Ingredient list

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.

Yellow split peas (also called split peas or yellow peas) are a dried variety of pea with the skin removed and divided into two halves. They have a mild, slightly sweet flavour and develop a smooth, hearty texture once cooked. They are an excellent source of plant protein, fibre, and minerals such as iron, magnesium, and potassium. In British cuisine they are the base of classic pea soup and pease pudding, while in Indian cuisine they are used for dal. A brief soaking or thorough rinse in cold water is enough before cooking.

Yogurt is a fermented dairy product created through the action of live bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. It has a mildly tangy taste, creamy texture and beneficial effects on digestion. In the kitchen, it is highly versatile, it works as a base for sauces, dips and marinades, as well as in sweet desserts, smoothies or Indian lassi. It is added to batters and doughs for moisture and tenderness. Available in many varieties, plain, flavoured, Greek or skyr-style. Greek yogurt is thicker and higher in protein due to the straining of whey. Yogurt is also an excellent source of calcium and probiotics.

Yogurt dressing is a light salad dressing made from yogurt, giving dishes a pleasant tanginess and creamy texture. Compared to mayonnaise-based dressings, it is significantly lower in calories and easier to digest. It is typically enhanced with lemon juice, garlic, olive oil, mustard, or fresh herbs such as dill, chives, or parsley. It works especially well with green salads, cucumber, tomatoes, or as a drizzle over grilled vegetables. The dressing is simple to prepare at home from just a few ingredients in a matter of minutes.

A yogurt drink is a refreshing dairy beverage made from yogurt, usually diluted with water or milk. The most well-known varieties include Turkish ayran and Indian lassi. It comes in both savory and sweet versions, the savory one is flavored with salt and mint, while the sweet version features fruit or honey. It contains probiotic cultures that support healthy gut flora. Rich in protein, calcium, and B vitamins, it makes a nutritious choice at any time of day. It is especially refreshing during summer months and pairs well with meals or as a standalone drink.

Yogurt sauce is a light and refreshing condiment made from plain or Greek yogurt. Thanks to the naturally tangy flavor of yogurt, it pairs beautifully with grilled meats, vegetables, falafel, or gyros. It is typically seasoned with garlic, lemon juice, olive oil, salt, and fresh herbs such as mint or coriander. It is widely popular in Greek, Turkish, and Middle Eastern cuisines. Quick to prepare and requiring no cooking, it can be easily adjusted to personal taste. It also works wonderfully as a dip for bread or raw vegetables.

Young fir shoots are a spring delicacy harvested from the fresh growth tips of fir trees (Abies). They are picked in spring when they are still light green, soft, and full of a fresh resinous aroma. In the kitchen, they are used mainly in Scandinavian and Alpine cuisine, where they are turned into syrups, vinegars, fermented drinks, and flavoured desserts or ice creams. Their taste is gently resinous, herbaceous, and slightly citrusy. They contain vitamin C and various essential oils. Before use, rinse the shoots thoroughly and remove any remaining scales.