Common ingredients for Sweden

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

• Ägg (egg)
• Ägg (eggs)
• Akvavit (aquavit)

  Spiced Scandinavian spirit.

• Ansjovis (anchovy)

  In Sweden, this usually refers to sprats cured in a spiced brine, not the Mediterranean anchovy.

• Brännvin (brandy)

  The generic term for Swedish clear spirits, often used interchangeably with aquavit.

• Fläskbuljong (pork stock)
• Fläskbuljong (pork broth)
• Fläskfärs (ground pork)
• Fläskkarré (pork belly)

  Common cut for belly/loin; sidfläsk is specifically pork belly.

• Gelatin (gelatin)
• Gin (gin)
• Jäst (yeast)
• Kräm (custard)

  Used in various contexts; often refers to fruit-based thick desserts or vanilla custard (vaniljsås).

• Lax (salmon)
• Lök (onion)

  Usually refers to yellow onion (gul lök).

• Majsstärkelse (cornstarch)

  Often sold under the brand name Maizena.

• Mandelmassa (marzipan)

  Swedish marzipan typically has a higher almond content than international varieties.

• Mjöl (flour)

  Usually refers to wheat flour (vetemjöl).

• Mjölk (milk)
• Nötbuljong (beef broth)
• Nötfärs (ground beef)
• Salt (salt)
• Smör (butter)
• Ströbröd (bread crumbs)
• Vispgrädde (heavy cream)

  Literally 'whipping cream', the standard for heavy cream.