Ingredient list

Saccharin is one of the oldest artificial sweeteners in the world, discovered back in 1879. It is approximately 300 to 500 times sweeter than sugar and contains no calories. In the kitchen, it is used as a sugar substitute in sweet dishes, drinks and desserts, particularly in diet or diabetic cooking. It has a characteristic slightly bitter or metallic aftertaste, which becomes more noticeable at higher concentrations. It is available in tablet, powder and liquid form. Within the EU it is classified as food additive E954. It is heat-stable, making it suitable for hot beverages and baking, where it retains its sweetness.

Saffron is the most expensive spice in the world, obtained from the dried stigmas of the Crocus sativus flower. Tens of thousands of hand-picked stigmas are needed per kilogram, which explains its high price. It has a distinctive earthy, slightly bitter flavour and an intense golden-yellow pigment that gives dishes a beautiful colour. In the kitchen it is most commonly used to flavour and colour rice dishes, most notably Spanish paella, Italian risotto alla milanese and Persian rice. It is also added to fish soups, sauces and baked goods. It is recommended to dissolve it in warm water or milk before use to release its colour and aroma.

Common sage is an aromatic herb with grey-green velvety leaves and a distinctive, slightly bitter, and pungent aroma. In the kitchen, it is especially popular in Italian and Mediterranean cuisine, where it is added to pasta sauces, stuffings, meat dishes, soups, and gnocchi pan-fried in butter with sage. It pairs particularly well with pork, veal, poultry, and game. The leaves can be used fresh or dried, with dried sage having a more intense flavor. In addition to its culinary uses, sage is traditionally valued for its medicinal properties, particularly its anti-inflammatory and antimicrobial effects.

Sake is a traditional Japanese alcoholic beverage made by fermenting rice. Its alcohol content typically ranges between 14 and 16 percent. In Japanese cuisine, sake plays an important role not only as a drink but also as a cooking ingredient, much like wine in European gastronomy. It is added to marinades, sauces and soups, where it softens flavours, masks fishy or meaty odours and contributes a gentle sweetness and umami depth. It is used in the preparation of teriyaki sauce, fish, seafood and ramen. Both inexpensive cooking sake and premium drinking varieties are available. Its flavour is delicate, mildly sweet with fruity and earthy notes.

Salad cucumber is the most widely grown type of cucumber intended for fresh consumption. Compared to pickling varieties, it has a thinner skin, fewer and softer seeds, and a mild, refreshing flavour. It typically reaches a length of 20-30 cm. Its culinary uses are broad, it is the basis of classic green salads, works perfectly in tzatziki, cold sandwiches, or as a side to grilled dishes. Its high water content makes it low in calories and very refreshing. It pairs wonderfully with yoghurt, fresh dill, garlic or olive oil. Available year-round, it is one of the most popular vegetables in European kitchens.

Salad dressing is a liquid or semi-liquid mixture added to salads to enhance and complement the flavors of the individual ingredients. It is typically based on oil and vinegar or lemon juice, to which various herbs, spices, mustard, garlic, or honey are added. Among the most popular types are vinaigrette, Caesar dressing, honey-mustard dressing, and yogurt-based dressings. Dressings can easily be made at home from fresh ingredients, but they are also widely available ready-made. The right dressing can transform a simple salad into a satisfying and flavorful meal.

Salad seasoning is a ready-made spice blend specifically designed for flavoring salads and dressings. It typically contains a combination of dried herbs such as basil, oregano, parsley, or dill, complemented by salt, pepper, garlic, and other spices. Thanks to its pre-balanced ratio of ingredients, it makes preparing dressings quick and easy. It can also be used to season cold sauces, dips, and vegetables. Available in various varieties, such as herb-forward, garlic-flavored, or Mediterranean-style blends. It is a practical choice for anyone who wants to season a salad quickly without having to mix individual ingredients separately.

Salami is a fermented or heat-processed meat product, most commonly made from pork, beef or poultry with the addition of salt, spices and other ingredients. It is one of the most popular cold cuts in Czech and European cuisine. The variety of salamis is enormous, from mildly spiced to fiery hot, from soft to hard. It is most frequently served sliced as a cold cut on a charcuterie board, in open-faced sandwiches, on pizza or in sandwiches. In cooking it is also used as an ingredient in pasta dishes, baked casseroles and soups. It should be stored in the refrigerator and consumed within a few days of opening.

Salami gelatin is a food ingredient used in the production of meat products, particularly salamis and pâtés. It is a gelling agent that helps maintain the shape of the product, improves its texture and prevents the surface from drying out. In home salami making, it is added to the filling or applied to the surface as a protective coating. The result is a product with a smoother, more attractive appearance and better shelf life. Salami gelatin has a neutral taste, so it does not affect the aroma or flavour of the final meat product and is suitable for making various types of salami and pressed meats.

Salmon is a fatty fish from the family Salmonidae and one of the most popular and nutritious fish in the world. It is an anadromous species, born in freshwater rivers, it migrates to the sea and returns to rivers to spawn. Its flesh has a characteristic pink to orange colour due to the presence of astaxanthin. It is known for its delicate flavour and juicy, rich texture full of omega-3 fatty acids. In the kitchen, it is prepared by grilling, baking, pan-frying or served raw as sushi and sashimi. Smoked salmon is a popular delicacy used in open sandwiches and bagels. The best-known varieties include Atlantic salmon and Pacific species such as sockeye and chum.

Filet z lososa patří mezi oblíbené rybí suroviny v kuchyni. Pochází z atlantického nebo tichomořského lososa a vyznačuje se výraznou oranžovo-růžovou barvou, šťavnatým masem a mírně výraznou chutí. Příprava může probíhat různými způsoby: pečením v troubě, grilováním, smažením na pánvi, vařením v páře nebo použitím syrového v sushi a tartarech. Je vynikajícím zdrojem omega-3 mastných kyselin, kvalitního proteinu a vitamínů skupiny B. K dispozici je čerstvý i mražený. Krátká doba vaření stačí k tomu, aby zůstal šťavnatý a jemný.

Salsa is a traditional Mexican sauce most commonly made from tomatoes, chilli peppers, onion, garlic, coriander, and lime juice. It comes in many varieties, from the fresh salsa verde made with green tomatillos, to the classic salsa roja, to fruit-based versions with mango or pineapple. It is served as a dip with tortilla chips, as a side dish with tacos, burritos, grilled meats, or fish. It can be made from raw ingredients or cooked for a deeper flavor. Salsa is an essential part of Mexican cuisine and has spread worldwide in many variations as a popular sauce and cooking ingredient.