Nordic ingredients
Swedish and Nordic ingredients, what they are, and what to use outside Scandinavia.
- ÄttikaÄttika is Swedish 12 percent vinegar, more than twice as strong as US white vinegar. How to use it in pickles and herring, and how to swap it abroad.
- BittermandelBittermandel is bitter almond, used in tiny amounts in Swedish baking for a strong marzipan taste. What it is, safety, and what to use instead abroad.
- FilmjölkFilmjölk is a mild Swedish cultured milk, thinner than yogurt, eaten with muesli. What it tastes like and what to use instead outside Scandinavia.
- GräddfilGräddfil is Swedish sour cream, thick and tangy with about 12 percent fat. Use it in dips and toppings. What to use instead outside Scandinavia.
- HjorthornssaltHjorthornssalt is baker's ammonia, a leavening that makes Swedish cookies very crisp and light. How to use it, and what to use instead abroad.
- KesellaKesella is a smooth, mild Swedish fresh cheese like quark, used in cheesecakes, dips and breakfasts. What it is like and what to use instead abroad.
- KnäckebrödKnäckebröd is Swedish crispbread, a thin, dry, crunchy rye bread that keeps for months. How Swedes eat it and what to use instead outside Sweden.
- KrondillKrondill is dill gone to flower, with yellow seed crowns and tough stalks. It flavors Swedish crayfish and pickles. What to use instead abroad.
- KvargKvarg is Swedish quark, a thick, high-protein, low-fat fresh cheese eaten with berries and used in baking. What to use instead outside Sweden.
- LingonLingon are small, tart red Nordic forest berries, served as jam with meatballs and pancakes. What they taste like and what to use instead abroad.
- Ljus sirapLjus sirap is Swedish light syrup, a golden sugar syrup used in cookies, toffee and cakes. How it tastes and what to use instead outside Sweden.
- MandelmassaMandelmassa is Swedish almond paste, half almonds and half sugar. It fills semlor and buns. What it is like and what to use instead outside Sweden.
- MatlagningsgräddeMatlagningsgrädde is Swedish cooking cream, a lighter cream that does not split when boiled. What it is and what to use instead outside Sweden.
- MessmörMessmör is a soft, brown Swedish spread made by boiling down whey. It tastes sweet, salty and caramel-like. What to use instead outside Sweden.
- Mörk sirapMörk sirap is Swedish dark syrup, used in gingerbread, rye bread and spice cake. What it tastes like and how to mix a swap outside Sweden.
- PärlsockerPärlsocker is Swedish pearl sugar, hard white sugar nibs that stay crunchy in the oven. Sprinkled on buns and cookies. What to use instead abroad.
- PotatismjölPotatismjöl is potato starch, the Swedish thickener for berry soups, sauces and light cakes. How to use it and what to use instead outside Sweden.
- VaniljsockerVaniljsocker is Swedish vanilla sugar, a fine powder measured by the teaspoon in baking. What it is and how much vanilla extract to use instead.