Ingredients from A to Z

Ocet z vína se vyrábí fermentací vína a patří mezi nejpoužívanější typy octa v evropské kuchyni. Vyrábí se z červeného i bílého vína, přičemž každý typ má mírně odlišnou chuť; červený vinný ocet je plnější a robustnější, zatímco bílý vinný ocet je jemnější a lehce ovocný. Používá se do zálivek na saláty, marinád, omáček a dušených pokrmů. Dodává pokrmům příjemnou kyselost, aniž by přehlušil ostatní chutě. Také se používá k nakládání zeleniny a výrobě chutney. V kuchyni může nahradit citronovou šťávu, kdykoli je žádoucí jemnější kyselost s vínovým podtónem.

Wine yeast refers to microorganisms, most commonly of the species Saccharomyces cerevisiae or related strains, that occur naturally on grape skins and are essential for wine production. Their primary role is to convert the sugars in grape juice into alcohol and carbon dioxide through alcoholic fermentation. In the kitchen, wine yeast is used not only in winemaking but also in the preparation of homemade fruit wines, meads, and other fermented beverages. Dried strains are available in specialised shops, and different strains significantly influence the final taste, aroma, and alcohol content of the drink.

Wood ear mushroom (Auricularia auricula-judae) is an edible fungus with a distinctive shape resembling a human ear. It originates from East Asia, where it is widely used in Chinese, Japanese, and Korean cuisine. It has a gelatinous, springy texture and a neutral, mildly earthy flavour. In dishes, it acts mainly as a flavour carrier and an interesting textural element. It is used in hot-and-sour soup, fried rice dishes, salads, and various Asian recipes. In its dried form it is available year-round, simply soak it in water before use. It contains polysaccharides, iron, and vitamin D, and is now also cultivated in Europe.

Worcestershire sauce je tmavý, fermentovaný kondiment anglického původu s výraznou sladkokyselou a umami chutí. Tradiční recept obsahuje ocet, melasu, ančovičky, tamarind, cibuli, česnek a různé koření. Pochází z Worcesteru v Anglii z 19. století a je nyní jedním z nejznámějších kondimentů na světě. Přidává se do masa, polévek, omáček, marinád a zálivek na saláty. Je nezbytnou součástí koktejlu Bloody Mary a klasického Caesar salátu. Díky své komplexní chuti stačí jen několik kapek, aby jídlu dodaly hloubku a bohatost. Dobře se také hodí k steakům nebo jako doplněk k sýru na toastu.

Wormwood is an herb with a distinctively bitter taste and intense aroma, used for centuries in cooking and folk medicine. The most well-known species is Artemisia absinthium, used as an aromatic ingredient in liqueurs and herbal drinks, the most famous example being absinthe. In the kitchen, it is added very sparingly to flavour meat dishes, game, or sauces, where it helps cut through richness. It is also a traditional ingredient in vermouths and herbal digestifs. Its bitter compounds are known to support digestion. It should be used with great care, as its intense bitterness can easily overpower other flavours.

Xanthan gum je přírodní polysacharid, který se vyrábí fermentací cukru s bakterií Xanthomonas campestris. Slouží jako zahušťovadlo, stabilizátor a pojivo v potravinářské výrobě. V bezlepkovém pečení nahrazuje funkci lepku a dodává těstu elasticitu a soudržnost. Používá se v malých množstvích, obvykle půl až jedna čajová lžička na recept. Rozpouští se v studené i teplé vodě a vytváří hladkou, gelovitou konzistenci. Nemá žádnou výraznou chuť. Měl by být skladován na suchém místě při pokojové teplotě.

Xylitol, also known as birch sugar, is a sugar alcohol derived from birch wood or corn cobs. It has the same sweetness as regular sugar but forty percent fewer calories. It significantly reduces the risk of tooth decay, which is why it is added to chewing gums and toothpastes. In baking, it is used in a one-to-one ratio as a sugar substitute. It may cause digestive issues if consumed in excess. Warning: it is highly toxic to dogs. Store in a dry place.

Yarrow is a medicinal herb with delicate white or pink flowers and feathery leaves with a characteristically bitter and slightly spicy flavour. In the kitchen, it is primarily used as an aromatic addition to herbal teas, liqueurs, and herbal vinegars. Young leaves can be added to salads, soups, or herb butter, where they provide a mildly bitter, piquant note. In folk medicine, it is well known for its anti-inflammatory and digestive properties. It is harvested in summer and dried for use in teas throughout the year. In gastronomy, it serves more as a supplementary ingredient than a main component of dishes.

Yeast is a biological leavening agent made up of living microorganisms from the Saccharomyces cerevisiae species. When combined with warm water and sugar, the yeast cells produce carbon dioxide, which causes the dough to rise. It is used in the baking of bread, rolls, cakes, sweet braided loaves, and other leavened baked goods. It is available fresh in block form or dried as granules or powder. Fresh yeast has a shorter shelf life and a stronger yeasty flavour, while dried yeast is more shelf-stable and convenient. Activation temperature is critical, water above 50 °C will kill the yeast cells and prevent the dough from rising.

A yeast starter is a simple mixture of commercial yeast, sugar and warm liquid (milk or water) that is left to activate for a few minutes before being added to dough. It is used to quickly leaven sweet and enriched breads such as brioche, stollen or Easter bread. Unlike a sourdough starter, it does not contain a live culture of lactic acid bacteria and does not provide fermentation, it simply accelerates the rising process using commercial yeast. Preparation takes just a few minutes and the resulting dough is light and airy, but without the distinctive sour flavour of sourdough bread.

Yellow bell pepper is a sweet variety of Capsicum annuum, characterized by its vivid yellow color and mild, sweet flavor with no heat. Compared to green peppers, it is riper and sweeter, with a higher content of vitamin C and antioxidants. In the kitchen, it is enjoyed raw in salads or as a side for dips, and is also excellent for grilling, roasting, braising, or stuffing. It adds attractive color and pleasant sweetness to dishes. It is a popular ingredient in vegetable bowls, stir-fries, and Mediterranean recipes. Low in calories and high in nutrients, it is a healthy choice.

Yellow melon is a variety of muskmelon (Cucumis melo) with a yellow or golden skin and pale, usually white to cream-coloured flesh. In terms of flavour it tends to be sweeter and less watery than the classic green-yellow honeydew melon. It contains vitamins C and B, potassium, and beta-carotene. It is a refreshing summer fruit that works wonderfully as a dessert, in fruit salads, or on a platter with ham and prosciutto. The flesh is easy to blend into smoothies, sorbets, or fruity drinks. It is harvested in summer when it reaches peak sweetness. It can be found on the market under a variety of commercial names.