Ingredient list

Semi-dry salami is a type of smoked meat product whose characteristics place it between soft salamis and fully cured dry salamis. It has a lower moisture content than soft salamis, but higher than fully dried varieties. It is most commonly made from pork or beef with the addition of fat, salt, spices, and starter cultures. Thanks to mild fermentation, it typically has a pleasantly spicy and slightly tangy flavour. It is suitable as a cold delicacy, in sandwiches, on charcuterie boards, or in spicy baked dishes. It has a longer shelf life than soft salamis, but it is still recommended to store it refrigerated.

Semi-hard cheese is a broad category of cheeses with a medium-firm texture, produced through pressing and partial aging. They typically contain less moisture than soft cheeses but more than hard varieties. Well-known examples include Edam, Gouda, Cheddar, and Emmental. The flavor ranges from mild to pronounced depending on the degree of ripening. In the kitchen, semi-hard cheeses are highly versatile, they melt well, making them ideal for pizza, baked dishes, sandwiches, and fondue. They can be sliced or grated with ease. Stored in the refrigerator wrapped in cling film, they keep fresh for a considerable time.

Semi-skimmed milk contains 1.5-1.8% fat and is the best-selling type of milk in the Czech Republic and across Europe. It represents a balanced compromise between whole and skimmed milk, maintaining good flavor and nutritional value while providing slightly fewer calories. It is a source of calcium, protein, and B vitamins. In the kitchen, it is a versatile everyday ingredient: suitable for batters, sauces, porridges, desserts, coffee, and tea. Most recipes that call for milk work perfectly with the semi-skimmed variety without any adjustments. Available fresh or long-life in every store, it is suitable for the whole family.

Semi-skimmed quark is a fresh dairy product with a fat content of approximately 20% in dry matter, placing it between low-fat and full-fat quark. It is characterised by a smooth, creamy consistency and a mildly tangy flavour. It is a versatile ingredient used in both sweet and savoury cooking. It is used in pastry fillings, cheesecakes, pancakes, quark dumplings, or spreads. Thanks to its protein content and lower fat content, it is a popular food as part of a balanced diet. It is sold loose or packaged in tubs of various sizes. It pairs very well with fruit, honey, herbs, and spicy seasonings.

Semolina is a coarsely milled grain product most commonly made from durum or common wheat, though it can also be produced from corn or barley. Wheat semolina consists of coarser particles of the grain endosperm and has a pale yellowish colour. In the kitchen, it is used to prepare semolina porridge, dumplings, gnocchi, cakes, and various baked goods. It also forms the base of semolina soup or can be added as a thickener. Semolina cooks quickly and absorbs liquids easily. It is popular in children's diets due to its mild flavour and easy digestibility. Nutritionally, it provides carbohydrates, protein, and a small amount of dietary fibre.

Semolina pasta is made from coarsely ground durum wheat flour (semolina), which gives it its characteristic golden-yellow colour, firm texture and a slightly nutty flavour. Semolina has a high gluten content, which allows the pasta to hold its shape well during cooking and prevents it from sticking together. It is a staple of traditional Italian and Mediterranean cuisine. It pairs well with all types of sauces, tomato, cream, meat-based and pesto. The correct cooking time depends on the shape and thickness, al dente is the golden standard. It is more nutritious than pasta made from common wheat and has a lower glycaemic index.

Sesame oil is pressed from sesame seeds and is one of the most prized cooking oils in Asian cuisine. There are two main varieties, light cold-pressed oil with a mild flavour, and dark oil made from toasted sesame seeds with a rich, intensely nutty aroma. Dark sesame oil is primarily used as a finishing condiment added at the end of cooking, rather than as a frying oil. It is added to soups, marinades, dressings, stir-fries and dips. Light sesame oil tolerates higher temperatures and can also be used for light sautéing. Both types are rich in unsaturated fatty acids, vitamin E and antioxidants. Just a small amount is enough to give a dish its characteristic Asian flavour.

Sezamová semena jsou malé, olejnaté semena rostliny Sesamum indicum, jedny z nejstarších koření a dochucovadel na světě. Delikátní, mírně oříšková chuť se při opékání výrazně prohlubuje. Používají se v kuchyních po celém světě, v asijské, středovýchodní, středomořské i evropské. Posypávají se na pečivo, chléb a sushi, a přidávají se do salátů, smažených pokrmů, těstovin a dezertů. Sezam je také zdrojem tahini pasty a sezamového oleje. Semena jsou vynikajícím zdrojem zdravých tuků, vápníku, hořčíku a vitamínů skupiny B. K dispozici jsou v bílých, černých a opražených variantách, z nichž každá má mírně odlišný chuťový profil.

Shallot is a small bulb vegetable with a mild, sweeter, and less pungent flavor than regular onion. It grows in clusters, has an elongated shape, and a pinkish to purple skin. It is particularly popular in French cuisine, where it is used in sauces, vinaigrettes, side dishes, and delicate ragouts. It suits all methods of cooking, such as frying, braising, or roasting, as well as being used raw in salads and dressings. Thanks to its higher sugar content, it caramelizes beautifully when sautéed, developing a sweet, rich flavor. It is also a source of B vitamins and antioxidants.

Shaoxing wine is a traditional Chinese rice wine originating from the city of Shaoxing in Zhejiang province. It is made by fermenting glutinous rice and has a distinctive earthy, mildly sweet and complex flavour with a hint of nuttiness. It is absolutely indispensable in Chinese cuisine, it is added to meat marinades, sauces, soups and stir-fries. It removes unwanted odours from meat and lends dishes an authentic depth of Chinese flavour. If unavailable, it can be roughly substituted with dry sherry in recipes, though the flavour will not be entirely the same. It can be found in Asian grocery stores and specialist food shops.

Shark steak is a cut of meat from a shark, most commonly from the blue shark or mako shark. The flesh is firm, pale in colour, with a mild flavour reminiscent of tuna or swordfish. Before cooking, it is recommended to marinate the meat or soak it in milk or water with vinegar to remove the naturally occurring ammonia scent that can be present in the tissue. It is best suited for grilling, pan-frying, or barbecuing. It is a rich source of protein and omega-3 fatty acids. When purchasing, it is worth considering sustainability, as some shark species are threatened by overfishing.

Sheep's cheese is a dairy product made from sheep's milk, which is naturally higher in fat, protein, and vitamins than cow's milk. This gives it a richer and more pronounced flavour. Well-known varieties include Greek feta, Spanish manchego, and Balkan brynza. In the kitchen, it is used in salads, pastry fillings, baked dishes, and on cheese boards. It pairs beautifully with olives, fresh vegetables, and red wine. Texture ranges from soft and creamy to firm and aged, making it suitable for crumbling or grating.