Ingredient list

Pektogel is a gelling preparation based on pectin, designed for home production of jams, marmalades, and fruit preserves. It is a commercially available product that combines pectin with other auxiliary ingredients for easier and more reliable gelling. It is used according to the manufacturer's instructions, typically mixed with sugar and added to cooked fruit. Its main advantages are simple application and consistent results, even for less experienced cooks. Pektogel is especially popular during the home preserving season and, as a plant-based product, it is also suitable for vegans and vegetarians.

Penne are one of the most popular types of Italian pasta. They have a cylindrical shape with diagonally cut ends and either a ridged or smooth surface. The name comes from the Italian word for quill, referring to their resemblance to a writing pen. The hollow centre and ridged texture make them excellent at holding sauces. They pair well with thick tomato sauces, cream-based sauces, baked pasta dishes, or soups. The most iconic recipe is Penne all'Arrabbiata, a spicy tomato sauce with garlic and chilli. They are available in both classic and wholemeal varieties.

Peperoncini are small, mildly hot peppers originating from Italy and Greece. They rank between 100 and 500 Scoville heat units, making them very gentle and suitable even for those sensitive to spice. They have a slightly sweet, fruity flavor with a subtle hint of heat. They are most commonly sold pickled in vinegar brine and are added to salads, sandwiches, pizza, or antipasti platters. In Italian cuisine, they are a popular part of appetizers. Fresh peperoncini also work well in sauces or as a side to meat dishes. They are a low-calorie source of vitamin C.

Peperoncino is the Italian name for small dried hot chili peppers that are a staple of Mediterranean and especially Italian cuisine. Their heat ranges from mild to strong depending on the variety. They are most often used whole or crushed to flavor olive oil, pasta, pizza, sauces, and antipasti. Classic dishes include spaghetti aglio, olio e peperoncino and arrabbiata sauce. They are sold dried, whole, crushed, or preserved in oil. They contain capsaicin, which not only provides heat but also has proven anti-inflammatory properties. In other cuisines, they can easily be substituted with crushed chili flakes.

Peppermint liqueur is an alcoholic drink with a bold peppermint flavour and a refreshing cooling sensation. It is produced by macerating or distilling mint leaves with added sugar, resulting in a characteristic deep green or clear-coloured spirit. In cocktail culture, it is used in drinks such as the Grasshopper or the Stinger. In baking and confectionery, it is added to chocolate desserts, ice creams, biscuits, or as an aromatic component in chocolate truffles. Its intense mint flavour pairs exceptionally well with chocolate, cream, and citrus. A well-known variety is Crème de menthe.

Perch is a freshwater fish from the family Percidae, widely found in rivers, lakes, and ponds across Europe and North America. It has firm, dense flesh with a delicate, mildly sweet flavour and low fat content. In the kitchen it is most commonly pan-fried, baked, grilled, or added to fish soups. Its clean, distinctive meat pairs well with light sauces, herbs, or citrus. Perch is valued by both anglers and chefs, it is one of the most popular freshwater species. Being a lean fish, it is also well suited to a low-fat diet.

Persimmon is a sweet orange fruit originally from Asia, now widely cultivated in Mediterranean countries as well. Ripe persimmons are soft, sweet and mildly honeyed with a smooth, tender flesh. Unripe fruit contains tannins that cause an astringent, mouth-puckering taste, so it is important to eat them fully ripe. They work beautifully in fruit salads, desserts, smoothies and jams. Persimmon pairs wonderfully with prosciutto, cheeses, walnuts and ginger. Rich in vitamin C, beta-carotene and dietary fibre, it supports healthy digestion. The persimmon season typically runs from October to December.

Peychaud&apos. s bitters is an aromatic bitter concentrate with an anise-cherry profile and a bright red colour, created in 19th-century New Orleans by the apothecary Antoine Peychaud. It is dosed by the dash, a few drops add depth and a light, floral bitterness to a drink. It is an indispensable ingredient in the Sazerac cocktail and features in other classic mixed drinks. Due to the tiny dosage, its impact on nutritional values is negligible.

Pheasant is a wild game bird with a long culinary tradition. Its meat is darker than chicken, richly aromatic and slightly gamey in flavour. It is most often roasted whole or braised with cream, wine or fruit, plums, cranberries and apples pair particularly well with it. The breast meat tends to be lean and can dry out quickly, so it is best cooked covered or wrapped in bacon to retain moisture. Pheasant is a staple of traditional Central European cuisine and is especially popular during the autumn and winter hunting season.

Phosphate-free baking powder is a leavening agent used in baking that contains no phosphates, compounds whose excessive intake can burden the kidneys and interfere with mineral absorption. Instead of the common sodium pyrophosphate, it typically uses cream of tartar (potassium bitartrate) or another natural acid as its acidic component. When exposed to moisture and heat, it reacts with bicarbonate of soda to release carbon dioxide, which causes the dough or batter to rise. It is particularly suitable for people monitoring their phosphorus intake, such as patients with kidney disease.

Physalis, also known as Cape gooseberry or golden berry, is a small orange fruit enclosed in a papery husk resembling a lantern. It originates from South America and is now cultivated worldwide. The flavour is sweet and tangy with a subtle tropical note. The fruits are eaten fresh, added to fruit salads, desserts, yoghurts and jams. Their decorative appearance makes them a popular garnish for cakes and cocktails. Physalis is rich in vitamin C, B vitamins and antioxidants. In Colombia, it is traditionally used to make sauces and beverages.