Ingredient list

Anchovy fillets are small fish fillets cured in oil or salt, commonly available in tins or jars. They are known for their intense, salty, and umami-rich flavor, which can elevate a wide range of dishes. In the kitchen, they are used as a base for sauces, such as Caesar dressing or Italian puttanesca sauce. They are added to pizza, pasta, risotto, olive tapenade, or melted directly in a pan with garlic and oil, where they dissolve and create a deeply savory flavor base. They are an essential ingredient in Mediterranean cuisine and an excellent way to add umami depth to a dish.

Anchovy paste is a smooth, creamy substance made from ground anchovies, salt, and oil, available in tubes or jars. It has an intense, salty, and umami-rich flavor, making it an excellent seasoning for sauces, soups, marinades, and dips. Just a small amount is enough to give a dish depth and complexity of flavor. It is commonly used in Italian cuisine, for example in pasta sauces, tapenade, pizza, or as part of a Caesar dressing. The paste is a practical alternative to whole anchovy fillets, as it is easy to portion and requires no additional preparation. It should be stored in the refrigerator and will keep for several weeks after opening.

Angel hair pasta, také známá jako capellini, je tenký a jemný typ těstovin, jehož název odráží jeho vláskovou tenkost. Vyrobená je z pšeničné nebo rýžové mouky, přičemž rýžová varianta je typická pro asijskou kuchyni. Vaření trvá velmi krátce, stačí krátká ponoření do vroucí vody nebo namočení v horké vodě. Je vhodná do polévek, vývarů, salátů a smažených pokrmů. Díky své neutrální chuti skvěle absorbuje aroma koření a omáček. Oblíbená je v čínské, vietnamské a evropské kuchyni a patří mezi nejrychleji vařené těstoviny.

Angostura bitters is a concentrated aromatic herbal extract with a high alcohol content (about 44.7% ABV) and a pronounced bitter-spiced flavor with notes of gentian, cinnamon, and clove. It is dosed by the dash, a few drops add depth to a drink and balance sweetness. It is an essential ingredient in classic cocktails such as the Old Fashioned, Manhattan, Pink Gin, and Champagne Cocktail, and is also used in desserts, marinades, and sauces for seasoning. Due to the tiny dosage, its impact on a dish's nutritional values is negligible.

Anise is an annual herb native to the Mediterranean and the Middle East, whose seeds have been used as a spice since ancient times. It has a distinctly sweet flavour and aroma reminiscent of liquorice, derived from the essential oil anethole. In the kitchen, it is used in baking gingerbread, Christmas cookies and breads, as well as in the production of liqueurs, sweets and herbal teas. It is a common ingredient in mulled wine and punch spice blends. Anise is known to aid digestion and is traditionally served after meals as a tea or digestif. It should not be confused with star anise, which comes from a different plant but has a similar flavour.

Anise spirit is a distilled alcoholic beverage flavoured with anise oil or anise seeds, sometimes also star anise. Well-known varieties include pastis, ouzo, arak and sambuca. It is characterised by a strong liquorice flavour and aroma. When water is added, the drink turns characteristically cloudy or milky white, a phenomenon known as the louche effect. In the kitchen, it is used to flavour sauces, seafood dishes, desserts and pasta. It pairs particularly well with fish and shrimp dishes. It is served either straight over ice or diluted with water. The alcohol content is typically between 40-45%, and sometimes higher.

Aperol is an Italian aperitif with a distinctive bright orange colour, first produced in 1919 in Padua. Its taste is bittersweet with citrus and herbal notes, it contains orange, rhubarb, gentian and various herbs. The alcohol content is relatively low, at around 11%. The most well-known way to serve it is the Aperol Spritz cocktail, made by combining it with prosecco and sparkling water, garnished with a slice of orange. It also works well in other cocktails or as a flavouring for desserts and sauces. Aperol is a symbol of Italian aperitivo culture and a popular summer drink around the world.

Apple butter is a thick, dark fruit spread made by slow-cooking apples for an extended period, with little or no added sugar. Thanks to the natural pectin content in apples, it sets beautifully and develops a characteristic caramelised flavour with a slightly tart undertone. It is traditionally used as a filling for pastries, cakes, and rolls, but is equally delicious spread on bread or toast. Unlike jam, it has a denser consistency and a more intense fruit flavour. It is a good source of dietary fibre and natural sugars. In Central European cuisine, it is a traditional autumn preserve made from freshly harvested apples.

Fresh apple cider is a freshly pressed, unpasteurised or gently pasteurised apple juice that retains its natural cloudiness, full fruity aroma, and rich flavour. Unlike commercially produced juice, it is not filtered or clarified, meaning it retains more natural nutrients, fibre, and antioxidants. It is traditionally made in autumn from freshly harvested apples and is available at farmers markets, orchards, and organic stores. It is enjoyed as a healthy drink but also finds uses in the kitchen, as a base for sauces, soups, or in baking. Unpasteurised cider has a short shelf life and should be stored in the refrigerator.

Apple cider vinegar is made by fermenting apple juice, first converting sugars into alcohol and then allowing acetic acid bacteria to convert the alcohol into acetic acid. It has a characteristic fruity aroma, a golden-brown colour, and a mildly sharp flavour. Natural, unfiltered apple cider vinegar contains the so-called mother, a cluster of beneficial bacteria and enzymes. In the kitchen, it is used in dressings, marinades, sauces, pickling brines, and preserving. It is also a popular ingredient in home health remedies, where various health benefits are attributed to it, though scientific evidence remains limited.

Apple cinnamon tea is a popular fruit-and-spice blend with a distinctly autumnal character. It combines the sweetness of dried apple with the warm, gently spicy flavour of cinnamon. It is most commonly sold as loose-leaf fruit tea or in bags, and is naturally caffeine-free. In the kitchen, it can be used to prepare hot and cold drinks, warm punches or non-alcoholic mulled beverages. The brewed tea also works well as a liquid component in fruit cakes, muffins or strudel, enhancing the fruity and spiced notes of the dish.

Apple compote is a preserved or freshly cooked preparation of apples covered in a sweet syrup made from water, sugar, and aromatics such as cinnamon, lemon zest, or cloves. Home preparation involves packing sliced apples into preserving jars and processing them with heat. The finished compote is served as a dessert, a side for pastries, or as part of a fruit salad. The apples retain a soft texture and absorb the aromatic syrup, resulting in a gentle sweet-sour flavour. Apple compote is a beloved home preserve that makes it possible to store the autumn apple harvest for winter, ensuring a tasty fruit option even out of season.