Ingredients from A to Z

Wasabi powder is a dried and ground form of wasabi, most commonly made from Japanese horseradish (Wasabia japonica) or as a blend of horseradish, mustard, and green food coloring. When mixed with a small amount of water, it forms a paste with the sharp, pungent aroma characteristic of wasabi. The powdered form is significantly more accessible and has a longer shelf life than fresh wasabi. It is used in the same way as paste wasabi, as a dip for sushi and sashimi, in dressings, sauces, or marinades. It is ideal for seasoning Asian-inspired dishes, noodle soups, or as a spicy condiment. The intensity of the heat can easily be adjusted by varying the amount of water added.

Water is the most essential ingredient in any kitchen. It is indispensable for boiling pasta, rice and legumes, as well as for preparing soups, sauces and broths. It is also used for thinning batters, baking bread and making beverages. In recipes, it appears in various forms, boiling, lukewarm or cold. Its quality and mineral content can affect the taste of the final dish, which is why some cooks prefer filtered or spring water. It is a truly irreplaceable part of every kitchen.

Water spinach (Ipomoea aquatica, Thai pak bung, Vietnamese rau muống, also known as kangkong or morning glory) is a leafy green vegetable native to Southeast Asia. Botanically it is NOT related to true spinach but belongs to the morning glory family, it is a relative of the sweet potato. It has hollow crisp stems and lanceolate leaves with a mild, slightly sweet, faintly nutty flavour reminiscent of spinach. Classic dishes: Thai Pad Pak Bung Fai Daeng (stir-fried with garlic, chilli, and fermented soy bean), Vietnamese Rau Muống Xào Tỏi, and Chinese stir-fries. Briefly blanch or wok-sear before serving.

Wheat is one of the most important cereal crops in the world and the primary raw material for producing flour, bread, pasta, groats and many other foods. It has been cultivated for thousands of years and forms the backbone of agriculture in Europe, Asia and the Americas. It contains carbohydrates, protein, fibre, B vitamins and minerals such as iron and zinc. Wholegrain wheat retains the bran and germ, making it more nutritious than white flour. The most widespread species are common wheat (Triticum aestivum) and durum wheat (Triticum durum), the latter used mainly for pasta.

Wheat bread flour is a special type of wheat flour with a higher protein content (typically 11-13%), which creates a strong gluten network ideal for yeasted baking. It is used primarily for making bread, rolls and other leavened baked goods, where it ensures a good crumb structure and elastic dough. Compared to plain flour, it absorbs water more effectively and produces airier, longer-lasting baked goods. It can be combined with rye or wholegrain flour for a more pronounced flavour and higher fibre content. It is an essential ingredient for any home baker who wants great results with yeasted dough.

Pšeničné vločky se vyrábějí párovým zpracováním a válcováním pšeničných zrn, což je částečně předvaří a činí je stravitelnějšími než celé obiloviny. Pšeničné vločky mají výraznější pšeničnou chuť a pevnější strukturu než ovesné vločky. Používají se k přípravě kaše, müsli, granoly nebo jako ingredience do těsta na chléb a sušenky. Obsahují komplexní sacharidy, vlákninu, bílkoviny a vitaminy skupiny B. Jsou uspokojivé a představují dobrou alternativu k ovesným vločkám pro ty, kteří preferují jinou chuť. Příprava je snadná, stačí je namočit do horkého mléka nebo vody, nebo je uvařit jako tradiční kaši.

Klíčková pšenice je embryo pšeničného zrna a představuje nejvýživnější část obilí. Tvoří pouze asi 2,5 % hmotnosti zrna, přesto je bohatá na vitamin E, vitaminy skupiny B, kyselinu listovou, zinek, hořčík a zdravé nenasycené tuky. Má jemnou oříškovou chuť a zlatohnědou barvu. Snadno se začleňuje do kuchyně, lze ji přidávat do jogurtu, smoothie, musli, salátů nebo pečiva. Měla by se skladovat v lednici a rychle spotřebovat, protože její obsah tuku způsobuje rychlé žluknutí. Je oblíbenou ingrediencí ve zdravé výživě a přírodní medicíně pro své pozitivní účinky na imunitu a plodnost.

Wheat semi-white flour is a medium-extraction flour that sits between plain white flour and wholegrain flour. It is commonly labelled T650 or T1050 and contains more fibre, minerals and nutrients than white flour, while still offering good baking performance. It is suitable for baking bread, mixed-grain baked goods, as well as pasta and pizza dough. The resulting baked goods have a more pronounced flavour and a darker crumb compared to those made with standard plain flour. It is popular among home bakers looking for a balance between nutritional value and the practical baking properties of flour.

Wheat semolina is a coarsely ground product made from the endosperm of wheat, obtained during the milling process. It has a finely granular texture and a light cream colour. In the kitchen, it is used to prepare porridges, dumplings and gnocchi, as well as desserts such as semolina pudding with butter and sugar or baked semolina casseroles. It also serves as a thickener for soups and sauces. In Italian cuisine, known as semolina, it is used for making pasta and pizza dough. It is easily digestible and suitable for children or during recovery from illness. It contains gluten and is therefore not suitable for people with coeliac disease.

Whey is the liquid component of milk that separates during the production of cheese or cottage cheese. It is a yellowish, mildly acidic liquid rich in proteins (particularly lactalbumin and lactoglobulin), lactose, B vitamins, and minerals. There are two main types, sweet whey from rennet-coagulated cheeses and acid whey from cottage cheese production. In the kitchen, it is used in bread and pancake batters, soups, smoothies, or marinades. In sports nutrition, it is a popular raw material for whey protein supplements.

Whipped cream is a dairy product sold most commonly in aerosol cans or tubs as a ready-made sweet foam. Unlike whipping cream, it is ready to use immediately, simply press the nozzle or scoop with a spoon. It has a light, airy texture and sweet taste. It is used as a topping for hot chocolate, coffee, ice cream sundaes, pancakes, waffles, fruit salads and desserts. Homemade whipped cream is prepared by whisking whipping cream with sugar until stiff peaks form. Commercially produced spray cans also contain nitrous oxide as a propellant.