Ingredient list

Pigeon is a traditional poultry variety that has been used in European cuisine for centuries. The meat is dark, finely grained, distinctly aromatic and richer in flavour than chicken. It is most commonly roasted whole or prepared as breast fillets, which are the most tender and least fatty part. It is well suited to festive dishes, braises, pâtés and terrines. It pairs excellently with red wine, forest berries, sage or porcini mushrooms. Today, pigeons are bred specifically for the food industry and their meat is considered a delicacy.

Pike is a predatory freshwater fish widely appreciated in European cuisine. Its meat is white, firm, and relatively lean, with a delicate, mildly sweet flavour. Thanks to its low fat content, it is an excellent choice for a healthy diet. In the kitchen, pike is most commonly baked, fried, or braised. It is also popular stuffed with herbs and vegetables. The fish works well in fish dumplings, pâtés, and soups. One thing to keep in mind is its higher number of small bones, which can be carefully removed with tweezers. The fishing season for pike typically runs from July through January.

Pike fillets are boneless cuts from one of the most well-known freshwater predatory fish. Pike is prized for its firm, white flesh with a delicate, slightly sweet flavour. In the kitchen, these fillets are most often pan-fried in butter, baked in the oven, or braised. They also work beautifully in fish soups, fish cakes, or stuffed rolls. Pike meat is low in fat, easy to digest, and rich in protein. When preparing the fillets, it is worth checking carefully for any remaining pin bones. They pair wonderfully with lemon, dill, parsley, and cream sauces.

Pine nuts are the seeds of the Mediterranean stone pine (Pinus pinea), found inside pine cones. They are characterized by a delicate, buttery flavor with a slightly resinous undertone and a creamy texture. They are an essential ingredient in Italian pesto alla genovese, but also work well in salads, pasta dishes, rice dishes, or as a base for sweet desserts. Before use, it is recommended to dry-toast them in a pan, which deepens their flavor further. They are a calorie-dense food rich in healthy fats, protein, vitamin E, and minerals such as magnesium and zinc. They are a beloved staple of Mediterranean cuisine.

Pineapple is a tropical fruit native to Central and South America, now grown throughout the tropical regions of the world. It is known for its distinctive sweet-tart flavor, juicy flesh, and intense aroma. It contains the enzyme bromelain, which aids in protein digestion, and is rich in vitamin C, manganese, and dietary fiber. In the kitchen, it is used both fresh and canned, it works great in fruit salads, desserts, smoothies, and also in savory dishes such as sauces, marinades, or as a pizza topping. Fresh pineapple should not be combined with gelatin, as bromelain breaks down its proteins.

Pineapple compote is canned pineapple preserved in sweet syrup or juice. It is most commonly available as slices, chunks, or crushed fruit pulp. Thanks to the preservation process, it retains its distinctive sweet and tangy flavour and juiciness year-round. In the kitchen, it is used as an ingredient in desserts, fruit salads, savoury sauces for meat, or as a filling for cakes and pastries. It also works well as a quick side dish or a simple dessert on its own. The syrup from the can can be used to prepare drinks or to flavour batters and doughs.

Pineapple flavoring is a food-grade aromatic preparation that mimics the taste and scent of fresh pineapple. It can come in the form of a liquid extract, paste, or powder, and is typically made from natural or synthetic flavoring compounds. It is widely used in confectionery and beverage production, in cake fillings, creams, dairy desserts, ice creams, chewing gums, and candies. It allows an intense pineapple flavor to be achieved without using fresh fruit, which is especially useful outside of the season or in industrial food production. Always follow the recommended dosage when using it.

Ananasová zmrzlina je oblíbený mražený dezert s výraznou tropickou chutí ananasu. Tento dezert se připravuje z ananasové dužiny nebo šťávy, cukru a mléčné báze, nebo alternativně jako sorbet na vodní bázi. Charakterizuje ji svěží, sladko-kyselá chuť a intenzivní ovocná vůně. Podává se jako samostatný dezert, ale také se skvěle hodí k ovocným pohárům, různým plátkům dortu nebo tropickým zmrzlinovým miskám. Kombinuje se zejména s kokosem, mangem nebo maracuja. Verze sorbetu je přirozeně bez laktózy a bez tuku, což z ní činí skvělou volbu pro ty, kteří se vyhýbají mléčným výrobkům.

Pineapple juice is the juice pressed or extracted from the tropical pineapple fruit (Ananas comosus). It is characterized by a bold sweet-tart flavor and a refreshing tropical aroma. It contains vitamin C, manganese, the enzyme bromelain, and natural sugars. In the kitchen, it is used as a base for drinks and cocktails, but also as a marinade ingredient for chicken and pork, bromelain helps to tenderize meat. It works well in fruit salads, smoothies, ice creams, and as an ingredient in sweet-and-sour sauces and dressings. Freshly pressed juice is the highest quality option, though 100% juice and nectars from concentrate are widely available.

Pineapple pudding is a dessert or semi-finished product with a distinctive tropical flavour. It can come as an instant pudding powder with pineapple aroma or as a ready-made creamy dessert. The powdered version is prepared by quickly stirring it into milk, resulting in a smooth, lightly tangy cream. It is used as a filling for cakes, éclairs and tarts, or layered in dessert glasses, trifles and fruit desserts. It pairs wonderfully with whipped cream, coconut or fresh fruit. Its gentle sweetness with a hint of pineapple makes it a popular choice for summer desserts and quick snacks for children.

Pink pepper comes from the Schinus molle or Schinus terebinthifolia tree, native to South America, and is not botanically related to true pepper. Its berries are light red to pink in colour and have a distinctive, fruity and spicy flavour with a faintly resinous note. It is used both as a decorative and flavouring spice, it pairs well with fish, seafood, poultry and salads. It is often found in colourful mixed peppercorn blends. The seeds are usually crushed rather than ground. Their intense aroma complements citrus sauces, fresh cheese and chocolate desserts beautifully.

Pisang Ambon is a Dutch liqueur with a distinctive banana flavor and a characteristic green color. The name comes from the Indonesian word pisang (banana) and the island of Ambon. The liqueur has a sweet, intense flavor of ripe banana with a subtly herbal undertone and typically contains around 17% alcohol. In bars, it is most commonly used in tropical cocktails, where it complements fruit and citrus juices. It features in classic drinks such as the Flying Dutchman and various exotic shooters. It can also be enjoyed on its own as a digestif or poured over ice cream as a dessert topping.