Common ingredients for Austria

These are common ingredients you may see on packaging and menus in Austria. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• Butter (butter)
• Ei (egg)
• Eier (eggs)
• Hefeextrakt (yeast extract)
• Kalbfleisch (veal)
• Karotte (carrot)

  Often called Gelbe Rübe in Austria.

• Lauch (leek)

  Also called Porree.

• Mehl (flour)
• Milch (milk)
• Muskatnuss (nutmeg)
• Rinderbouillon (beef bouillon)
• Rinderbrust (beef brisket)
• Rinderfett (beef fat)
• Rinderknochen (beef bones)
• Rinderknochen (beef bone)
• Rindfleisch (beef)
• Rum (rum)

  Often Inländer Rum (domestic rum).

• Salz (salt)
• Sardelle (anchovy)
• Schlagobers (heavy cream)

  Austrian term for heavy cream.

• Sellerieknolle (celery root)

  Often just called Sellerie.

• Semmelbrösel (bread crumbs)

  Standard term for bread crumbs.

• Vanilleextrakt (vanilla extract)
• Zucker (sugar)
• Zwiebel (onion)