Ingredient list

Red caviar consists of roe from salmonid fish, most commonly salmon, trout or whitefish. Unlike true black sturgeon caviar, it is more affordable and widely popular in Russian and Japanese cuisine. The pearls are larger, featuring a vivid orange-red colour and a salty, lightly oceanic flavour with a subtle buttery note. It is used as a garnish for canapés, blini, sushi and cold starters. It pairs beautifully with sour cream, cottage cheese or butter. Store refrigerated and consume as soon as possible after opening.

Red chicory, also known as radicchio, is a leafy vegetable with characteristic dark red leaves and white veins. It originates from Italy and is a staple ingredient in Italian cuisine. Its flavour is distinctly bitter with a slightly sweet undertone. It works well raw in salads, where it adds a striking colour contrast, but heat treatment softens the bitterness, it tastes excellent grilled, braised or baked with olive oil. It pairs beautifully with parmesan, feta cheese, walnuts, pear or balsamic vinegar. It is rich in vitamin K, vitamin C and antioxidants.

Red chilli pepper is a pungent variety of Capsicum annuum or Capsicum frutescens, harvested at the fully ripe red stage. Red fruits are generally hotter than green ones, with a slightly sweeter underlying flavour. The level of heat varies depending on the variety and is measured in Scoville heat units. In the kitchen it is used fresh, dried, ground or as a paste. It is indispensable in Asian, Mexican, South American and Mediterranean cuisines. It adds heat, colour and depth of flavour to dishes. It contains capsaicin, which has proven anti-inflammatory effects and supports metabolism.

Red cucumber is a lesser-known vegetable crop whose fruits turn a striking red to orange-red colour when ripe. It belongs to the gourd family and is cultivated in warmer regions. The flavour is mild and slightly sweet, with a crisp texture reminiscent of a regular cucumber. In the kitchen, it works well raw in salads and can also be pickled or cooked. This colourful vegetable enriches dishes not only in taste but also visually. It contains water, B vitamins, vitamin C and minerals such as potassium. It is easy to digest and suitable for low-calorie diets.

Red currant is a small, glossy berry from the shrub Ribes rubrum, cultivated throughout Europe. The berries have a distinctly tart to mildly sweet flavour and are rich in vitamin C, antioxidants and pectin. In the kitchen they are used to make jams, jellies, compotes and juices, as well as a decoration for desserts and cakes. They also work well in fruit salads, sauces for game or roasted meats. Fresh berries can be frozen and used year-round. Their high pectin content ensures natural setting of jams without the need for added gelling agents.

Red lentils are a variety of lentil distinguished by their orange-red colour and quick cooking time. Unlike green or brown lentils, they require no pre-soaking and cook in approximately 15-20 minutes. They tend to break down during cooking, making them ideal for thick soups, creamy purées, dals, and spreads. They have a mild, slightly sweet and earthy flavour that pairs beautifully with spices such as turmeric, cumin, coriander, and chilli. They are an excellent source of plant-based protein, fibre, iron, and folic acid. In Indian and Middle Eastern cuisines, they are an indispensable ingredient.

Red oil is a vegetable oil coloured with a vivid red-orange hue due to its high carotenoid content or the addition of natural colourants, most often paprika extract. The best-known varieties include red palm oil and chilli-infused oil used in African and South American cuisines. It lends dishes a characteristic colour and a mildly spicy flavour. It is used for frying, stewing and as a base for sauces and rice dishes. In African cooking it is an indispensable ingredient in traditional soups and braised meals.

Red onion is a variety of common onion with a distinctive purple-red skin and a white-purple fleshy interior. Compared to yellow onion, it has a sweeter and milder flavour with a slightly more pungent edge. It is best suited to cold dishes such as salads, fresh dips, or sandwiches, where it retains its vibrant colour. When cooked, the colour fades but the flavour becomes sweeter and more delicate. It tastes excellent pickled in vinegar, where it turns a vivid pink. Red onion is rich in antioxidants, flavonoids, and quercetin, which have a beneficial effect on health.

Red wine is an alcoholic beverage made by fermenting dark-skinned grape varieties. In cooking, it is an essential ingredient used in sauces, braises, marinades, and soups, where it adds depth, richness, and a pleasant acidity. It is most commonly used in beef bourguignon, red wine risotto, or slow-cooked stews. The alcohol evaporates during cooking, leaving behind a complex aroma and full-bodied flavour. Dry varieties with good acidity, such as Cabernet Sauvignon, Merlot, or Pinot Noir, are best suited for culinary use.

Red wine vinegar is produced by fermenting red wine, during which bacteria convert the alcohol into acetic acid. It has a bold, tangy flavour with a subtle fruity undertone and a characteristic ruby colour. In the kitchen it is used in salad dressings, marinades, sauces, reductions and for pickling vegetables. It is particularly popular in Mediterranean and French cooking. Compared to white wine vinegar, it has a fuller and more complex flavour. It is stored at room temperature and, when properly kept, retains its quality for a very long time.

Redcurrant juice is a refreshing drink pressed from red, black or white currants. It has a distinctly tart flavour with a pleasant fruity aroma. It is most often prepared by pressing fresh berries at home, but it is also available as a commercially produced juice. In the kitchen, it is used as a base for fruit drinks, lemonades and cocktails. It is also suitable for sauces, marinades or for making jellies and desserts. Blackcurrant in particular is very high in vitamin C, making its juice especially nutritious. It can also be added to smoothies or used as a flavouring for yoghurts and ice cream.