Ingredient list

Squid ink is a natural dark pigment extracted from the ink sac of cuttlefish or squid. It is used in cooking as a natural food colouring that gives dishes a striking black to dark purple hue. It is most commonly added to pasta, rice, risotto, bread or sauces. In Italian cuisine, classic examples include spaghetti al nero di seppia and black risotto. Beyond its visual impact, it imparts a subtle oceanic flavour that pairs particularly well with seafood. It is sold in small ink sachets or as a paste. A 100% natural ingredient with no artificial additives, prized for its unique appearance and authentic taste.

St. John's Wort (Hypericum perforatum) is an aromatic herb with distinctive yellow flowers, used for centuries in both folk medicine and cooking. In the kitchen, it is primarily used as a flavoring ingredient in herbal teas, liqueurs, syrups, and oil macerations. St. John's Wort oil, prepared by macerating the flowers in sunflower or olive oil, takes on a characteristic deep red color and is used as an aromatic component in salad dressings and marinades. The flavor is slightly bitter, resinous, and aromatic. The herb is prized for its bioactive compounds, especially hypericin and hyperforin.

Star anise is a spice native to China and Vietnam, instantly recognisable by its star-shaped fruit with eight points, each containing a shiny seed. It has a sweet, intensely aromatic flavour reminiscent of liquorice or anise, owing to its high content of anethole. It is widely used in Chinese, Vietnamese, and Indian cuisine, it is a key component of Chinese five-spice powder and a defining flavour in Vietnamese phở broth. In European cooking, it appears in gingerbread, mulled wine, compotes, and liqueurs. It is typically added whole during cooking and removed before serving. It also has a long history of use in traditional medicine for aiding digestion.

Starch is a natural polysaccharide derived from various plant sources, most commonly potatoes, corn, wheat or tapioca. In the kitchen, it is used primarily as a thickening agent for sauces, soups, puddings and glazes. Mixed cold with a small amount of liquid and added to a boiling dish, it creates a smooth, glossy consistency. Unlike flour, it does not cloud the dish and keeps it looking translucent. It is also used in frying, coating meat or vegetables in starch creates a crispy crust. Potato starch is popular in Central European cooking, while corn starch (cornflour) is widely used in international cuisines.

Starch flour is a fine white powder derived from various plant sources, most commonly corn, potato, or tapioca. Unlike regular flour, it contains no gluten, making it suitable for a gluten-free diet. In the kitchen, it is mainly used as a thickener for sauces, soups, puddings, and creams. When heated with liquid, it forms a clear gel, which is especially useful for fruit fillings or glazes. It can also be added to doughs and batters to create a finer, more delicate texture. It should always be mixed with a small amount of cold liquid first to prevent lumps from forming.

A steak is a thick cut of meat, most commonly beef, prepared on a pan, grill or in the oven. The quality of a steak depends primarily on the cut used, the most popular options include tenderloin, ribeye, T-bone and New York strip. The degree of doneness ranges from rare through medium to well done. A properly cooked steak should have a crispy, caramelised crust and a juicy interior. Seasoning is usually minimal, just salt, pepper and butter or fresh herbs. Steak is a symbol of meat gastronomy worldwide and forms the centrepiece of many both festive and everyday meals.

Steak seasoning is a blend of selected spices and herbs that enhances the flavour of beef, pork or lamb steak. It usually contains coarse salt, black pepper, garlic, onion, paprika, rosemary or thyme. Good seasoning does not overpower the meat but highlights its natural juiciness and aroma. It is applied using the dry rub method, rubbing the meat just before grilling or roasting, or as part of a dry marinade. For best results, it is recommended to let the seasoned meat rest for at least 30 minutes. The seasoning is suitable for the grill, frying pan and oven alike, guaranteeing a steakhouse-worthy result.

Sterilised celery is heat-processed and preserved celery, most commonly stalk or root celery, kept in its own juice or brine. Thanks to the sterilisation process, it has a longer shelf life and can be used year-round regardless of the season. The flavour is milder than fresh celery, but it retains its characteristic earthy aroma. It is suitable for soups, stews, salads or as a side dish. Sterilised celery is a practical alternative to fresh, it requires no prior preparation and can be used immediately straight from the jar or tin. It is available in cans or glass jars in grocery stores.

Stevia (Stevia rebaudiana) is a natural plant-based sweetener originating from South America. The sweetness of its leaves is up to 300 times greater than that of regular sugar, yet it contains no calories. It is used as a sugar substitute for sweetening drinks, desserts, yogurts and baked goods. It is sold in the form of dried leaves, powder or liquid extract. It is stable under heat, making it suitable for baked and cooked dishes as well. It has a characteristic slightly bitter aftertaste, which can become more noticeable at higher doses. For people with diabetes and those monitoring their calorie intake it is a popular alternative to sugar.

Stilton is one of Britain's most celebrated cheeses and holds a protected designation of origin. It is produced exclusively in three English counties, Derbyshire, Leicestershire, and Nottinghamshire. There are two varieties: blue stilton, known for its distinctive green-blue veins of mould, and white stilton, which is mould-free. Blue stilton offers a rich, tangy, and mildly salty flavour with a creamy texture. In the kitchen, it is used in salads, sauces, soups, or served as part of a cheese board. It pairs wonderfully with pears, walnuts, honey, and port wine. The typical ageing period is four to six weeks.

Stomach is a type of offal used primarily in traditional and rustic gastronomy. Pork, beef and chicken stomachs (gizzards) are the most commonly prepared varieties. They are characterised by a firm, tough texture that softens with proper preparation, slow cooking or braising, resulting in a pleasant consistency. The flavour is rich and meaty. In traditional Czech cuisine, pork stomach is stuffed and boiled, while chicken gizzards are fried, braised or added to soups. They are also valued for their high protein content and low fat levels.

Strawberries are a beloved summer fruit with a characteristic sweet-tart flavor and a distinctive aroma. They are one of the most popular fruits and are an excellent source of vitamin C, antioxidants and dietary fiber. In the kitchen, they are used both raw and cooked, they are perfect for desserts, cakes, jams, smoothies or fruit salads. They pair wonderfully with whipped cream, chocolate and yogurt. Strawberries can also be preserved, frozen or dried to enjoy their flavor year-round.