Ingredients from A to Z

Dry white wine contains minimal residual sugar, typically less than 4 g/l, and is characterised by fresh acidity, minerality and fruity notes. In the kitchen, it is one of the most widely used ingredients: it balances and enriches sauces, forms the base of risotto, and complements seafood, fish and poultry. When heated, the alcohol evaporates, leaving behind a complex flavour profile. Common choices include Sauvignon Blanc, Pinot Grigio or Chardonnay. The golden rule applies: use a wine you would also enjoy drinking on its own.

White wine vinegar is produced through a double fermentation of white wine, first alcoholic, then acetic. It has a mild, slightly acidic taste with fruity notes typical of white wine. In the kitchen it is one of the most widely used types of vinegar, suitable for salad dressings, marinades, sauces, pickled vegetables and mayonnaise. Unlike distilled vinegar, it has a more complex flavor profile. It is also used in the preparation of béarnaise and hollandaise sauces. It is an essential part of Mediterranean and French cuisine.

Whole grain bread is baked from flour that contains the entire grain, endosperm, bran, and germ. Compared to white bread, it provides significantly more fiber, B vitamins, magnesium, iron, and zinc. Regular consumption supports better digestion and a prolonged feeling of fullness. It is great for breakfast with butter or spreads, as a base for sandwiches, or as a side to soups. The flavor is fuller and earthier, sometimes with a slightly sour note in sourdough varieties. You can find versions enriched with seeds, nuts, or dried fruit.

Whole grain baked goods are made from flour that includes the entire grain, the germ, endosperm, and bran. This makes them richer in fiber, B vitamins, minerals such as magnesium and iron, and complex carbohydrates. Compared to white baked goods, they keep you full longer and support healthy digestion. This category includes rolls, baguettes, and buns made from whole grain flour. They are great for breakfast or as a side to soups and salads. The flavor is more pronounced, slightly nutty, with a firmer crumb texture.

Whole grain cookies are baked sweet snacks made from whole grain flour, which retains all parts of the grain including bran and germ. Compared to regular cookies, they contain more fiber, minerals, and have a lower glycemic index. They work well as a snack, a quick energy boost, or as a base for desserts and cheesecake crusts. In terms of flavor, they are fuller and more pronounced than cookies made from white flour, often with a slightly nutty undertone. They pair well with fruit, yogurt, or spreads based on cottage cheese and nuts.

Whole grain couscous is made from whole durum wheat semolina, which retains the bran and germ of the grain. It contains more fiber, protein, and micronutrients than regular couscous made from white flour. Preparation is very quick, simply pour boiling water or broth over it and let it sit for 5 minutes. It works well as a side dish for meat, vegetables, and legumes, or as a base for cold salads. The flavor is fuller and earthier compared to the lighter variety. It is popular in North African and Mediterranean cuisine and pairs easily with spices such as coriander, turmeric, and cumin.

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.