---
title: "Nordic ingredients — Kitchen glossary — Tiny Plates"
description: "Swedish and Nordic ingredients, what they are, and what to use outside Scandinavia."
url: "https://www.tinyplates.dev/glossary/category/nordic-ingredients"
---

# 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.](https://www.tinyplates.dev/glossary/attika)
* [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.](https://www.tinyplates.dev/glossary/bittermandel)
* [FilmjölkFilmjölk is a mild Swedish cultured milk, thinner than yogurt, eaten with muesli. What it tastes like and what to use instead outside Scandinavia.](https://www.tinyplates.dev/glossary/filmjolk)
* [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.](https://www.tinyplates.dev/glossary/graddfil)
* [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.](https://www.tinyplates.dev/glossary/hjorthornssalt)
* [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.](https://www.tinyplates.dev/glossary/kesella)
* [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.](https://www.tinyplates.dev/glossary/knackebrod)
* [KrondillKrondill is dill gone to flower, with yellow seed crowns and tough stalks. It flavors Swedish crayfish and pickles. What to use instead abroad.](https://www.tinyplates.dev/glossary/krondill)
* [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.](https://www.tinyplates.dev/glossary/kvarg)
* [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.](https://www.tinyplates.dev/glossary/lingon)
* [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.](https://www.tinyplates.dev/glossary/ljus-sirap)
* [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.](https://www.tinyplates.dev/glossary/mandelmassa)
* [MatlagningsgräddeMatlagningsgrädde is Swedish cooking cream, a lighter cream that does not split when boiled. What it is and what to use instead outside Sweden.](https://www.tinyplates.dev/glossary/matlagningsgradde)
* [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.](https://www.tinyplates.dev/glossary/messmor)
* [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.](https://www.tinyplates.dev/glossary/mork-sirap)
* [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.](https://www.tinyplates.dev/glossary/parlsocker)
* [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.](https://www.tinyplates.dev/glossary/potatismjol)
* [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.](https://www.tinyplates.dev/glossary/vaniljsocker)