Ingredient list

Tabasco is a world-renowned hot sauce made from tabasco chilli peppers, vinegar and salt. It originates from the United States and has been produced continuously since 1868 by the McIlhenny Company on Avery Island in Louisiana. It is known for its intense heat, sharp acidity and vivid red colour. In the kitchen, it is used as a seasoning for soups, sauces, marinades and meat dishes. It is also a staple in cocktails, the classic Bloody Mary would be unthinkable without it. With its negligible calorie content, it can be used virtually without restriction.

Tagliatelle are traditional Italian pasta originating from the Emilia-Romagna region. They are made from durum wheat flour and eggs and come in the form of long flat ribbons approximately 6-8 mm wide. Their origin is linked to the city of Bologna, according to legend, they were inspired by Lucrezia Borgia's hairstyle. They are most commonly served with meat-based bolognese sauce, but also pair beautifully with creamy sauces, truffles or wild mushrooms. Their slightly rough surface absorbs sauces well. Available both fresh and dried, they are quick and easy to prepare.

Tahini is a thick, creamy paste made from ground sesame seeds. It originates from Middle Eastern and North African cuisine and is an essential ingredient in the world-famous hummus and baba ghanoush. It has a distinctive nutty flavour with a slightly bitter edge and is rich in unsaturated fatty acids, calcium and B vitamins. In the kitchen, it serves as a base for dips and sauces, and is added to salad dressings, marinades or used as a drizzle over meat and vegetables. It also works well in sweet recipes such as desserts, cookies and cakes. Both light and dark varieties are available.

Tamarind paste is a thick, dark brown concentrate made from the fruit of the tamarind tree, a tropical plant native to Africa, now widespread across Asia and Latin America. It is known for its intense sour flavour with a subtle sweetness and fruity undertones. In the kitchen, it is widely used in Thai, Indian and Mexican cuisine, it is a key ingredient in pad thai sauce, various chutneys, curry sauces and marinades. It can also be added to soups or used to braise meat. It contains vitamin C, iron and antioxidants. It is sold in block form or as a concentrated paste and is usually diluted with water before use.

Tandoori masala is an aromatic spice blend originating from Indian and Pakistani cuisine, traditionally used to marinate meat cooked in a tandoor oven. It typically contains cumin, coriander, turmeric, chilli, paprika, ginger and garlic. Its characteristic red-orange colour gives meat a striking appearance and rich flavour. In the kitchen, it is mixed with yoghurt or oil to create a marinade for chicken, lamb or vegetables. It is also suitable for grilling and baking. The flavour is spicy, aromatic and slightly smoky.

Tapioca pearls are small round balls made from tapioca starch, which is derived from the root of the cassava plant. They are naturally gluten-free and have little flavour of their own, so they easily absorb the taste of the dish they are prepared in. Their most well-known use is in bubble tea, a Thai tea-based drink popular worldwide. They are also used in Asian puddings, fruit desserts and coconut milk-based sweets. Before use, they are boiled until they develop their characteristic chewy, translucent texture. Available in various sizes and colours, most commonly black or white.

Tapioca starch is a fine white powder extracted from the root of the tropical cassava plant. It serves as a gluten-free thickener and binder in cooking and baking. Unlike cornstarch, it produces a more translucent and glossy consistency. It is used to thicken sauces, soups, fillings and puddings. In gluten-free baking, it improves the structure and elasticity of dough. It has no distinct flavour or aroma, so it does not affect the finished dish. It should be stored in a dry place at room temperature.

Tarhonya are traditional Hungarian pasta in the shape of small round pearls, made from wheat flour and eggs. The name comes from Turkish and its production in Hungary dates back to the Middle Ages. Thanks to their shape and firm texture, they are ideal in thick soups, goulash or as a side dish to meat. Before cooking, they are usually briefly toasted in fat, giving them a golden colour and a nutty aroma. They are a beloved part of Hungarian cuisine and have spread to neighbouring countries in Central and Eastern Europe. They cook quickly and make an excellent alternative to rice or potatoes.

Tarragon (Artemisia dracunculus) is an aromatic herb native to central Asia and a staple of French cuisine. It has a delicate anise-like flavour with slightly bitter notes and a fresh, pleasant aroma. Fresh leaves are used in sauces such as the classic béarnaise, salad dressings, marinades, and soups. It pairs exceptionally well with poultry, fish, eggs, and vegetables. Tarragon is also used to flavour vinegars and herb butters. The French variety is significantly more flavourful than the Russian one, which is grown mainly for ornamental purposes.

Ocet s estragonem je aromatický ocet vyrobený macerováním čerstvých větviček estragonu v bílém vinném octu. Výsledkem je jemně anýzově vonící dochucovadlo, které je nezbytnou součástí francouzské kuchyně. Používá se především v zálivkách na saláty, omáčkách, marinádách a majonéze. Klíčovou složkou klasické béarnaise omáčky je také. Přidává se do polévek nebo se používá k blanšírování zeleniny pro další vrstvu chuti. Příprava doma je jednoduchá, stačí vložit čerstvý estragon do bílého vinného octa a nechat ho louhovat několik týdnů. Hotové verze jsou také široce dostupné v obchodech.

Tartare sauce je studená, krémová omáčka na bázi majonézy, obohacená jemně nasekanými okurkami, kapary, cibulí a petrželkou. Pochází z francouzské kuchyně a patří mezi oblíbené studené omáčky v západní Evropě. Nejčastěji se podává s fritovanou rybou, hranolkami, mořskými plody a dalšími pokrmy z moře. Skvěle se také hodí jako dip na zeleninu nebo jako pomazánka na sendviče. Chuť je krémová, mírně kyselá a osvěžující. Lze ji snadno připravit doma kombinací několika základních surovin, ale je také široce dostupná hotová v obchodech.

Tea is one of the most widely consumed beverages in the world, prepared by steeping leaves of the Camellia sinensis plant or various herbs, fruits and spices in boiling water. Common types include black, green, white, oolong and herbal teas. In the kitchen, tea is not only enjoyed as a warm drink but also used as a base for marinades, sauces, baked goods and desserts. It adds a subtle aromatic depth and can replace part of the liquid in many recipes. The flavour varies greatly by type, from the earthy, full-bodied notes of black tea to the delicate, fresh tones of green tea.