Ingredient list

Sausage seasoning is an aromatic spice blend specially developed for flavouring homemade and commercial sausages. It typically contains salt, pepper, garlic, caraway, nutmeg, allspice and other ingredients following a traditional recipe. This blend ensures the characteristic taste and aroma of meat products and greatly simplifies the preparation of homemade sausages. It is used in the production of fresh, dried and smoked sausages and salamis. The seasoning is mixed directly into the minced meat before stuffing into casings. It also works well as a flavouring in meat fillings, meatloaf, burgers or when preparing seasoned minced meat in a pan.

Savory is an aromatic herb from the mint family, cultivated and used as a spice around the world. There are two main varieties, summer savory with a milder flavour and winter savory with a stronger, more peppery aroma. The taste is reminiscent of thyme and pepper combined. In the kitchen, it pairs well with legumes, meat dishes, soups, sauces and marinades. In German cuisine it is nicknamed 'Bohnenkraut' (bean herb), because it complements beans beautifully and helps reduce their gas-producing effects. It can be used fresh or dried and is a key ingredient in herbes de Provence.

Scallops are bivalve mollusks with distinctive fan-shaped shells, prized as one of the finest seafood delicacies for their delicate, sweet flavor and buttery texture. They are most commonly pan-seared to achieve a golden crust on the outside while remaining juicy and tender inside. Scallops also work beautifully in pasta dishes, risottos, carpaccio, and as part of tasting menus. Classic pairings include black pudding, pea purée, or citrus reductions. Cooking time is brief, just one to two minutes per side is sufficient. They are an excellent source of lean protein, omega-3 fatty acids, zinc, and vitamin B12.

Schnapps is a distilled alcoholic beverage with a high alcohol content, traditionally made by fermenting and distilling grain, fruit, or potatoes. In Central European cuisine, it is used primarily as an ingredient in marinades, sauces, and various dishes, where it helps enhance flavour and aroma. It is also added to pancake batters and Christmas baked goods, where it softens the texture. Plum brandy, juniper spirit, and fruit distillates are the most common varieties used in cooking. Schnapps holds an important place in the food culture of Central Europe.

SCOBY je živá symbiotická kultura bakterií a kvasinek (zkratka pro Symbiotic Culture Of Bacteria And Yeast), která se používá k výrobě domácí kombuchy. Vizuálně připomíná gumový, mírně průhledný disk plovoucí na povrchu oslazeného čaje, kde fermentace přeměňuje cukr na kyseliny, oxid uhličitý a stopové množství alkoholu. Při správné péči se množí a každá nová vrstva (nazývaná "matka") může být použita pro další dávku. SCOBY se obvykle uchovává v hotové kombuše ve sklenici při pokojové teplotě nebo v lednici.

Sea bass is a popular saltwater fish with firm, juicy white flesh and a distinctive, pleasantly marine flavour. It is one of the most versatile fish, suitable for grilling, oven roasting, pan-frying and soups. Thanks to its firm texture, it holds together well during cooking and is easy to fillet. It is a rich source of protein, vitamin B12, selenium and omega-3 fatty acids. In European cuisine, it is a favourite ingredient in Mediterranean dishes and pairs beautifully with herbs, lemon, olive oil or tomatoes. It is available fresh and frozen throughout the year.

Sea bream, also known as dorade or gilt-head bream, is a Mediterranean fish with an oval silver body and a distinctive golden stripe between its eyes. Its flesh is firm, white, and juicy with a delicate, mildly sweet flavor. It ranks among the most popular fish in Mediterranean cuisine and is excellent grilled whole, oven-roasted with vegetables, or prepared in a salt crust. Traditionally served with olive oil, lemon, and fresh herbs, sea bream is a simple yet elegant dish. It has very few bones, making it suitable even for less experienced cooks. Sea bream is a good source of quality protein, omega-3 fatty acids, selenium, and vitamin B6.

Red mullet (genus Mullus) is a marine fish from the family Mullidae, found mainly in the Mediterranean Sea and the adjacent parts of the Atlantic Ocean. It is characterised by firm white flesh with a delicate flavour and low fat content, making it one of the most popular fish in Mediterranean cuisine. It is prepared by baking in the oven with herbs and olive oil, grilling or braising. It pairs well with light sauces, vegetables and citrus flavours. In addition to its excellent taste, it is a valuable source of protein, vitamin D and omega-3 fatty acids.

Sea buckthorn berries are small, bright orange berries from the sea buckthorn shrub (Hippophae rhamnoides), which grows across Europe and Asia. They are exceptionally rich in vitamin C, vitamins E and A, flavonoids, and unsaturated fatty acids. Their taste is very sour and slightly astringent, so they are most often processed into juices, syrups, jams, liqueurs, or added to smoothies and desserts. In the kitchen, they are also used to make sauces and dressings. They are considered a superfood due to their remarkable nutritional properties.

Sea salt is produced by evaporating seawater and is one of the most natural forms of salt available. Unlike refined table salt, it retains trace minerals such as magnesium, potassium and calcium, which give it a more complex flavour. It is used to season dishes during cooking as well as for finishing touches directly on the plate. Coarse sea salt is popular for preparing meat, fish and vegetables, while fine sea salt works well in baking and everyday cooking. Thanks to its origin and minimal processing, it is widely regarded as a premium alternative to regular table salt.

Seafood is a collective term for edible sea creatures, particularly crustaceans, molluscs and cephalopods. This category includes shrimp, mussels, oysters, octopus, squid and lobster. The meat is tender, mildly salty and aromatic, with a distinctive ocean flavour. In the kitchen, seafood is used on the grill, in pasta dishes, rice-based recipes, soups and as part of cold starters. It is a rich source of protein, iodine, zinc and omega-3 fatty acids. Seafood tastes best when fresh or carefully frozen, and its preparation is generally quick and straightforward.

Barbecue seasoning is an aromatic spice blend designed for preparing meat on the grill, in the oven, or over an open flame. It typically contains paprika, garlic, onion, black pepper, chilli, cumin, and sometimes brown sugar or smoked salt. The resulting flavour is bold, slightly spicy, sweet-tangy, and smoky. It is used as a dry rub for pork, beef, and chicken, simply coat the meat or leave it to marinate overnight. It works perfectly on ribs, steaks, chicken wings, and burgers. The seasoning can also be added to sauces or dips for a classic barbecue flavour.