Ingredient list

Rice syrup is a natural liquid sweetener produced by the enzymatic breakdown of rice starch. It has a mildly sweet flavour with a slight caramel-nutty note and a golden colour. It is often used as an alternative to honey, maple syrup or sugar. It is popular in vegan and macrobiotic cooking. Unlike honey, it is suitable for vegans. It is less sweet than sugar, so it is used in slightly larger quantities. Store at room temperature.

Rice vinegar is a type of vinegar made by fermenting rice wine or rice starch. It originates from East Asia, where it is an essential ingredient in Japanese, Chinese, Korean and Thai cuisines. It has a mildly acidic, slightly sweet flavour and is much more delicate than regular vinegar. It is most commonly used to season sushi rice, and added to dressings, marinades, sauces and soups. It comes in several varieties, white (the mildest), red and black (more robust flavour). In addition to its culinary uses, it is also valued for its potentially beneficial effects on digestion.

Rice wine is a traditional Asian alcoholic beverage made by fermenting cooked rice. The most well-known varieties include Japanese sake and Chinese Shaoxing wine. In the kitchen, it is primarily used in marinades, sauces, soups, and braised dishes, where it tenderizes flavors and helps eliminate unwanted odors from meat. The taste is gently sweet to slightly savory, with a characteristic aroma. Dry sherry or mirin can be used as a substitute in cooking. The alcohol content ranges from approximately 14 to 20 percent.

Ricotta is an Italian fresh cheese made from whey, most commonly from cow's milk, but also from sheep, goat or buffalo milk. It has a soft, creamy texture and a mildly sweet, delicate flavour. In Italian cuisine it is widely used as a filling for lasagne, cannelloni, ravioli and other pasta dishes, as well as in desserts such as tiramisu or cannoli. It is also excellent in savoury tarts, stuffed vegetables or light spreads. Compared to quark or cottage cheese, ricotta is softer and less tangy. It is sold fresh in tubs and should be consumed shortly after opening.

Risotto rice is a collective term for short-grain or medium-grain rice varieties with a high starch content that are suitable for preparing classic Italian risotto. The best-known varieties are Arborio, Carnaroli and Vialone Nano. During slow cooking with the gradual addition of hot stock, the grains release starch, which creates the characteristic creamy consistency of the dish. At the same time, they retain a firm core, the classic al dente texture. Risotto rice should not be rinsed before cooking, so that the surface starch is preserved. It is used not only for Italian risottos, but also for Spanish paella or Greek pilaf.

Roast beef is a classic dish made from a whole cut of beef, typically top round, bottom round, or sirloin. The meat is roasted in the oven at high heat, leaving the inside pink, tender, and juicy. A well-prepared roast beef features a crispy, aromatic crust and a perfectly cooked center. It is served sliced thin, either warm or cold. Cold roast beef is a popular choice for cold cuts platters, sandwiches, or festive buffets. Before roasting, the meat is usually seasoned with salt, pepper, herbs, and sometimes a coating of mustard. The result is a juicy, tender piece of meat bursting with flavor.

Roast meat seasoning is a versatile blend of herbs and spices specially formulated for preparing meat in the oven or on the grill. It typically contains salt, black pepper, paprika, garlic, onion, rosemary, thyme, and oregano. This harmonious combination gives the meat a bold flavour, golden colour, and an enticing aroma during roasting. It is suitable for pork roast, beef sirloin, lamb, and chicken. The meat can be rubbed just before roasting or left to marinate overnight for a deeper flavour. The seasoning can also be mixed with a little oil to form a paste that adheres better to the surface of the meat. It is a popular choice for Sunday roasts and special occasions.

Roast pork is a classic dish of Czech and Central European cuisine, most often prepared from the leg, shoulder, or belly. The meat is roasted in the oven or cooked in a pan, ideally slowly at a lower temperature to keep it juicy and tender. It is typically seasoned with garlic, caraway seeds, salt, and pepper, or marinated in a herb blend. The roasting juices form the base for a delicious gravy or sauce. It is traditionally served with bread dumplings and sauerkraut, but also pairs well with potatoes or roasted vegetables. Cold roast pork is excellent on open sandwiches or in regular sandwiches.

Roasted peppers in oil are sweet, fleshy bell peppers that have been heat-processed and preserved in oil, often with the addition of herbs, garlic, or vinegar. They have a rich, sweet, and slightly smoky flavour, which typically comes from charring or roasting the skins beforehand. In the kitchen, they are excellent as a side for meats, cheeses, and cured meats, on antipasti platters, in sandwiches, pasta dishes, and sauces. The oil from the jar is wonderfully aromatic and can be used to dress salads or pasta. Peppers in oil are a hallmark of Italian, Spanish, and Balkan cuisine, bringing a Mediterranean flair to any dish.

Roasted red peppers in brine are heat-treated and preserved peppers that retain their sweet flavour and pleasantly soft texture. They are made from red peppers that are blanched or roasted, then packed in a brine of vinegar, water, salt, and sugar. This gives them a mildly tangy and sweet flavour at the same time. They are excellent in salads, spreads, sandwiches, pizzas, or as a side dish with meat. They save time in the kitchen, no roasting or peeling required. They are available whole, in strips, or as a skinless roasted version. Appreciated for their year-round availability.

Roasted seeds are heat-treated seeds of various plants, most commonly sunflower, pumpkin, sesame, flax or hemp. Roasting enhances their flavour, aroma and gives them a pleasant crunch. In the kitchen, they are used as a topping for salads, soups, side dishes and baked goods, and are added to muesli, granola or yoghurt. They are a rich source of healthy fats, protein, fibre and minerals such as magnesium, zinc and selenium. You can easily prepare them at home, simply dry-toast them briefly in a pan or in the oven.

Robi meat is a plant-based protein meat alternative made from wheat proteins, rice, wheat germ and beetroot. Thanks to its meat-like texture and taste, it is ideal for vegetarians, vegans and those following a low-fat diet, as it contains no fat, cholesterol or soy. It is sold as a pre-cooked semi-finished product that can easily be fried, braised or added to salads. Its structure resembles minced meat, making it suitable for bolognese sauce, stuffed peppers or baked dishes. The beetroot gives the product a natural colour similar to raw meat. It is a Czech product available in health food stores.