Ingredient list

Sheet gelatin is a form of gelatin supplied as shaped, translucent leaves. Compared to the powdered variety, it is easier to measure and is widely popular in professional kitchens for its precision and clean results. Before use, the sheets are soaked in cold water for approximately 5-10 minutes, then squeezed out and added to a warm liquid where they dissolve completely. One sheet typically corresponds to approximately 1.5-2 g of powdered gelatin. It is suitable for preparing cake fillings, mousses, panna cotta, fruit jellies, and aspic. The resulting gel is clear and firm.

Shellfish are bivalve molluscs living in saltwater or freshwater environments. The most commonly used in cooking are mussels (Mytilus edulis), oysters, scallops and clams. They have a delicate, slightly salty and mildly sweet flavour with a characteristic sea aroma. They are prepared by steaming, cooking in white wine with herbs, in tomato or garlic sauces, and added to soups, pasta and risotto. They are an excellent source of protein, omega-3 fatty acids, zinc and B vitamins. Freshness is essential, live shellfish should remain tightly closed before cooking.

Sherry is a fortified wine originating from the Jerez de la Frontera region in southern Spain's Andalusia. It is made from white grapes, primarily the Palomino variety, and its alcohol content ranges between 15 and 22 percent. It comes in many styles, from dry fino and manzanilla through semi-dry amontillado to sweet oloroso and Pedro Ximénez. In the kitchen, it is added to sauces, soups, braised meats, and desserts, where it adds depth and complexity of flavor. It is an integral part of Spanish gastronomy and works wonderfully as an aperitif or paired with cheese.

Sherry vinegar is a premium vinegar originating from the Spanish region of Jerez de la Frontera in Andalusia, where it is produced using traditional methods from sherry wine. It is characterised by a complex, gently sweet and nutty flavour with the distinctive aroma of aged wine. Thanks to its rich flavour profile, it is ideal for salad dressings, marinades, sauces and as a base for vinaigrette. It pairs wonderfully with meat, fish, vegetable and cheese dishes. Compared to regular wine vinegar, it is noticeably fuller and less acidic, so only a small amount is needed. It is a beloved ingredient in Spanish and modern Mediterranean cuisine.

Shiitake (Lentinula edodes) are edible mushrooms originating from East Asia, where they have been cultivated and prized for thousands of years. They are known for their rich, earthy flavour with prominent umami notes and a firm, meaty texture. In the kitchen, they are well suited to soups, sauces, stir-fries, pasta and rice dishes. Dried shiitake have a more intense aroma than fresh ones and should be soaked in water before use. the resulting liquid makes an excellent base for broths. They are a staple of Asian cuisine but are increasingly popular in European cooking as well. They are a good source of beta-glucans, B vitamins and minerals.

Shopska dressing is a traditional Balkan dressing primarily associated with the famous Shopska salad. It is based on olive oil, red wine vinegar, salt, and pepper, sometimes enriched with garlic or oregano. This dressing stands out for its freshness and simple flavour, which beautifully highlights vegetables such as tomatoes, cucumbers, peppers, and onions. It can also be used on other vegetable salads, grilled vegetables, or as a meat marinade. It takes just a minute to prepare and always delivers a delicious result. Thanks to quality olive oil and vinegar, it is considered a light and healthy addition to meals. It is popular throughout the Mediterranean and Balkan regions.

Short-grain rice has round, compact grains rich in starch, which give it a sticky and cohesive texture once cooked. This characteristic makes it ideal for dishes where the rice needs to hold together, most notably sushi, onigiri, rice porridge, and risotto. The best-known varieties include Japanese sushi rice, Italian Arborio, and Spanish Bomba. Short-grain rice absorbs more water than long-grain varieties, so precise water ratios are essential. It is recommended to rinse the rice before cooking to remove excess surface starch. It is a foundational ingredient in both Asian and Mediterranean cuisines.

Shortcrust pastry is a tender, crumbly dough made from flour, butter, sugar, and eggs. It originates from Linz, Austria, where it has been used for centuries in traditional baking. The resulting texture is delicate and melts in the mouth, making it ideal for Christmas cookies filled with jam, as well as tarts and pies. The dough should be well chilled before rolling to maintain its structure. Its mild buttery flavor pairs wonderfully with sweet fillings made from fruit or chocolate.

Shrimp are popular seafood found in both warm and cold ocean waters around the world. They are known for their delicate, slightly sweet flavour and firm, juicy texture. In the kitchen, they are incredibly versatile, grilled, pan-fried, steamed, or added to pasta, risotto, soups and salads. They are an excellent source of protein, iodine and B vitamins, with a very low fat content. Available fresh, chilled or frozen, peeled or whole, they require only a few minutes of cooking to remain tender and flavourful. Their quick preparation makes them a favourite ingredient in everyday cooking.

Shrimp paste is a dense, intensely aromatic paste made from tiny shrimp ground with salt and fermented. It has a deep brown to purplish colour, a concentrated umami flavour, salty depth, and a distinctive fishy aroma that mellows on cooking and rounds out a dish. Regional variants: Thai kapi, Malay belacan, Indonesian terasi, Vietnamese mắm tôm, and Filipino bagoong alamang. It is fundamental to Thai curry pastes, sambals, nam phrik, and the Vietnamese soup bún riêu. Before use it is usually briefly dry-toasted in a pan or wrapped in foil to fully develop its aroma. Use in small amounts, very salty, no extra salt needed.

Shrimps are small marine crustaceans prized for their delicate, slightly sweet flavour and tender texture. They are widely used in cooking, added to soups, pasta dishes, risottos, and salads, or served as a starter with a dipping sauce. They can be prepared by boiling, sautéing, or grilling. Shrimps are an excellent source of protein, iodine, selenium, and B vitamins. They are available fresh, cooked, frozen, or tinned. When cooking, it is important not to overcook them, as the flesh quickly becomes rubbery. They are a versatile ingredient suited to Mediterranean, Asian, and many other cuisines.

Hřebíček Sichuan je slupka plodu keře rodu Zanthoxylum, který není příbuzný pravému pepři. Tento koření se vyznačuje jedinečným brněním a znecitlivěním jazyka, doprovázeným citrusovou vůní. Základní koření v sichuanské kuchyni a pětibylinném koření se používá celé, drcené nebo mleté. Před použitím se často krátce opraží na suché pánvi, aby se zvýraznila vůně. Dobře se kombinuje s masem, nudlemi, tofu a smaženými pokrmy. Skladujte v uzavřené nádobě mimo dosah světla.