Ingredient list

White radish, also known as daikon or Japanese radish, is a root vegetable with a mildly sweet to gently peppery flavor. It originates from Asia, where it is a staple ingredient in Japanese, Chinese, and Korean cuisines. It can be enjoyed raw, pickled, braised, or boiled. Raw, it works wonderfully in salads and slaws, while cooked it makes an excellent side dish for meat-based meals. It is rich in vitamin C, potassium, and digestive enzymes. Thanks to its high water content and low calorie count, it is also popular in lighter, diet-friendly dishes.

White rock sugar consists of large crystals of pure sugar formed by the slow crystallisation of a supersaturated sugar solution. Its large, translucent crystals make it a popular decoration for confectionery, cakes and Christmas baked goods. It is also used to sweeten hot drinks, particularly teas and coffees, where it dissolves slowly and delivers a pleasantly clean sweetness. In patisserie it serves as an ornament for pastries, gingerbread or chocolate confections. Compared to regular sugar it has a firmer structure and dissolves more slowly. The production of rock sugar is a traditional confectionery technique known for centuries.

White rum is a distilled alcoholic beverage produced by fermenting and distilling sugarcane juice or molasses. Compared to dark rums, it undergoes little or no ageing, which gives it a clear colour and a lighter, more delicate flavour with a hint of sweetness. In bartending, it is one of the most popular base spirits, it is an essential ingredient in classic cocktails such as Mojito, Daiquiri, and Piña Colada. It also works well in desserts, punches, and fruit-based drinks. The alcohol content is typically around 40% ABV.

White sausage is a traditional meat product made primarily from pork, pork fat, and spices. Unlike smoked sausages, it is not cured by smoking but instead boiled or pan-fried. The most famous variety is the Bavarian Weißwurst, flavored with parsley, lemon zest, and nutmeg. In Central European cuisine, it is most commonly served boiled alongside mustard and fresh bread rolls. It has a delicate, mildly savory flavor and a pale grayish-pink color. It is an excellent choice for breakfast or as a quick warm meal any time of day.

White veka is a traditional Czech white wheat bread with a soft, airy crumb and a thin, lightly crispy crust. It is made from wheat flour, yeast, salt, and water, and typically has an elongated shape. It is ideal for preparing open-faced sandwiches, filled sandwiches, or simply enjoyed with butter. Its fine, fluffy texture makes it particularly popular for cold dishes and festive spreads. It is also used in the preparation of bread dumplings, sweet pastries, or as a base for toast and croutons. Compared to wholegrain bread, it has a higher glycaemic index but is very easy to digest.

White vermouth is a fortified aromatised wine flavoured with herbs, spices, and other botanical ingredients. It is made from white wine infused with plant extracts such as wormwood, coriander, cloves, or citrus peel. It comes in two main styles, dry and sweet. In cocktail culture, it is an essential ingredient in classics such as the Martini, Negroni, and Manhattan. It also makes a pleasant aperitif on its own, served chilled over ice with a slice of citrus. In the kitchen, it is used to flavour sauces, risotto, and seafood dishes.

White wine is a fermented beverage made from white or even red grapes without their skins, with a colour ranging from pale straw to golden yellow. In the kitchen, it is an indispensable ingredient, it is added to sauces, risotto, braised meats, soups and seafood dishes, where it contributes freshness and pleasant acidity. The alcohol evaporates during cooking, leaving behind a subtle fruity aroma. A good rule of thumb: use a wine you would also enjoy drinking. It also works well as a base for mulled wine or various fondue recipes.

Dry white wine contains minimal residual sugar, typically less than 4 g/l, and is characterised by fresh acidity, minerality and fruity notes. In the kitchen, it is one of the most widely used ingredients: it balances and enriches sauces, forms the base of risotto, and complements seafood, fish and poultry. When heated, the alcohol evaporates, leaving behind a complex flavour profile. Common choices include Sauvignon Blanc, Pinot Grigio or Chardonnay. The golden rule applies: use a wine you would also enjoy drinking on its own.

White wine vinegar is produced through a double fermentation of white wine, first alcoholic, then acetic. It has a mild, slightly acidic taste with fruity notes typical of white wine. In the kitchen it is one of the most widely used types of vinegar, suitable for salad dressings, marinades, sauces, pickled vegetables and mayonnaise. Unlike distilled vinegar, it has a more complex flavor profile. It is also used in the preparation of béarnaise and hollandaise sauces. It is an essential part of Mediterranean and French cuisine.

Whole grain bread is baked from flour that contains the entire grain, endosperm, bran, and germ. Compared to white bread, it provides significantly more fiber, B vitamins, magnesium, iron, and zinc. Regular consumption supports better digestion and a prolonged feeling of fullness. It is great for breakfast with butter or spreads, as a base for sandwiches, or as a side to soups. The flavor is fuller and earthier, sometimes with a slightly sour note in sourdough varieties. You can find versions enriched with seeds, nuts, or dried fruit.

Whole grain baked goods are made from flour that includes the entire grain, the germ, endosperm, and bran. This makes them richer in fiber, B vitamins, minerals such as magnesium and iron, and complex carbohydrates. Compared to white baked goods, they keep you full longer and support healthy digestion. This category includes rolls, baguettes, and buns made from whole grain flour. They are great for breakfast or as a side to soups and salads. The flavor is more pronounced, slightly nutty, with a firmer crumb texture.

Whole grain cookies are baked sweet snacks made from whole grain flour, which retains all parts of the grain including bran and germ. Compared to regular cookies, they contain more fiber, minerals, and have a lower glycemic index. They work well as a snack, a quick energy boost, or as a base for desserts and cheesecake crusts. In terms of flavor, they are fuller and more pronounced than cookies made from white flour, often with a slightly nutty undertone. They pair well with fruit, yogurt, or spreads based on cottage cheese and nuts.