Ingredients from A to Z

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.

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.