Ingredient list

White bell pepper is a variety of sweet pepper (Capsicum annuum) with a pale yellow to creamy white colour. It has a mild, slightly sweet flavour with no heat and a thin, crisp wall. Compared to green or red peppers, white bell peppers are the mildest and most neutral in taste. In the kitchen, they work well in salads, grilled, braised or stuffed. They are an excellent choice when you want a gentle vegetable with pleasant texture without the pronounced sweetness of red peppers.

White bread rolls is a general term for baked goods made from white wheat flour, including rolls, baguettes, and buns. They are made from wheat flour, yeast, water, and salt, with some recipes also incorporating fat or milk. They have a soft, airy crumb and a lightly crispy crust. In the kitchen, they are used as a side for soups, as the base for sandwiches and open-faced snacks, and also as an ingredient in toast, meatballs, or sweet baked treats. Compared to wholegrain baked goods, they contain less fibre and nutrients, but are popular for their mild flavour and easy digestibility.

White cabbage is one of the most widely used vegetables in Central European cuisine. This brassica vegetable has a firm, compact head with pale, tightly packed leaves and a characteristic mildly bitter, fresh flavour. It can be eaten raw in salads and coleslaw, braised, fermented into sauerkraut, or boiled as a side dish. Sauerkraut made from white cabbage is rich in vitamin C and probiotics. It pairs excellently with pork, smoked meats and potatoes. Thanks to its low cost, wide availability and nutritional value, it is a staple ingredient in traditional cuisine.

White cheese is a soft, fresh cheese with a mild milky flavour and snow-white colour. It is made from cow, sheep or goat milk and belongs to the category of unripened cheeses. In the kitchen it is highly versatile, suitable for salads, spreads, stuffed dishes and as part of breakfast. Popular varieties include Balkan white cheese and Greek feta, although the term can refer to various regional types. It crumbles well and pairs beautifully with fresh vegetables, herbs and olive oil. When heated, it retains its shape, making it suitable for grilling or pan-frying. Its mild flavour makes it a favourite with children and works in both savoury and lightly sweet recipes.

White chocolate is a sweet confection made from cocoa butter, milk, sugar, and vanilla. Unlike dark or milk chocolate, it contains no cocoa solids, which gives it a creamy white colour and a rich, buttery-sweet flavour. In the kitchen, it works wonderfully in desserts, creams, pralines, and baked goods. It can be melted and used as a base for ganache, folded into cheesecakes or ice creams, and pairs beautifully with citrus fruits, raspberries, pistachios, and matcha. Care should be taken not to overheat it, as it can quickly lose its smooth texture.

White chocolate glaze is a ready-to-use confectionery coating designed for covering cakes, pastries, pralines and other baked goods. It is made from cocoa butter or vegetable fats, sugar and dairy ingredients, creating a smooth, glossy and firm surface once set. Compared to pure white chocolate, it is easier to melt and more stable at room temperature. It is used for dipping, pouring or decorating, and works great for decorative drizzling as well. It can be flavoured with freeze-dried fruit or coloured with food dye for visual effects.

White currant is a currant variety with translucent, yellowish to white berries. It has a milder and sweeter flavour than red or black currant with lower acidity. It is used in jams, compotes, jellies, desserts and as decoration on cakes. It is rich in vitamin C and antioxidants. The harvest season is in July. It can be frozen for year-round use. Store fresh in the refrigerator for two to three days.

White mold cheese is a soft-ripened cheese covered with a characteristic white rind of Penicillium camemberti or Penicillium candidum. The most well-known varieties include Brie and Camembert. It has a delicate, creamy to buttery flavor that deepens with age and develops a more pronounced earthy note. The paste is soft and oozy at room temperature. It works wonderfully on cheese boards, baked in breadcrumbs, in warm appetizers, or simply served with bread and fruit. When heated, it melts beautifully into a luscious creamy filling.

White onion is distinguished by its smooth white skin and crisp flesh with a sharper, more pronounced flavor than common yellow onion. It is a staple ingredient in Mexican and Central American cuisine, where it is used in salsas, guacamole, and grilled dishes. Raw, it adds a pungent freshness to dishes, while cooking softens its bite and brings out a sweeter tone. It works well in salads, sandwiches, sauces, and as a soup base. Compared to red onion, white onion has a cleaner, more straightforward taste without the sweet undertones. It is a good source of vitamin C, potassium, and antioxidants. Store white onions in a cool, dry, dark place for several weeks.

White pepper comes from the same plant as black pepper, but differs in its processing. Ripe berries are soaked in water to remove the outer skin, resulting in a pale grain with a subtler yet penetrating heat. In the kitchen it is used primarily where black pepper would disrupt the colour of a dish, in white sauces, mashed potatoes, light soups or fish dishes. Its aroma is less complex than that of black pepper, but the spiciness is comparable. In Asian cuisine white pepper is more popular than black and forms the base of many traditional recipes. Freshly ground gives the best result.

White punch is an alcoholic or non-alcoholic drink typically made from white wine, fruit juice, citrus, sugar and spices, sometimes with the addition of spirits or rum. Unlike red punch it has a light colour and a fresher, less intense flavour profile. It is served both hot and cold, hot white punch is a popular winter drink at Christmas markets, while the cold version is refreshing in summer. In the kitchen, white punch can be used as a base for fruit jellies, desserts or as an ingredient in baking. The combination of sweetness, acidity and aromatic spices makes it a versatile drink for various occasions.

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.