Ingredient list

Oak bark comes from the branches and trunk of the oak tree and has been used for centuries, primarily in folk medicine. In the kitchen, it is mainly used as an additive in pickling brines and fermented foods, thanks to its high tannin content, it helps preserve the crunchiness of vegetables such as cucumbers or cabbage. It is also added to homemade liqueurs, tinctures, and infusions, where it imparts a characteristic astringent, slightly bitter flavour. When used in food preparation, proper dosage is important, as large amounts of tannins can irritate the digestive system. Dried oak bark can be purchased at pharmacies or specialised herb shops.

Oat bran is the outer layer of the oat grain, separated during processing. It is exceptionally rich in soluble fiber, particularly beta-glucan, which has been shown to lower LDL cholesterol levels and help regulate blood sugar. It also contains protein, B vitamins, iron, and magnesium. In the kitchen, oat bran is added to yogurts, smoothies, porridges, muesli, and also to doughs for muffins, breads, or pancakes. Its flavor is mild and unobtrusive, making it easy to enrich dishes without significantly altering their taste. It is an excellent aid for weight management thanks to its ability to increase feelings of fullness.

Oat flour is made by finely grinding oat grains or flakes and is a popular alternative to wheat flour. It has a mild, slightly nutty flavor and a creamy beige color. Due to its high content of fiber, protein, and minerals, it is more nutritious than regular white flour. It is used in baking cookies, cakes, pancakes, breads, and muffins. Since it lacks sufficient gluten, it is often combined with other flours in baking. It is suitable for people with wheat sensitivity, but it is not gluten-free for celiacs unless certified as such. Its low glycemic index helps maintain stable blood sugar levels.

Oat milk is a plant-based drink made from oats and water, used as an alternative to cow's milk. It has a naturally sweet, mildly grainy flavor and a creamy texture. In the kitchen, it is used in coffee, smoothies, cereals, soups, sauces, and baking. The barista version has a higher fat content and stabilizers, making it foam beautifully for lattes and cappuccinos. Oat milk is naturally lactose-free and suitable for vegans. It contains beta-glucans, which have a positive effect on cholesterol levels. It is one of the most popular plant-based drinks in the world.

Ovesná kaše je tradiční pokrm připravovaný vařením ovesných vloček ve vodě nebo mléce. Jedná se o oblíbenou zdravou snídani po celém světě, díky vysokému obsahu vlákniny, pomalu uvolňujícím sacharidům a dobrému sytícímu efektu. Má hladkou, krémovou texturu a mírně ořechovou chuť. Nejčastěji se podává s ovocem, medem, ořechy nebo skořicí. Snadno stravitelná a vhodná pro děti i dospělé, ovesná kaše se dá připravit za pouhé minuty na sporáku nebo v mikrovlnné troubě. Obsah beta-glukanů podporuje zdraví srdce a pomáhá stabilizovat hladinu cukru v krvi.

Oats are a cereal grain originating from the Middle East, now cultivated worldwide. They are among the most nutritious grains, rich in fiber, protein, B vitamins, and minerals such as magnesium, iron, and zinc. In the kitchen, oats are used primarily as flakes, flour, or bran. Whole groats can be cooked as a side dish similarly to rice. The flavor is mildly nutty and earthy. Oats form the base of many healthy breakfasts, muesli, granola, porridges, and baked goods. Thanks to their beta-glucan content, they help lower cholesterol levels and stabilize blood sugar.

Octopus is a sea mollusk with eight arms, widely used in kitchens around the world, especially in Mediterranean, Japanese, Korean, and Greek cuisine. The meat is tough and requires proper preparation, either a quick sear over high heat or a long, slow cooking process. It is recommended to tenderize the meat by pounding or freezing before cooking. Octopus has a delicate, mildly sweet flavor with a hint of the sea. It works well in salads, risotto, pasta, or on the grill. It is a good source of protein, minerals, and B vitamins.

Frozen octopus is a popular seafood ingredient available year-round. It belongs to the cephalopod family and is known for its tender, mildly sweet flavour and firm texture. Before use, it must be thawed and properly prepared, removing the head, innards and optionally the skin. It is suitable for grilling, roasting, braising or adding to salads. The key to perfectly cooked octopus is the right cooking time: either very briefly (under 2 minutes) or for a long time (45 minutes or more), as anything in between tends to make it tough. Freezing actually helps break down muscle fibres, potentially resulting in a more tender product than fresh octopus.

Oil is a fundamental kitchen ingredient used in cooking, frying, baking, dressings and marinades. The term covers a wide range of vegetable oils, sunflower, rapeseed, corn and many others. Each type differs in its fatty acid composition, smoke point and flavour. Refined oils are suitable for frying and baking due to their higher smoke point, while virgin and unrefined varieties are ideal for cold preparations. Oil is also an important source of vitamin E and unsaturated fatty acids, which have a beneficial effect on health. Choosing the right oil has a significant impact on both the taste and nutritional value of a dish.

Okra is a vegetable of tropical origin, native to Africa and today cultivated worldwide, including the Mediterranean region. The edible part consists of green seed pods with a mild, slightly grassy flavour. A distinctive feature of okra is its high mucilage content, when cooked, it releases a gel-like substance that naturally thickens dishes. This makes it an essential ingredient in the American dish gumbo. In the kitchen, okra is sautéed, stewed, fried, or added to curries and braised dishes. It is rich in vitamin C, vitamin K, folic acid, and dietary fibre. It is popular in African, Middle Eastern, Indian, and South American cuisines.

Starobylá česká kořenící směs je tradičním českým dochucovadlem inspirovaným středověkými recepty a lidovou kuchyní. Kombinace mletého pepře, kmínu, nového koření, hřebíčku, muškátového oříšku a dalších sušených bylin vytváří plnou, teplou a aromatickou chuť s mírně pikantním podtónem. Skvěle se hodí na přípravu dušeného masa, zvěřiny, guláše nebo polévek. Přidává hloubku a autentickou chuť staré české kuchyně do pokrmů. Oblíbená je mezi domácími kuchaři a restauracemi, které chtějí zachovat tradiční chuťový profil klasických českých receptů. K dispozici je v sypké nebo balené formě.

Olive oil is pressed from the fruit of the European olive tree and is one of the most important fats in Mediterranean cuisine. The finest grade is extra virgin olive oil, obtained by cold mechanical pressing without chemical processing. It has a characteristic golden-green colour, a fruity aroma and a slightly bitter, peppery flavour. It is excellent in dressings, marinades, soups and as a base for sauces. Refined olive oil can also be used for frying. Thanks to its high content of monounsaturated fatty acids, particularly oleic acid, and antioxidants, it is considered one of the most health-beneficial fats. It is a key ingredient in Italian, Greek and Spanish cuisine.