Ingredient list

Pak choi, also known as bok choy, is an Asian leafy vegetable from the cabbage family. It features crisp white stalks and dark green leaves with a mild, slightly bitter flavor. In cooking, it is primarily used in Asian dishes, stir-fries, soups, noodle bowls, and braised preparations. However, it also works well in European recipes as a light side dish or salad ingredient. It cooks quickly and only needs brief stir-frying or blanching to retain its crunch. Pak choi is rich in vitamins A, C, and K, as well as calcium and folic acid. Fresh pak choi should be stored in the refrigerator and used within a few days of purchase.

Pancetta is an Italian cured pork belly and a classic product of Italian charcuterie. It is prepared by salting, seasoning and air-drying, without smoking, which distinguishes it from bacon. It has a delicate, salty and lightly spiced flavour with a rich fatty texture. In Italian cuisine it is indispensable, used in carbonara and amatriciana sauces, soups, risotto, or diced and fried as a base for various dishes. It is sold whole, sliced or cubed. High-quality pancetta traditionally comes from regions such as Emilia-Romagna.

Paneer is a fresh, non-aged cheese originating from Indian cuisine. It is made by curdling hot milk with an acid, most commonly lemon juice or vinegar, and then pressing the curds. It has a firm yet soft texture, a mildly milky flavour, and does not melt when cooked. In Indian cuisine it is an essential ingredient, used in dishes such as palak paneer, paneer tikka and matar paneer. It can be fried, grilled, added to curries or soups. It is an excellent source of protein, particularly for vegetarians.

Pangasius is a freshwater fish native to Southeast Asia, particularly the Mekong River region. It is one of the best-selling fish in the world, thanks to its low farming costs and affordable price. The flesh is pale, tender, virtually boneless and has a mild, neutral flavour that pairs well with a variety of seasonings and sauces. It can be baked, fried, steamed or grilled. In the kitchen it is popular for its ease of preparation and versatile use, it goes well with rice, vegetables and pasta. Nutritionally, it is a lean source of protein.

Papaya is a tropical fruit originating from Central America, now cultivated throughout the world in tropical regions. Ripe fruit has orange to red flesh, a sweet flavour with a subtle musky note and a juicy texture. Unripe green papaya is popular in Asian cuisine as the base for salads, most notably the Thai salad som tam. It contains the enzyme papain, which aids digestion and acts as a natural meat tenderiser. It is a rich source of vitamin C, beta-carotene and dietary fibre. It is delicious eaten fresh, in smoothies, fruit salads or as a dessert.

Pappardelle are Italian pasta in the form of wide, flat ribbons, traditionally originating from Tuscany. They are about 2-3 cm wide, making them one of the broadest pasta varieties. Their width and thickness make them ideal for holding thick, rich sauces. The most classic dish is pappardelle al ragù di cinghiale, with wild boar ragù. They also pair beautifully with beef ragù, porcini mushroom sauce or game-based sauces. They are made from durum wheat or with eggs added, which gives them a richer flavour and golden colour.

Paprika paste is a thick, concentrated condiment made from blended red peppers, typically with the addition of salt, garlic, and oil. It is used as a base or seasoning in sauces, soups, stews, marinades, and spreads. Varieties include sweet, hot, and smoked, each lending a different character to dishes. It is an ingredient in many world cuisines, Turkish biber salçası and Moroccan harissa are well-known regional versions. Thanks to its thick consistency, only a small amount is needed to achieve a bold flavor and deep color. It is sold in tubes, jars, or cans.

Paprika pork belly is a cured pork product made from the belly cut, seasoned with ground paprika, salt, and other spices, then smoked or dried. The paprika gives it a characteristic red color, bold flavor, and a gently spiced aroma. It is used as a cold delicacy on breakfast boards and charcuterie platters, but also works well in warm dishes such as soups, bean stews, potato-based meals, or as a base for sautéing. It is popular in Czech, Slovak, and Hungarian cuisine. It is sold whole, sliced, or diced, and thanks to its fat content, it is wonderfully juicy.

Paprika salami je tradiční uzený masný výrobek ochucený sladkou nebo pálivou paprikou, která mu dodává charakteristickou červenooranžovou barvu a výraznou chuť. Nejčastěji se vyrábí z vepřového masa s přídavkem tuku, česneku a koření. Oblíbený studený řez, ideální do sendvičů, na svačiny nebo jako součást uzenářských talířů a předkrmů, skvěle se hodí také do teplých pokrmů, výborně ladí s pečenou pastou, pizzou, jídly na bázi vajec nebo vydatnými masovými omáčkami. Výrazná vůně a chuť papriky z něj činí všestrannou a chutnou přísadu do mnoha receptů.

Paprika sausage is a meat product seasoned with sweet or hot ground paprika, which gives it a characteristic red color and a bold, distinctive flavor. It is most commonly made from pork, sometimes with a beef blend. In the kitchen, it is great for grilling, frying, or adding to dishes such as legume soups, braised vegetables, potato goulash, or baked casseroles. It is a popular choice for cold cuts, picnics, and breakfast boards. Paprika not only adds color but also contributes antioxidants to the product. It is sold both fresh and smoked.

Paprika vegeta is a seasoning blend based on dried vegetables and spices with a distinct paprika flavor. It is a variation of classic vegeta, enriched with ground sweet or hot paprika. It is used to season soups, sauces, braised meats, goulash, and vegetable dishes. Only a small amount is needed for a strong flavor effect. It contains salt, dried vegetables, paprika, and various herbs. It is a popular kitchen staple in households throughout Central and Eastern Europe. It adds a characteristic paprika taste and aroma without the need to add paprika separately.