Ingredient list

Rose hips are the fruits of the wild rose (Rosa canina), ripening in autumn and ranking among the richest natural sources of vitamin C. Their distinctive, mildly tart flavour makes them ideal for jams, syrups, teas and compotes. In the kitchen, they are most commonly used to make rose hip jam or thick marmalade, a popular breakfast treat. Rose hip tea is a traditional beverage especially valued during the cold season. The fruit pulp can also be used in sauces, desserts or liqueurs. When preparing rose hips, it is important to remove the seeds and fine hairs inside the fruit, which can irritate the digestive tract.

Rose liqueur is an alcoholic beverage with a distinctive sweet taste and aroma, most commonly made from rose petals or with the addition of natural rose flavoring. It typically has a delicate, floral flavor with a mildly sweet undertone and a beautiful pink or light red color. In bartending, it is used as a base or accent in romantically inspired cocktails and aperitifs. In cooking, it works well in cream-based desserts, macarons, panna cotta, ice creams, and cakes. It pairs beautifully with chocolate, raspberries, lychee, or champagne. Popular examples include rose petal liqueurs and brands such as Soho Lychee, often used in elegant dessert preparations.

Rose petals are the edible petals of rose varieties such as the cabbage rose (Rosa centifolia) or the dog rose (Rosa canina). They have a gently sweet, perfumed flavour with a slightly astringent note. In the kitchen they are used to flavour sugar, syrups, jams, lemonades and desserts. They are an essential ingredient in many Eastern recipes, including Turkish delight. Rose petals can be dried and added to teas, used to decorate cakes or steeped in honey. It is important to use only petals from unsprayed plants. Beyond their decorative appeal, they bring a distinctly romantic floral fragrance to any dish.

Rose water is an aromatic liquid obtained by distilling rose petals or steeping them in water. It has a delicate, sweetly floral aroma and a calorie-free taste. It is a traditional ingredient in Middle Eastern, Persian, and Indian cuisine, used in baklava, Turkish delight (lokum), rice puddings, panna cotta, syrups, lemonades, and cocktails. Dose it carefully by the teaspoon, as larger amounts easily overpower a dish. Store sealed in a cool, dark place.

Rosé wine is a type of wine made from red grapes, where the grape skins remain in contact with the juice for only a short period, giving it a characteristic pink colour. The flavour profile varies by grape variety and origin, from dry and mineral to fruity and slightly sweet. It is served chilled and pairs well with light dishes such as salads, fish, seafood, grilled poultry, or Mediterranean tapas. In the kitchen, it is used in sauces, marinades, and risottos. The most famous rosé comes from the French Provence region. It is particularly popular during summer months for its refreshing quality.

Rosehip jam is a traditional fruit preserve made from rosehips, the fruit of the Rosa canina shrub. It has a distinctive tangy flavor with a gentle sweetness and a rich red-orange color. It is packed with vitamin C, antioxidants, and other beneficial nutrients. In the kitchen, it works beautifully as a spread on bread, a filling for cakes, buns, or pancakes. It pairs wonderfully with game meat as a condiment and can be stirred into salad dressings or sauces. Making it requires careful preparation, the seeds and tiny hairs inside the berries must be removed as they can cause irritation.

Rosemary is an aromatic Mediterranean herb with needle-like leaves and a distinctive resinous fragrance. In the kitchen, it is one of the most widely used herbs, particularly in Italian, French, and Spanish cuisine. It pairs beautifully with roasted meats, lamb, chicken, and pork, as well as grilled vegetables, potatoes, and focaccia. It is used both fresh and dried. fresh rosemary has a more intense aroma. It contains essential oils, antioxidants, and anti-inflammatory compounds. Whole sprigs can be added to marinades, sauces, or fatty dishes to round out the flavour. Rosemary is easy to grow at home on a windowsill or balcony.

Rotisserie seasoning is a special blend of spices and herbs designed for preparing meat on a spit, grill or in the oven. It typically contains salt, pepper, paprika, garlic, onion, thyme and other aromatic ingredients that give the meat a rich flavour and a beautiful golden colour. It is particularly suitable for chicken, pork, lamb or veal roasted on a spit. The meat is rubbed with the blend before cooking, or marinated for several hours in advance so the spices penetrate deeper into the tissue. The result is juicy meat with an enticing aroma and a crispy crust.

Round-grain rice is characterised by its short, round kernels and high starch content, which causes it to become noticeably soft after cooking and allows the grains to naturally stick together. This quality makes it ideal for dishes where a creamy or sticky consistency is desired, most notably risotto, Spanish paella, Japanese sushi, and rice puddings. It absorbs large amounts of liquid and flavour from broths and sauces, making it an excellent base for rich, full-bodied dishes. On the market you will find it under various names: arborio, carnaroli, vialone nano, and Japanese short rice are among its best-known varieties.

Rowan berries are small, bright red fruits of the rowan tree (Sorbus aucuparia) that ripen in autumn. When raw, they have a distinctly bitter and astringent taste, so they are most often processed by cooking or fermentation. After the first frost, much of the bitterness disappears. In the kitchen, they are used to make jams, jellies, compotes, liqueurs, juices, and vinegar. They make an excellent accompaniment to game and dark meats. Rich in vitamin C, carotenoids, and antioxidants, they also offer notable health benefits. Rowan berries can be found growing freely in nature and their harvest is traditionally associated with the autumn season.

Rowan berry compote is a preserved product made from the fruits of the rowan tree (Sorbus aucuparia), prepared by cooking the berries in a sugar syrup. Rowan berries have a naturally bitter taste, which is softened by cooking and the addition of sugar, resulting in a sweet-and-sour compote with a slightly astringent note. It pairs well with game, dark meats, or homemade dumplings. It can also be served as a dessert or as part of sweet-and-sour sauces. Rowan berries are rich in vitamin C and antioxidants. The compote is traditionally prepared in autumn when the berries are fully ripe and lose some of their bitterness after the first frost.