Ingredient list

Pistachio paste is a smooth or slightly coarse mixture made by grinding pistachio kernels, typically without added oil or sugar in its basic form. It has an intense green colour and a pronounced nutty flavour. It is used primarily in confectionery and dessert cooking, in creams, fillings, ice creams, macarons, pralines and biscuits. It can also be added to sauces and marinades for an interesting flavour dimension. High-quality paste contains no added colouring and preserves the natural aroma of pistachios. It is rich in healthy fats, protein and antioxidants.

Pistachios are oil-rich nuts originating from the Middle East and Central Asia, now widely cultivated in the Mediterranean region, the USA and Iran. They are known for their characteristic green kernel, delicate buttery flavour and slightly sweet taste. In the kitchen, they are used as a snack, added to sweet and savoury baked goods, ice creams, pralines, sauces and cakes. They are a rich source of healthy fats, protein, fibre, vitamin B6 and antioxidants. Pistachios are among the oldest consumed nuts in the world, with evidence of consumption dating back more than 9,000 years.

Pita bread is a round, flat leavened bread originating from the Middle East and the Mediterranean region. During baking, a hollow air pocket forms inside, which allows it to be filled with various ingredients. It is traditionally filled with hummus, falafel, grilled meat, vegetables or tzatziki. Pita is also served as a side dish for sauces and dips, or cut into triangles and toasted as chips. It is made from wheat flour, water, salt and yeast. It is a staple of the cuisines of Greece, Turkey, Israel, Lebanon and other countries in the region.

Pizza flour is a special type of wheat flour with a high gluten content, most commonly of the 00 type, originating from Italy. It is characterized by very fine milling and high elasticity, which gives the dough the right structure and stretch. When baked, it creates a light, airy crust with characteristically crispy edges. It is used primarily for making authentic Neapolitan dough, but also works well for focaccia, calzone, and flatbreads. Thanks to its high protein content, the dough can withstand long fermentation, which gives the finished pizza a more pronounced flavour and better digestibility.

Pizza seasoning is a ready-made blend of dried herbs and spices that gives any homemade or restaurant pizza an authentic Italian flavour. It typically contains oregano, basil, thyme, rosemary, garlic and sometimes chilli or marjoram. It is used as a topping sprinkled directly onto the tomato base before baking, but it also works wonderfully mixed into the dough or sauces. Thanks to its balanced blend of herbs, there is no need for complicated seasoning, a pinch is enough to give the pizza a rich, aromatic taste. It is also excellent on focaccia, bruschetta or various baked dishes with an Italian touch.

Plaice is a flat-bodied sea fish belonging to the order Pleuronectiformes. It inhabits the seabed of the North Atlantic and Pacific Oceans. Its flesh is white, delicate, low in fat, and has a mildly sweet flavour, making it a popular choice for those who prefer lighter fish dishes. In the kitchen, it is suitable for frying, baking, steaming, or grilling. It absorbs marinades and seasonings very well, lemon juice, fresh herbs, and butter are excellent companions. Plaice is an excellent source of protein, B vitamins, and minerals such as phosphorus and selenium.

Plain flour is a finely milled wheat flour with a low bran content, often labelled as type 00 or all-purpose flour. It is one of the most essential ingredients in any kitchen and is indispensable for baking. It is used for yeast doughs, shortcrust pastry, cakes, pancakes, dumplings, and as a thickener for sauces and soups. Its relatively high gluten content creates elastic dough that holds its shape well. Plain flour is the go-to choice wherever a fine, smooth texture is needed in the final dish, as opposed to coarser grades of flour used for specific recipes.

Plain yogurt is a fermented dairy product with a gently tangy flavour, made by culturing milk with live bacterial cultures. It is a staple ingredient in modern cooking, perfect for breakfast with fruit and granola, as a base for dressings and dips, in meat marinades, or in sauces. Thanks to its protein, calcium and probiotic content, it is a popular part of a healthy diet. It can be added to pancake or cake batters for extra moisture, or used as a substitute for sour cream. Available in various fat levels, full-fat plain yogurt has a creamier texture, while low-fat varieties are lighter.

Plant-based cream is an alternative to dairy cream made from plant sources, most commonly oat, soy, coconut, almond or rice. It is suitable for vegans, people with lactose intolerance and those reducing their consumption of animal products. In the kitchen it works similarly to regular cream, it is added to sauces, soups, desserts and coffee. Coconut cream has a more distinctive flavour and works well in Asian dishes and sweet recipes. Oat and soy varieties are more neutral in taste and serve as better all-round substitutes. Most varieties are also available in a whippable version. Fat content and flavour vary between brands.

Plantain is a tropical fruit related to the common banana, but with a higher starch content and less sweet flavor. Unlike bananas, plantains are always eaten cooked, boiled, fried, baked, or grilled. Green, unripe plantains are firm and ideal for frying as crispy chips or as a side dish (tostones), while ripe yellow to black plantains are sweeter and suitable for sliced frying or baking. Plantain is a staple ingredient in African, Caribbean, Central American, and South American cuisines. It pairs excellently with meat or legumes as a hearty side dish.

Plantain (Plantago) is a herb that grows abundantly in nature and has a long history in both folk medicine and cooking. The most commonly used are the young leaves of ribwort plantain or broadleaf plantain, which have a mildly bitter, herbaceous flavour. In the kitchen, they are added to herb salads, vegetable mixes, soups, or blanched like spinach. Young leaves are the most tender and flavourful, while older ones tend to be tougher. Plantain is rich in vitamin C, vitamin K, and mucilaginous compounds. It is valued in natural cuisine as a local, easily foraged wild herb with notable nutritional benefits.

The damson plum is a small stone fruit of purple to dark blue colour, related to the common plum but smaller and with firmer flesh. It grows on trees of the Rosaceae family and is widespread across Europe and Asia. It has a sweet-tart, pronounced flavour and an aromatic scent. It is eaten fresh, dried into prunes, or processed into jams, compotes and fillings. It is an essential ingredient for the production of slivovitz, a traditional distilled spirit. Plums are rich in vitamin C, potassium and antioxidants. The season falls at the end of summer and in autumn, when they are sweetest and most juicy.