Ingredient list

Tea leaves are harvested and processed leaves of the Camellia sinensis plant, used to make one of the world's most widely consumed beverages. Depending on how they are processed, we distinguish green, white, oolong, black and pu-erh teas. In the kitchen, tea leaves are used not only to brew hot and iced drinks, but also as an aromatic ingredient in desserts, sauces, pasta dishes or marinades. They are rich in antioxidants, particularly catechins, and contain caffeine. High-quality leaves are characterised by an intense aroma and a distinctive flavour that varies by origin and processing method.

Tempeh is a traditional Indonesian fermented product made from soybeans cultivated with the mold Rhizopus oligosporus. The fermentation process produces a firm, compact block with a nutty flavor and a pronounced texture. Compared to tofu, tempeh has a stronger taste and a higher content of protein, fiber, and probiotics. It is a popular plant-based alternative to meat and is used for frying, baking, grilling, or braising. It is recommended to slice and marinate it before cooking. Tempeh is a rich source of plant protein, manganese, phosphorus, and B vitamins. It is an essential part of Indonesian cuisine as well as modern vegetarian and vegan cooking.

Tequila is a Mexican spirit made from blue agave (Agave tequilana), grown around the city of Tequila in the state of Jalisco. Its alcohol content typically ranges from 35 to 55%. In the kitchen, it is used in marinades for chicken and beef, in citrus-based sauces, salsas and desserts. It is the key ingredient in the Margarita cocktail. It imparts an earthy, slightly smoky and fruity character to dishes. The most well-known types are Blanco, Reposado and Añejo, with aged varieties particularly suited to cooked dishes thanks to their woody notes.

Teriyaki sauce is a Japanese glaze and sauce based on soy sauce, rice wine mirin, sake, and sugar. The resulting flavor is sweet-salty with a distinctive umami character. It is traditionally used for marinating and glazing meat, particularly chicken, salmon, or beef, when grilling or roasting. The dish acquires a characteristic glossy surface and a caramelized flavor. Teriyaki sauce is now widely available in stores, but it can also be easily made at home. It also pairs well with vegetables, tofu, or noodles. It is an essential part of Japanese cuisine and a globally popular ingredient in modern cooking.

Texas grill seasoning je aromatická směs koření inspirovaná texaskou barbecue tradicí. Obsahuje sladkou papriku, česnek, cibuli, kmín, chilli a různé bylinky, které společně vytvářejí výraznou, mírně pálivou chuť s kouřovými podtóny. Nejlépe se hodí na vepřové žebírka, kuřecí stehna, hovězí steaky a grilovanou zeleninu. Používá se jako suchá marináda, maso se obalí touto směsí a nechá se marinovat před vařením, což umožňuje koření proniknout do vláken a dodat intenzivní chuť. Lze ji také přidávat do dipů, zálivek nebo posypat pečené brambory. Její univerzálnost a snadné použití z ní činí oblíbenou volbu pro venkovní vaření.

Thai červená kari pasta je intenzivně ochucená základní ingredience pocházející z jihovýchodní Asie. Příprava zahrnuje mletí červených chilli papriček, citronové trávy, galangalu, česneku, šalotky, koriandru a dalších koření do hladké pasty. Charakterizuje ji výrazná pikantní, aromatická a mírně zemitá chuť. Nejčastěji se používá k přípravě thajského červeného kari, kdy se pasta smaží na kokosovém oleji, poté se přidává kokosové mléko, maso nebo tofu a zelenina. Funguje také jako základ pro polévky, marinády a omáčky. Díky koncentrované chuti stačí použít jen malé množství k ochucení celého jídla. K dispozici je v hotové formě v supermarketech a obchodech s asijskými potravinami.

Thousand Island dressing is a creamy salad dressing based on mayonnaise and ketchup or chilli sauce, enriched with pickled cucumbers, onion, and various seasonings. It most likely originated at the turn of the 19th and 20th centuries in the Thousand Islands region on the US-Canada border. It has a sweet and tangy, slightly spicy flavour with a creamy consistency. It is used as a dressing for green salads, sandwiches, and burgers, or as a dip for chips and vegetables. It is also a key ingredient in the classic Reuben salad and Russian dressing. At home, it can easily be made by combining mayonnaise, ketchup, pickle, and a pinch of paprika.

Thyme (Thymus vulgaris) is an aromatic herb from the Lamiaceae family, native to the Mediterranean region. It has small, firm leaves and an intense, spicy fragrance with slightly woody and earthy notes. In the kitchen, it is one of the most widely used herbs, perfect in sauces, soups, braised meats, marinades, and flavoured butters. It pairs beautifully with rosemary, garlic, and bay leaf. It is an essential component of the classic French herb bundle known as bouquet garni. Beyond its culinary uses, thyme has a long history in folk medicine, traditionally used for respiratory complaints. It dries well and retains most of its aroma when dried.

The Tibetan mushroom is a popular name for a symbiotic culture of bacteria and yeasts used to ferment milk or water kefir. The result is a probiotic drink rich in beneficial microorganisms, vitamins and lactic acid. The milk-based variant resembles a thin yoghurt with a gently sour, refreshing taste. Water kefir is light, slightly sparkling and fruity in aroma. The grains are reusable, after each fermentation they are rinsed and added to fresh milk or sugar water. They are a popular component of health-conscious diets and home fermentation practices aimed at supporting digestion and immunity.

Tiger prawns are one of the largest species of shrimp, named after the distinctive striped pattern on their bodies. They originate mainly from the Indian Ocean and Southeast Asia, with a large proportion coming from aquaculture farms. Their meat is firm, juicy and full of flavour, with a mildly sweet taste. Thanks to their size, they are ideal for grilling, pan-frying or skewering. They work beautifully in Asian dishes such as curries and noodles, as well as Mediterranean recipes with garlic and herb marinades. They are rich in protein, omega-3 fatty acids and minerals such as selenium and zinc.

Tilapia is a freshwater fish originally from Africa, now farmed worldwide. It has a mild, neutral flavor and delicate white flesh that flakes easily. Thanks to its understated taste, it is ideal for those who do not enjoy a strong fishy aroma. In the kitchen, tilapia is extremely versatile, suitable for frying, grilling, baking, and braising. It is often prepared with bolder sauces and seasonings that complement its gentle flavor. Tilapia is affordable and ranks among the most widely farmed fish globally. It is a good source of easily digestible protein, phosphorus, and vitamin B12.