Common ingredients for Switzerland

These are common ingredients you may see on packaging and menus in Switzerland. 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)
• Gelatine (gelatin)
• Honig (honey)
• Hühnerbouillon (chicken broth)
• Joghurt (yogurt)
• Kalbfleisch (veal)
• Kartoffel (potato)

  Often called 'Härdöpfel' in Swiss German dialect.

• Käse (cheese)

  Known as 'Fromage' in French-speaking regions.

• Malzextrakt (malt extract)
• Milch (milk)
• Muskatnuss (nutmeg)
• Paniermehl (bread crumbs)
• Rahm (cream)

  Known as 'Crème' in French-speaking regions.

• Rinderbouillon (beef broth)
• Rinderfond (beef stock)
• Schinken (ham)
• Schweinefett (pork fat)
• Schweinefleisch (pork)
• Schweinegelatine (pork gelatin)
• Schweineschmalz (lard)
• Schweinswurst (pork sausage)
• Speck (bacon)
• Worcestershiresauce (worcestershire sauce)
• Zwiebel (onion)