Common ingredients for Denmark

These are common ingredients you may see on packaging and menus in Denmark. 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.

• æg (egg)
• ansjos (anchovy)

  Often refers to sprats in Denmark rather than true anchovies.

• bitre mandler (bitter almond)
• brystflæsk (pork belly)
• carrageenan

  Often listed as E407.

• creme (custard)

  Often refers to vanilla custard or pastry cream.

• eddike (vinegar)
• farvestof (food coloring)
• gær (yeast)
• hakket kalvekød (ground veal)
• hakket svinekød (ground pork)
• hvedemel (wheat flour)
• kapers (capers)
• løg (onion)
• mælk (milk)
• mandler (almonds)
• medisterpølse (pork sausage)

  The most common traditional Danish pork sausage.

• mononatriumglutamat (monosodium glutamate)
• natriumnitrit (sodium nitrite)

  Often listed as E250.

• oksebouillon (beef broth)
• rasp (bread crumbs)
• rejer (shrimp)
• smør (butter)
• stabilisator (stabilizers)
• sukker (sugar)