Ingredient list

Spicy sausage is a meat product made from ground pork, beef, or a combination of both, seasoned with a bold blend of spices such as paprika, chili, garlic, and pepper. Its characteristic heat sets it apart from milder varieties. It can be smoked, cooked, or dried, each method of preparation yields a different texture and intensity of flavor. In the kitchen, it works well on the grill, fried in a pan, or as an ingredient in stews, soups, or baked dishes. It is also great for picnics, barbecue parties, or as part of a charcuterie board. Thanks to its bold seasoning, it complements even simple dishes beautifully.

Spicy spread je oblíbený studený dip s výraznou kořeněnou chutí, nejčastěji připravovaný z tvarohu, sýra, vajec nebo luštěnin v kombinaci s chili, česnekem, paprikou nebo křenem. Výsledkem je krémová, snadno roztíratelná pasta s ostrou nebo mírně hořkou notou. Skvěle se hodí k chlebu, topinkám nebo křupavým wrapům. Oblíbený je na studených bufetech, piknicích a recepcích. Snadno se připravuje doma a úroveň pálivosti lze přizpůsobit osobní chuti. Funguje také jako dip na zeleninu nebo jako náplň do sendvičů.

Spinach is a leafy vegetable with tender dark green leaves and a mildly earthy, slightly bitter flavour. It is one of the most nutritious vegetables, rich in iron, calcium, vitamin K, vitamin C and folic acid. It is eaten fresh in salads, as well as steamed, blanched or frozen. When cooked, it reduces significantly in volume. Its culinary uses are very varied: in sauces and cream soups, as a filling for pasta, quiche, pancakes or omelettes. It pairs beautifully with garlic dressing, ricotta, eggs or cream. Baby spinach is more tender and better suited to salads, while mature spinach holds up better to cooking.

Spinach purée is a thick, smooth paste made by blending blanched or cooked spinach. It is used as an addition to soups, sauces, pasta, dumplings and gnocchi, lending a vivid green colour and a mild, slightly earthy flavour. It is also popular as the base for green pesto or creamy dips. Thanks to its high content of iron, vitamin K and folic acid, it is a nutritious component of any diet. In the kitchen it saves time compared to processing fresh spinach and guarantees a consistent result. It can easily be frozen and used throughout the year.

Spiny lobster is a marine crustacean related to the common lobster, easily recognised by its long antennae and lack of large claws. It inhabits warm seas around the world and is considered one of the most prized seafood delicacies. Its meat is firm, mildly sweet and distinctly aromatic. In the kitchen, it is most often prepared by boiling, grilling or baking. The tail is the most valued part, containing the largest amount of meat. It pairs beautifully with butter sauces, citrus dressings, or simply a squeeze of lemon and a drizzle of olive oil. It is a staple ingredient in Mediterranean and Caribbean cuisines.

The sprat (Sprattus sprattus) is a small, oily sea fish belonging to the herring family, commonly found in the North Sea and the Baltic Sea. Its flesh is fatty and distinctly aromatic, making it excellent for pickling, smoking and canning. It is most often sold as smoked or marinated tinned fish, particularly popular in northern and eastern Europe. In the kitchen it works well on bread as a spread, in salads, warm starters or as part of fish platters. Thanks to its high content of omega-3 fatty acids, vitamin D and calcium, it is a nutritionally valuable food. Its small size means it can be eaten bones and all.

Spring onion, also known as green onion or scallion, is a young onion plant with a delicate, mildly pungent flavour. The whole plant is used, both the white base and the green leaves. In the kitchen it is added raw to salads, spreads and soups, or used as a garnish for finished dishes. It is also a staple in Asian cuisine, where it is an indispensable part of fried rice dishes and noodle meals. Spring onion is popular for its freshness, low calorie content and its supply of vitamins C and K.

Sprite is a clear, lemon-lime flavoured carbonated soft drink produced by The Coca-Cola Company. In cooking, it serves as a refreshing ingredient in marinades, fruit punches and cocktails. Thanks to its acid and sugar content, it helps tenderise meat in marinades, particularly in Asian cuisine. It is also used in batters for pancakes or fried foods, where it adds lightness and airiness. Sprite works well as a base for non-alcoholic drinks and as a mixer in cocktails. Its natural citrus flavour makes it one of the most popular soft drinks worldwide.

Sprouted lentils are produced by soaking and germinating dry lentil seeds in water for two to four days. The sprouting process significantly increases the content of vitamins (especially C and B vitamins), enzymes and the bioavailability of nutrients. The sprouts have a mild, nutty, fresh flavor and a satisfying crunchy texture. They are used primarily raw, in vegetable salads, in wraps and sandwiches, as a garnish for soups, or as part of healthy bowls such as Buddha bowls. They can also be lightly stir-fried or added to wok dishes. They are an excellent source of plant protein, fiber, iron and folic acid.

Sprouted wheat is produced by germinating wheat grains in water, a process that activates enzymes and significantly increases vitamin content, especially vitamins C, E and B vitamins. The sprouts have a sweet, mildly nutty flavor and can be used both raw and cooked. They are added to salads, muesli, smoothies, yogurts or used as a garnish for soups. They also form the basis for preparing wheatgrass juice. Sprouted wheat is an excellent source of fiber, antioxidants, iron and magnesium. In the field of healthy nutrition, it is regarded as a valuable ingredient with high nutritional value.

Squash is a gourd-type vegetable native to North America, now grown all over the world. It encompasses many varieties, including butternut squash, acorn squash, and spaghetti squash. It has a mildly sweet, nutty flavour and firm flesh that is excellent for roasting, boiling, and braising. In the kitchen, it is used in soups, risottos, purees, baked dishes, and as a side dish. The skin is edible on younger fruits, while older varieties are typically peeled. Squash is a rich source of vitamins A and C, potassium, and dietary fibre.

Squid are marine cephalopods related to octopus and cuttlefish, widely used in cuisines around the world, especially Mediterranean, Asian and South American. They have tender, white flesh with a mildly sweet and salty sea flavour. The body (mantle) is typically sliced into rings and deep-fried in batter, grilled in a pan, or stuffed and baked. The tentacles are also edible and very tasty. When preparing squid, it is important to keep cooking times short, overcooking causes the flesh to become tough and rubbery. Squid is a good source of protein, iodine and B vitamins. Its natural flavour pairs perfectly with lemon, garlic and parsley.