Common ingredients for Germany

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

• Bratwurst (pork sausage)

  Generic term for German pork sausage

• Butter (butter)
• Ei (egg)
• Fleischbrühe (meat stock)
• Gelatine (gelatin)
• Honig (honey)
• Joghurt (yogurt)
• Kalbfleisch (veal)
• Karotte (carrot)

  Also called Möhre or Gelbe Rübe

• Kartoffel (potato)
• Malzextrakt (malt extract)
• Mandelaroma (almond extract)

  Common as artificial flavoring

• Milch (milk)
• Rinderbrühe (beef broth)
• Rum (rum)
• Sardelle (anchovy)
• Schweinefett (pork fat)
• Schweinefleisch (pork)
• Schweineschmalz (lard)
• Semmelbrösel (breadcrumbs)

  Also known as Paniermehl

• Speck (bacon)

  Often refers to cured pork belly or fatback

• Vanilleextrakt (vanilla extract)
• Worcestershiresauce (worcestershire sauce)
• Zucker (sugar)
• Zwiebel (onion)