Ingredient list

Whole grain mustard is a type of mustard in which the mustard seeds are left whole or only coarsely ground, giving it a characteristic grainy texture. It is less sharp than Dijon mustard but distinctly aromatic with a mildly spicy finish. In the kitchen it works as a condiment alongside cold meats and cheeses, in marinades, dressings, sandwiches and sauces. It pairs excellently with roasted meats, sausages or as part of a mustard vinaigrette. It adds both texture and flavor to dishes. It is made from brown or yellow mustard seeds combined with vinegar and spices.

Whole grain pasta is made from whole wheat flour, which retains the bran and germ of the grain. This makes it significantly richer in fiber, protein, B vitamins, and minerals compared to regular white pasta. It has a lower glycemic index, helping you feel fuller for longer and supporting stable blood sugar levels. It pairs well with all classic sauces, tomato, cream-based, or pesto. The flavor is earthier and more robust, with a firmer texture. Available in shapes such as spaghetti, penne, fusilli, and farfalle made from whole grain flour.

Whole green peas are dried, unhulled green peas that retain their skin, full round shape, and deep green color. They require longer soaking (4-8 hours or overnight) and longer cooking, after which they have a firmer texture and a slightly nuttier flavor than green split peas. Perfect for Nordic green soups, cooking whole as a side dish, salads, or Indian matar dal. An excellent source of plant protein, fiber, and minerals.

Whole milk contains at least 3.5% fat and is considered the most wholesome dairy option. Thanks to its higher fat content, it has a richer, creamier taste and consistency than other types. It is a source of calcium, protein, vitamins A, D, B12, and healthy fatty acids. In the kitchen, it is ideal wherever full flavor and creamy texture matter, in sauces, desserts, creams, coffee, or baked goods. When making béchamel or creamy soups, it delivers better results than lower-fat alternatives. Whole milk also whips more easily. It is ideal for the nutritious diet of children and athletes.

Whole peppercorns are dried berries of the pepper plant that retain their aroma far longer than ground pepper, thanks to their intact outer skin. The most common variety is black pepper, but white, green, and red peppercorns are also widely used. Whole peppercorns are added to stocks, marinades, pickling brines, and slow-cooked meat or legume dishes. They are a key component of many spice blends. They are typically removed from the dish before serving. To preserve their fresh, sharp flavour, store them in a sealed container away from light and moisture.

Whole yellow peas are dried, unhulled yellow peas that, unlike split peas, retain their skin and full round shape. They require longer soaking (4-8 hours or overnight) and longer cooking, but offer a more substantial texture and a mildly nutty flavor. Perfect for hearty soups, stews, salads, Indian dal, or for grinding into homemade pea flour. An excellent source of plant protein, fiber, and minerals.

Wholegrain mustard is a type of mustard made from whole or coarsely crushed mustard seeds, giving it a grainy texture and a bolder, fuller flavour compared to smooth Dijon mustard. The colour ranges from golden yellow to dark brown depending on the type of seeds used. It pairs well with meats, cold cuts, cheeses and in sandwiches. It works brilliantly in sauces, dressings and marinades, adding both texture and heat. Unlike smooth mustard, the seeds burst in the mouth releasing an intense flavour. It is a popular choice in rustic and farmhouse-style dishes.

Wholemeal flour is made by grinding the entire grain of a cereal, preserving all its components, the endosperm, germ, and bran. As a result, it contains more fibre, B vitamins, minerals, and antioxidants than white flour. It has a characteristic darker colour and a fuller, slightly nutty flavour. In the kitchen it is used for baking bread, rolls, muffins, pancakes, and other baked goods. The resulting products tend to be denser and more filling. Wholemeal flour is popular among health-conscious cooks and is available in wheat, rye, spelt, and other varieties.

Wholemeal rye flour is produced by milling the entire rye grain, retaining the bran, germ, and endosperm. It is rich in dietary fibre and minerals such as iron and magnesium, and has a lower glycaemic index than wheat flour. It has a darker colour and a pronounced earthy, slightly sour flavour typical of traditional rye bread. It is used primarily for baking rye and wholemeal bread, often in combination with wheat flour to improve rising. It is particularly popular in northern and central Europe, where it forms the basis of a rich bread-baking tradition. Its high fibre content supports healthy digestion.

Wholemeal wheat flour is produced by milling the entire wheat grain, including the bran and germ, so it retains its full nutritional profile. Compared to white flour, it contains significantly more fibre, magnesium, zinc, and B vitamins. It has a darker colour and a characteristic nutty flavour that enriches the taste of baked goods. It is used for baking wholemeal bread, rolls, cakes, biscuits, and pancakes. When baking, it is often recommended to combine it with white flour for a lighter texture. It is a staple in wholefood and healthy diets and is readily available in any supermarket.

Wide spinach noodles are a popular type of pasta that owes its distinctive green colour and subtle flavour to the addition of spinach. The spinach is worked directly into the dough, giving the noodles a characteristic appearance and a mildly herby taste. They pair particularly well with rich sauces, cream-based, cheese or meat ragù. Their larger surface ensures the sauce coats every strand perfectly. They are a favourite choice for baked dishes such as lasagne or vegetable pasta bakes. Thanks to the spinach content, they provide slightly more fibre and minerals than regular pasta.

Wild boar loin is a premium cut from the back of the animal, running along the spine. It is one of the most tender and flavourful parts of the wild boar, the meat is darker, richly aromatic and has a distinctive gamey character. It is ideal for roasting whole, preparing steaks or medallions. A short marinade in red wine, juniper berries and thyme is recommended to tenderise the meat and deepen its flavour. It pairs beautifully with sauces made from forest fruits such as blueberries, rosehips or cranberries, and with sides like bread dumplings or roasted root vegetables. Rich in protein and leaner than farmed pork loin.