Ingredient list

Basil vinegar is an aromatic infused vinegar made by macerating fresh or dried basil leaves in quality wine vinegar. The resulting product has a delicate herbal flavour with a characteristic basil aroma. It is used primarily as a base for salad dressings, in marinades for meat and vegetables, or to season sauces and soups. It pairs beautifully with caprese salad and complements a wide range of Mediterranean dishes. It is also easy to make at home, simply steep fresh basil leaves in wine or apple cider vinegar for several weeks. Basil vinegar is a refined alternative to regular vinegar wherever you want to add a fresh, herbal touch to a dish.

Basmati is a premium long-grain rice variety originating from the foothills of the Himalayas in India and Pakistan. It is distinguished by exceptionally long, slender grains that separate after cooking and develop a slightly nutty aroma. Its characteristic scent, caused by the presence of 2-acetyl-1-pyrroline, sets it apart from other varieties. Basmati is particularly well suited to Indian cuisine, it is served with curries, herbed pilaf or as a side dish to meat dishes. It is typically cooked using the absorption method or by rinsing and boiling. Quality basmati is aged, longer ageing enhances its fragrance.

Bavarian white sausages, known in German as Weißwurst, are a traditional Bavarian specialty originating from Munich, where they have been made since the mid-19th century. They are prepared from finely minced veal and pork seasoned with parsley, lemon zest, ginger and nutmeg. Their pale color results from the absence of curing salt. Traditionally served warm alongside Bavarian pretzels and sweet mustard, they are accompanied by wheat beer. The sausages are not boiled but gently heated in hot water, they should never reach a rolling boil. They are eaten by peeling the casing or sucking the meat directly from it.

Bay leaf is an aromatic spice derived from the evergreen bay laurel tree (Laurus nobilis), whose dried leaves have been used in kitchens around the world for centuries. It has a characteristic mildly bitter, herbal aroma with notes of eucalyptus and clove. It is widely used to flavour stocks, soups, braised meats, sauces, marinades, and pickled vegetables. The leaves are added whole during cooking and removed before serving. Fresh leaves are also available and carry a more intense aroma. Bay leaf is also a key component of the classic French herb bundle known as bouquet garni.

BE-BE biscuits are popular Czech butter cookies known for their light, crumbly texture and sweet, buttery flavour. Made from wheat flour, butter and sugar, they make a delightful snack on their own. In the kitchen, they are widely used as a base for cheesecakes and no-bake cakes, simply crush them, mix with melted butter and press into a tin. They also work great as a topping for dessert cups, ice cream or yoghurt. Loved by both children and adults, these biscuits are a staple in Czech households and a versatile ingredient in sweet cooking.

Bean pods are the green or yellow outer casing that surrounds the seeds of the bean plant, harvested while still young and tender. In terms of flavour and use, they are very similar to green beans, the term pod simply emphasises the shape and structure of the ingredient. They have a mild, slightly grassy flavour and readily absorb the aromas of spices and sauces. In the kitchen, they are used as a side dish, in soups, stews, and salads. Blanching and quickly cooling them in ice water preserves their vibrant green colour and crisp texture. Rich in dietary fibre, vitamin C, vitamin K, and folate. Available fresh, frozen, and canned.

Beans are one of the most widely consumed legumes in the world and have been a key part of human nutrition for thousands of years. They are an excellent source of plant-based protein, dietary fibre, iron, magnesium, and B vitamins. In the kitchen, they are used boiled, stewed, or canned in soups, sauces, Mexican dishes such as burritos and tacos, and homemade spreads. There are many varieties available, including red kidney beans, white cannellini, black beans, pinto beans, and more. Dried beans should always be soaked and thoroughly cooked before eating, as raw beans contain lectins that can be harmful to health.

Beans in brine are canned or vacuum-packed cooked legumes preserved in a salt solution that ensures their shelf life and keeps their mild flavour intact. They are an extremely practical ingredient that requires no soaking or long cooking, simply rinse under cold water and they are ready to use immediately. This makes them a great time-saver for everyday cooking. They work well in soups, salads, spreads, Mexican dishes, and as a side dish. Rinsing the beans also significantly reduces their sodium content. Available in many varieties including white, red, black, and kidney beans, they are a versatile pantry staple.

Beans in chilli sauce are a spicy ready-to-use product combining soft cooked beans with a bold tomato-chilli sauce. This combination is especially popular in Mexican and Tex-Mex cuisine, where it serves as the base for dishes like chilli con carne or as a filling for burritos and tacos. Since the beans are already cooked and seasoned, they only need to be heated before serving. They are a great source of plant-based protein, dietary fibre, and antioxidants from the tomatoes and chilli peppers. The heat level ranges from medium to quite pronounced, making them ideal for fans of spicier food. They pair well with rice, tortillas, or grilled meat.

Beans in tomato sauce are a classic canned product featuring soft cooked beans in a rich, seasoned tomato sauce. The most iconic version is British baked beans, traditionally served on toast for breakfast. In the kitchen, they are used as a quick side dish, a base for baked dishes, a filling for burritos, or an ingredient in soups and stews. They are highly nutritious, providing plant-based protein, dietary fibre, and lycopene from the tomatoes, which is a powerful antioxidant. Preparation is effortless, simply heat and serve. Available in various styles, from sweeter British versions to spicier Mexican varieties or simple herb-flavoured options.

Beans with corn is a popular vegetable combination widely used in Mexican and Tex-Mex cuisine. The pairing of hearty legumes with sweet corn kernels creates a harmonious mix with a balanced flavour and excellent nutritional value. This combination is rich in plant-based protein, dietary fibre, and carbohydrates, making it a filling and satisfying ingredient. It is used as a side dish, a filling for burritos, tacos, or quesadillas, and as a base for soups and salads. The canned version is especially practical and quick to prepare. Season with cumin, chilli, garlic, or coriander for a more intense flavour.

Béchamel is one of the five classic French mother sauces, made from butter, plain flour, and milk. It begins with a roux of butter and flour, into which warm milk is gradually whisked until a smooth, creamy sauce forms. It is seasoned with salt, white pepper, and nutmeg. Béchamel is indispensable in many recipes, it is used in lasagne, baked pasta dishes, moussaka, soufflés, and as the base for Mornay cheese sauce. The consistency can be adjusted by varying the ratio of flour and butter to milk. A well-made béchamel is the key to rich, creamy baked dishes and silky sauces.