Common ingredients for France
These are common ingredients you may see on packaging and menus in France. 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.
- ail (garlic)
- anchois (anchovy)
- beurre (butter)
- bœuf (beef)
- bouillon de bœuf (beef broth)
- bouillon de volaille (chicken broth)
- brandy
Often referred to as fine or eau-de-vie.
- carotte (carrot)
- couenne de porc (pork rind)
- crevette (shrimp)
- extrait d'amande (almond extract)
- jambon (ham)
- lait (milk)
- lardons (bacon)
Often sold as diced cured pork belly.
- noix de muscade (nutmeg)
- œuf (egg)
- oignon (onion)
- poitrine de porc (pork belly)
- pomme de terre (potato)
- rhum (rum)
- saindoux (lard)
- sauce Worcestershire (worcestershire sauce)
- saucisse de porc (pork sausage)
- sel (salt)
- sucre (sugar)