Ingredients from A to Z

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.

Young spruce shoots are the fresh spring growth tips of the Norway spruce, harvested when they are bright green, soft, and still tender. They have a distinctive, resinous, and freshly forested flavour with a subtle citrus note. In the kitchen, they are used to make syrups, lemonades, vinegars, fermented drinks, and as a garnish for desserts and salads. They are rich in vitamin C and various terpene compounds. Harvesting typically takes place in April and May, when the shoots are at their most delicate. They have gained popularity in Nordic and foraging cuisine, which emphasises the use of wild and seasonal ingredients sourced directly from nature.

Za'atar je tradiční směs koření z Blízkého východu, která se skládá ze sušeného tymiánu, sumaku, opražených sezamových semínek a soli. Charakterizuje ji výrazná bylinná chuť s citrusovým nádechem od sumaku. Používá se na posypání chleba, hummusu, jogurtu, grilované zeleniny nebo masa. Je nezbytnou součástí libanonské, turecké a izraelské kuchyně. Často se míchá s olivovým olejem jako dip na chléb. Skladujte v uzavřené nádobě na suchém místě.

Zander is a freshwater fish of the perch family, widely found in rivers and lakes across central and eastern Europe. It is considered one of the most prized freshwater fish thanks to its delicate, white, firm flesh, which is low in fat and contains few bones. In the kitchen it is highly popular and suits frying, baking, grilling, and braising. Classic preparations include pan-fried fillets in butter, zander in white wine, or served in a light cream sauce. Its mild, neutral flavour pairs excellently with herbs, lemon, and light side dishes such as boiled potatoes or vegetables.

Zucchini, also known as courgette, is a summer vegetable from the gourd family, originally from Central America and now cultivated worldwide. It has a cylindrical shape, a smooth skin typically dark green in colour, and a delicate, mildly sweet flavour. Raw, it can be added to salads or grated into batters. boiled or steamed it makes a light side dish. roasted it pairs beautifully with herbs and cheese. It is an excellent ingredient in soups, risotto, ratatouille and vegetable fritters. Low in calories and rich in water, B vitamins and minerals, it can be prepared in countless ways and combined easily with meat, fish and other vegetables.

Blossoms of the zucchini plant, known as zucchini flowers, are delicate edible treats, prized as a culinary delicacy. Light orange to yellow in colour, they have a tender texture and a mildly sweet, herbal flavour. Most commonly, these flowers are stuffed with ricotta, herbs or cheese and then fried in a crispy batter. Popular as a garnish for soups, risottos and pasta dishes, they have a long tradition in Mediterranean cuisine, particularly in Italian and Greek gastronomy. Harvested early in the morning while fully open, they are best used as soon as possible after picking, as they wilt very quickly.