Ingredient list

Orange liqueur is a sweet alcoholic drink with a distinct orange flavor, produced by macerating or distilling orange peel. The most well-known varieties include Triple Sec, Cointreau, and Grand Marnier. In the kitchen, it is used in desserts, cocktails, sauces, and marinades. It is an essential ingredient in classic drinks such as the Margarita or Cosmopolitan. In pastry, it is used to flavor creams, fillings, whipped cream, and cake glazes. The alcohol content typically ranges around 15-40%. It is also great for flambéing pancakes or other sweet dishes.

Orange marmalade is a fruit preserve made from oranges, sugar, and pectin. Unlike other jams, it contains pieces or strips of citrus peel, which give it a characteristic slightly bitter flavour. The most famous variety is the British version made from bitter Seville oranges. It is excellent as a spread on toast or bread, but also as an ingredient in meat sauces, roast glazes, or fillings for cakes and pastries. It is also used in the kitchen to flavour dressings and marinades. Home preparation is relatively straightforward and allows you to control the sweetness and bitterness of the final product.

Orange must is a pressed orange drink that differs from regular juice by its minimal processing, it is not filtered or pasteurised at high temperatures, which preserves its natural cloudiness and full flavour. It contains more fibre, enzymes, and nutrients than clear juices. It is typically made from freshly harvested oranges and is best consumed as soon as possible after production. Besides being drunk straight, it works well in the kitchen, as a base for sauces, in pancake batters, or as part of a vinaigrette dressing. It naturally contains vitamin C, flavonoids, and natural sugars with no added preservatives.

Orange syrup is a thick, sweet concentrate made from orange juice, sugar, and optionally orange zest or natural flavourings. It is used to prepare drinks, simply dilute with water, sparkling water, or add to tea. In the kitchen, it is a great ingredient for desserts, drizzled over cakes, pancakes, or fruit salads. It also works well in cocktails, iced coffee, or as a sweetener in dressings. A homemade version is prepared by simmering orange juice with sugar, and grated zest can be added for a more intense flavour. Commercially produced syrups may contain natural or artificial colourings.

Orange zest je vnější, barevná část pomerančové kůry, bohatá na esenciální oleje, které jí dodávají charakteristickou citrusovou vůni. V kuchyni se používá jak čerstvě nastrouhaná, tak sušená. Přidává se do těst na koláče, sušenky, perníky a muffiny. Skvěle se hodí k čokoládovým dezertům, pralinkám a cukrovinkám. Obohacuje také marinády, omáčky, likéry a horké nápoje. Při použití je důležité strouhat pouze pomerančovou část, bílá vrstva pod ní (albedo) je hořká. Nejlepší kůra pochází z bio pomerančů, kde není třeba se obávat zbytků pesticidů na kůře.

Orangeade is a carbonated or still non-alcoholic drink with an orange flavour. It typically has a distinctly sweet taste and an orange colour, flavoured with natural or artificial aromas. In the kitchen it is used not only as a refreshing beverage but also as an ingredient in various desserts, fruit salads or meat marinades, where it adds a sweet citrus note. It also works well in fruit punches and cocktails. When cooking, orangeade is occasionally used to prepare gelatine desserts, sponge cakes or as a base for syrup. Its sweetness and fruity flavour make it particularly popular with children.

Oregano, also called wild marjoram (Origanum vulgare), is an aromatic herb from the mint family, native to the Mediterranean region. It has a bold, slightly spicy and bitter aroma and flavour that intensifies further when dried. In the kitchen it is indispensable particularly in Italian and Greek cuisine, it flavours pizza, pasta, tomato-based sauces, kebabs and grilled meat. It pairs wonderfully with garlic, olive oil, tomatoes and cheese. It is used both fresh and dried, with the dried form being more concentrated in flavour. Beyond the kitchen, oregano is also used in folk medicine for its anti-inflammatory and antimicrobial properties.

Orgeat syrup je sladký sirup vyrobený z mletých mandlí, cukru a vody, ochucený růžovou nebo pomerančovou květovou vodou. Tento sirup má jemnou oříškově-květinovou vůni, krémovou sladkost a charakteristickou mléčnou, zakalenou barvu. Klíčovou složkou tiki koktejlů, především Mai Tai, je také Scorpion a Japanese Cocktail. Používá se i v limonádách, ledové kávě, dezertech, panna cottě a k ochucení pečiva. Skladujte v chladu v uzavřené láhvi.

Oriental spice blend is an aromatic mixture originating from the cuisines of the Middle East, North Africa and Asia. It typically contains a combination of cumin, coriander, cinnamon, turmeric, cardamom, ginger, allspice and other fragrant ingredients. The flavour is complex, warming and slightly sweet with a spicy edge. It is used to season meat dishes such as kebabs, tagines or curries, as well as rice, lentils and vegetables. It also works well in marinades and sauces. Thanks to its rich aroma, it can give any dish an exotic character with minimal effort.

Orzo is a type of pasta shaped like grains of rice, originating from Italian cuisine. Despite its appearance, it is made from durum wheat, not rice. It is cooked in salted water for approximately 8-10 minutes and works well in soups, salads, side dishes, and baked casseroles. In Greek cuisine, it is the key ingredient in giouvetsi, where it is baked with meat and tomato sauce. Thanks to its small size, orzo cooks quickly and absorbs the flavors of sauces and broths beautifully. It is a popular alternative to rice or couscous.

Oštiepok is a traditional Slovak smoked cheese made from sheep's milk or a combination of sheep's and cow's milk. It originates from the Carpathian region and holds a Protected Geographical Indication (PGI) status within the EU. It is typically produced in a spindle shape with a decorative pattern on the surface. The flavour is bold, lightly smoked and salty. It can be enjoyed as a snack, part of a cold platter or a cheese board. It can also be grilled, baked or added to traditional Slovak dishes. It is a popular souvenir delicacy from the High Tatras region.

Ostrava sausage is a traditional Czech meat product originating from the Ostrava region. It is made from pork, typically coarsely ground and seasoned with salt, pepper, garlic and paprika. It is characterised by a strong smoky aroma and a firm casing texture. It is most commonly served grilled or pan-fried, accompanied by mustard and fresh bread. It is a popular snack at markets, festivals and sporting events. It also works well in goulash, roasting pans or as part of mixed meat platters. Its spicy and smoky flavour makes it a popular alternative to a classic hot dog sausage.