are a valuable source of fibre, iron and immune-supporting polysaccharides.

Muesli is a breakfast mixture created at the turn of the 19th and 20th centuries by Swiss physician Maximilian Bircher-Benner. The base is rolled oats, to which nuts, seeds, dried fruit and sometimes other grain flakes are added. It is eaten cold with milk, yoghurt or a plant-based drink, or baked as granola. Muesli is an excellent source of dietary fibre, complex carbohydrates, healthy fats and minerals. Commercially available varieties differ in sugar content, those with as little added sugar as possible are the healthier choice. It can also be easily prepared at home.

Květiny divizny jsou sušené nebo čerstvé květy divizny velké (Verbascum thapsus) a příbuzných druhů. Tradičně se používají v bylinkářství a lidovém léčitelství, ale také nacházejí místo v kuchyni. Delikátní, mírně medová chuť a sladká vůně květin se hodí k přípravě čajů, bylinných sirupů, limonád nebo jako jedlá dekorace pro dezerty a saláty. V kuchyni se také mohou přidávat do pečiva s medovou příchutí nebo ovocných nápojů. Sklízí se za suchých dnů během letních měsíců a sbírají se pouze plně otevřené žluté květy. Příjemná chuť a aroma z nich činí dobrou alternativu k jiným jedlým květinám.

Multivitamin juice is a fruit or fruit-and-vegetable drink that combines juices from several types of fruit and vegetables to provide a broad spectrum of vitamins and minerals. It typically contains vitamins A, C, E, B-group vitamins, zinc, and potassium. It is produced commercially or prepared fresh at home by blending and pressing. The taste ranges from sweet to slightly tart, and the composition varies by brand. In the kitchen, it works as a refreshing drink, a base for smoothies, an ingredient in cocktails, or an addition to sauces and marinades. It is especially popular as part of a healthy lifestyle and morning routine.

Mung bean sprouts are the germinated seeds of the mung bean (Vigna radiata), widely used in Asian cuisines around the world. They have a mild, slightly nutty flavour and a satisfying crunchy texture, making them perfect for salads, soups, stir-fries and noodle dishes. Sprouting mung beans significantly boosts their nutritional value, they are rich in B vitamins, vitamin C, dietary fibre and plant-based protein. They are most commonly added raw or briefly cooked to preserve their crunch. Available fresh and chilled in most supermarkets, they can also be easily grown at home. They are a staple ingredient in Vietnamese, Thai and Chinese cooking.

Muscat wine is produced from Muscat grapes, one of the oldest cultivated grape varieties in the world. It is characterised by an intense floral and fruity aroma with notes of peach, apricot and orange blossom. The taste ranges from semi-sweet to fully dessert-style. It is typically served as an aperitif or paired with desserts, foie gras and aged cheeses. In the kitchen it works well in poultry sauces, risotto or as a sweet fruit marinade. The best-known production regions include southern France, Italy and Spain.

Muscovado sugar is an unrefined cane sugar originally from Mauritius and the Philippines. Unlike regular brown sugar, it retains its natural molasses, giving it a rich caramel and slightly bitter flavour with hints of rum. Its texture is moist and sticky, and its colour is deep dark brown. In the kitchen it works beautifully in gingerbread, brownies, meat marinades, BBQ-style sauces and dark breads. Use it wherever you want to add deeper, more complex sweetness to a dish. Store it in an airtight container to prevent it from drying out.

Mushroom čalamáda is a traditional Czech and Central European pickled delicacy in which mushrooms, most commonly button mushrooms, oyster mushrooms or wild forest varieties, are preserved in a vinegar brine together with vegetables, spices and herbs. The result is a distinctly tangy, aromatic side dish with a firm texture. It is served as a cold accompaniment to meat, as part of a cold platter, or as a snack. Thanks to the brine, it has a vibrant, refreshing flavour and a long shelf life. It is made both at home and commercially, with recipes varying in spices, types of vegetables and the ratio of vinegar to sugar.

A mushroom mix is a combination of various types of mushrooms, fresh, dried or frozen, used to prepare sauces, soups, risottos, pasta or side dishes. The diversity of mushrooms in the blend creates a more complex, deeper flavour than using a single variety. Common combinations include button mushrooms, porcini, shiitake, chanterelles or oyster mushrooms. The dried version is popular for its intense, concentrated taste and rehydrates easily in water. A mushroom mix is an excellent ingredient for vegetarian and vegan cooking, as mushrooms contribute umami and depth that would otherwise come from meat.