Ingredients from A to Z

Burbot is a freshwater fish of the cod family, inhabiting cold and clean rivers and lakes across central and northern Europe as well as North America. It is prized for its light, tender and firm flesh with a very low fat content and excellent nutritional value. In the kitchen, burbot is especially valued for its liver, considered a delicacy comparable to cod liver. Its meat is suitable for boiling, baking and frying, and pairs beautifully with delicate aromatics such as lemon, fresh herbs or cream. It is a rich source of protein and vitamin D. Among freshwater fish, burbot is relatively rare but highly regarded by culinary enthusiasts.

Burrata is a fresh Italian cheese from the Apulia region, made from cow's milk. It consists of a thin mozzarella shell filled with a mixture of stracciatella and cream, giving it a beautifully rich and creamy centre when cut open. The name comes from the Italian word burro, meaning butter, referring to its rich, buttery flavour. It is served fresh, ideally at room temperature, with fresh tomatoes, basil, and olive oil, or on crostini with prosciutto and fruit. Burrata is considerably richer and creamier than classic mozzarella and is prized for its luxurious texture.

Butter is a dairy fat made by churning cream, containing approximately 80% fat, and is a fundamental ingredient in European cuisine. It has a characteristic delicate, creamy flavor that transforms into a rich, nutty aroma when heated. It is used as a spread, as the base for sauces and roux, for frying, and in baking. Clarified butter has a higher smoke point and is suitable for frying at high temperatures. Butter gives pastries their flakiness, cookies their distinctive flavor, and sauces a silky consistency. It comes in salted and unsalted varieties, unsalted is preferred in baking and confectionery. Quality varies depending on the cows' diet and processing methods.

Butter cookies are crisp sweet biscuits with a high proportion of butter, which gives them a rich buttery flavour and a characteristic crumbly texture. Classic shortbread dough is made with flour, sugar, and butter in roughly a 3:1:2 ratio. They pair beautifully with tea or coffee, are used as a cheesecake base (crushed in place of digestive biscuits), as cake decoration, or as part of Christmas baking. They come in various shapes (rounds, stars, fingers) and are often dusted with caster sugar.

Máslová hlávková salátová zelenina patří mezi oblíbené druhy salátů, s jemnými, světle zelenými listy uspořádanými v kompaktní kulaté hlavě. Má mírnou, lehce máslovou chuť a osvěžující, křupavou texturu. Nejčastěji se konzumuje syrová jako základ zeleninových salátů nebo jako příloha k hlavním jídlům. Skvěle se hodí do sendvičů, wrapů a burgerů. Velmi nízký obsah kalorií z ní činí dobrý zdroj vitamínů A, C, K a kyseliny listové. Obvykle se podává s jednoduchými zálivkami na bázi oleje a octa nebo jogurtovými zálivkami. Čerstvost lze posoudit podle pevných, lesklých listů bez hnědnutí na okrajích.

Buttermilk is a low-fat dairy product that is a by-product of butter making. It has a mildly tangy flavor due to the presence of lactic acid and probiotic bacteria. In the kitchen, buttermilk is widely used for making pancakes, waffles, muffins, breads, and other baked goods, where it helps leaven and tenderize the dough. It is also traditionally enjoyed as a refreshing drink. It is relatively low in fat but rich in protein, calcium, and B vitamins. When used as a meat marinade, especially for chicken, it helps tenderize the fibers and adds great flavor.

Butternut squash is one of the most popular winter squash varieties, prized for its elongated pear shape, thin beige skin, and vibrant orange flesh with a naturally sweet, buttery flavor. It is incredibly versatile in the kitchen, perfect for creamy soups, risottos, baked dishes, and salads. When roasted, it develops a delightful caramel sweetness that pairs beautifully with sage, nutmeg, or brown butter. Rich in beta-carotene, dietary fiber, and vitamin C, butternut squash is a nutritionally valuable ingredient. It stores well in a cool, dry place for several months, making it a staple of autumn and winter cooking across many cuisines.

Mushrooms are the most widely cultivated fungi in the world. They have a delicate, mildly earthy flavour and a firm, meaty texture that makes them highly versatile in the kitchen. They can be prepared in many ways, fried, braised, baked, grilled or eaten raw in salads. They are great in soups, sauces, risottos, pasta, stuffings and as a side dish. Available year-round in white or brown (cremini) varieties. They are a low-calorie source of protein, B vitamins and minerals such as potassium and selenium. They are a staple ingredient in virtually every cuisine around the world.

Cabbage leaves are the outer or inner leaves of white, red, or savoy cabbage, widely used in cooking as a natural wrap for stuffed dishes. The most popular preparation involves filling them with minced meat, rice, and spices to make stuffed cabbage rolls. Before use, it is recommended to briefly blanch the leaves so they soften and become easier to roll. The flavour is mildly sweet and slightly earthy, becoming more delicate after cooking. They are also great in soups, baked casseroles, or as the base for savoury rolls with a variety of fillings.

Cachaça is a Brazilian spirit distilled from freshly pressed sugarcane juice. It is the national drink of Brazil and the base of the famous caipirinha cocktail. Unlike most rums it is not made from molasses but from fresh juice, which gives it a brighter, grassier taste. White cachaça works best in mixed drinks, while barrel-aged bottles are for sipping. In the kitchen it flavors marinades, sweet sauces and desserts with tropical fruit.

Cajun seasoning je aromatická směs koření pocházející z kuchyně Louisiany na jihu Spojených států, úzce spojená s cajunskou kulturou, potomky francouzských kolonistů. Obsahuje papriku, česnekový prášek, cibulový prášek, kajenský pepř, oregano, tymián a černý pepř. Výsledná chuť je výrazná, pikantní a mírně kouřová. Používá se k ochucení masa, drůbeže, ryb a mořských plodů, ideální na grilování, pečení nebo smažení. Je nezbytnou součástí tradičních pokrmů, jako jsou jambalaya, gumbo a krevety étouffée. Skvěle se hodí také k zelenině a omáčkám.