Ingredients from A to Z

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.

Wild boar leg is a large, meaty cut from the hindquarter of the animal. The meat is deeply aromatic, dark red in colour, with a firm texture and an intense gamey flavour. It is most commonly prepared by slow-roasting in the oven with root vegetables, red wine and spices to keep it moist and tender. An overnight marinade is highly recommended before cooking. It also works well in goulash or ragout. It is traditionally served with bread dumplings, rosehip or blueberry sauce and braised red cabbage. An excellent source of protein with less fat than farmed pork leg, a perfect choice for a festive game dinner.

Wild boar meat is game with a bold, intense flavour and a dark red colour, coming from free-ranging animals living in the wild. Because of the animal's active lifestyle, the meat is firmer and leaner than farmed pork while being rich in protein and iron. It is used to prepare goulash, ragout, roasts and stuffed rolls. Marinating in red wine with juniper berries, bay leaves and spices before cooking is recommended to mellow the strong flavour. It pairs well with forest fruit sauces and classic accompaniments such as bread dumplings or braised red cabbage. A favourite ingredient in autumn and winter cooking.

Wild garlic is a woodland herb with a strong garlic aroma and flavor that grows in deciduous forests across central Europe each spring. It contains vitamins, minerals, and sulfur compounds similar to those found in common garlic, making it valued for its health-promoting properties. In the kitchen, the leaves, flowers, and bulbs are all edible. Young leaves are a popular ingredient in pesto, soups, salads, spreads, or as a substitute for garlic in many recipes. It tastes best when used fresh, as heat causes it to lose much of its aroma. The season runs roughly from March to May, so many enthusiasts preserve it as pesto or in brine.

Wild thyme is an aromatic herb from the mint family that grows naturally across Europe. It has small leaves and a strong, warm fragrance similar to common thyme, to which it is closely related. In the kitchen, it is used as a seasoning herb, particularly in Mediterranean cuisine, to flavour meats, soups, sauces, marinades, and legumes. It pairs beautifully with grilled meats, potatoes, and roasted vegetables. Beyond its culinary uses, it has a long tradition in herbal medicine, where it is valued for supporting digestion and its antiseptic properties. It is mainly gathered wild, but can also be grown as a garden herb.

Wine is an alcoholic beverage made by fermenting grape juice and is one of the most essential ingredients in the kitchen. Red wine is added to braised meats, ragus, sauces and marinades, lending dishes depth and fullness of flavour. White wine is used in the preparation of fish, seafood, risotto and light sauces. During cooking, most of the alcohol evaporates, leaving only the flavour compounds behind. A general rule of thumb is to add wine that you would also enjoy drinking, cheap, sharp wines can ruin the taste of a dish. Wine can be substituted in recipes with stock or alcohol-free alternatives.

Wine sausage is a traditional meat product made from coarsely ground pork seasoned with white or red wine, garlic, and spices. The wine gives it a characteristic slightly tangy, aromatic flavour and also acts as a natural preservative. It is produced as a fresh or lightly smoked variety. It can be grilled, pan-fried, or baked in the oven. It is particularly popular in Moravia and wine-growing regions of Central Europe. Served on its own with mustard, bread, or rolls, or as part of a mixed meat platter. It pairs excellently with a glass of the same wine used in its preparation.