Ingredients from A to Z

Vine leaves are the leaves of the grapevine, widely used in Mediterranean, Middle Eastern and Balkan cuisines. They have a mildly tangy, herbaceous flavour and hold their shape well after cooking. They are most commonly stuffed with a mixture of rice, meat and spices, giving rise to popular dishes such as Greek dolmades or Turkish sarma. Fresh leaves need to be blanched before use, while leaves preserved in brine simply need to be rinsed with water. They also work beautifully as a natural wrapping for grilling fish or vegetables, imparting a distinctive aroma to the food.

Vinegar is an acidic liquid produced by the fermentation of alcoholic beverages by acetic acid bacteria. It contains acetic acid, which gives it a characteristically sharp and sour flavour profile. In the kitchen, vinegar plays an indispensable role, it is used for pickling vegetables, seasoning salads, sauces, and marinades, as well as for leavening dough in combination with baking soda. The most common varieties include spirit vinegar, wine vinegar (white or red), apple cider vinegar, and balsamic vinegar. Each differs in intensity and flavour character. Beyond culinary uses, vinegar is also valued as a natural preservative and cleaning agent.

The violet (Viola) is an ornamental plant found not only in gardens but also in the kitchen. Its edible flowers have a delicately sweet, mildly floral flavour with herbal notes. In gastronomy, they are used primarily as a decorative element in salads, desserts, cakes and cocktails. Candied violet flowers are a popular garnish for confectionery. The flowers can also be used to make syrups, vinegars or lemonade. They contain vitamin C and antioxidants. The most suitable species for consumption are Viola odorata and Viola tricolor, it is always important to use unsprayed, food-safe flowers.

Virgin olive oil is cold-pressed from fresh olives without the use of chemical processes. It belongs to the category of extra virgin or virgin oil depending on its acidity level and sensory quality. It has a distinctive, fruity flavour with a slight bitterness and pungency, which are signs of high quality. It is used primarily cold, in salads, for dipping bread or as a dressing. It is rich in monounsaturated fatty acids and antioxidants, especially polyphenols. It is produced mainly in Mediterranean countries such as Spain, Italy and Greece.

Vodka is a clear distilled alcoholic spirit with a neutral flavour, traditionally made from grain or potatoes. In the kitchen, it is used not only as a drink but also as a culinary ingredient. It is added to pancake or crepe batters for a lighter texture, used in meat marinades or sauces where it helps release aromatic compounds. The Italian pasta sauce alla vodka is one of the most well-known examples of its culinary use. It can also be used for flambéing dishes to add a dramatic finishing touch.

Vysočina is a traditional Czech dry-cured salami made from coarsely ground pork and beef, seasoned with pepper and spices. It originates from the Vysočina region of the Czech Republic and ranks among the most popular Czech meat products. It is sold whole or pre-sliced and is most commonly enjoyed as a cold cut, on bread, in charcuterie platters, or as a snack. Its firm texture and bold flavor also make it suitable for hot dishes such as baked casseroles, pizza toppings, or stuffed crepes. The salami is produced through a process of drying and smoking, which gives it its distinctive aroma.

Wakame je jedlá řasa pocházející z japonských a korejských pobřežních vod, kde se pěstuje a sbírá. Delikátní, mírně mořská chuť se po namočení vyvíjí v příjemnou, mírně hedvábnou a jemnou texturu. V japonské kuchyni hraje klíčovou roli jako ingredience v miso polévce a japonských salátech, kde se dochucuje sezamovým olejem, rýžovým octem a sójovou omáčkou. Obvykle se prodává sušená. Před použitím ji stačí krátce namočit ve studené vodě. Obsahuje jód, vápník, hořčík a vitamíny skupiny B.

Walnut liqueur is an alcoholic beverage prepared by macerating nuts, most commonly walnuts, but also hazelnuts or almonds, in spirit with sugar and spices added. A classic example is the Italian Nocino, made from green walnuts harvested in summer. The flavour is rich and bittersweet with pronounced nutty and spiced notes. Walnut liqueur is served as a digestif after a meal, but it is also used in confectionery and cooking, as an ingredient in creams, chocolate desserts, ice cream or coffee drinks. It works particularly well in Christmas baking and chocolate truffles.

Walnut oil is pressed from walnut kernels and ranks among premium culinary oils. It has a characteristic golden-brown colour and a bold, slightly bitter nutty flavour with a rich aroma. Thanks to its high content of unsaturated fatty acids, particularly omega-3 and omega-6, it is considered beneficial for health. In the kitchen it is best used cold: in salad dressings, drizzled over bruschetta or as a finishing oil over completed dishes. It is not recommended for high-heat cooking as it oxidises easily. It pairs excellently with rocket, cheeses, beetroot and chocolate desserts.

Walnuts are popular nuts originally from Persia and Central Asia, now cultivated worldwide. They have a characteristic bittersweet flavor and a firm, lobed kernel protected by a hard shell. In the kitchen, they are highly versatile, added to salads, pasta, baked goods, cakes, chocolate desserts, and sauces. They are an excellent source of omega-3 fatty acids, B vitamins, and minerals. They pair wonderfully with cheeses, honey, fruit, and dark chocolate. Once shelled, they should be stored in a cool place to preserve freshness and prevent them from turning rancid.

Wasabi is a pungent Japanese condiment derived from the root of the Wasabia japonica plant. Freshly grated wasabi forms a smooth paste with a sharp, fleeting heat that hits the nasal passages rather than the tongue. Authentic wasabi is rare and expensive outside Japan, most products available on the market are substitutes made from horseradish, mustard, and food coloring. In Japanese cuisine, wasabi is traditionally served alongside sushi, sashimi, and noodle soups. It is used in small amounts as a dipping condiment or mixed into sauces. Beyond Japanese cooking, it appears in dressings, marinades, and as a spicy seasoning in various modern dishes.

Wasabi paste is a pungent Japanese condiment made from wasabi root (Wasabia japonica), or more commonly from a blend of horseradish, mustard, and green food coloring. It has a distinctive bright green color and an intensely sharp heat that, unlike chilli, dissipates quickly. In the kitchen, it is most often used as an accompaniment to sushi and sashimi, but it also works well in salad dressings, marinades, and dipping sauces. Only a small amount is needed, as the paste is highly concentrated. Thanks to its antimicrobial properties, it is traditionally served alongside fresh fish. It is widely available in tubes or as a powder to be mixed with water.