SPICES & HERBS
Caraway
Kommen (D), Kummin (S), Karve (N), Kumina (F)
In Denmark and Sweden, the word for caraway sounds similar to cumin, so it is often translated incorrectly in recipes (cumin itself is spidskommen or spiskummin). We use caraway seeds a lot in breads, as well as cheeses.
Cardamom
Kardemomme (D, N), Kardemumma (S, F)
It’s said that the Vikings first brought this spice back from Constantinople (now known as Istanbul), but there is little to support this idea. However, around 1300, a Danish monk used cardamom in a cookbook influenced by Moorish recipes (Libellus de arte coquinaria), which is the earliest evidence we have for the spice’s appearance in Scandinavian cooking. Today, we use cardamom a lot, including in the dough for our renowned cinnamon buns. I always buy the little seeds and crush them in a spice grinder for maximum flavour – it beats the pre-ground variety hands down, and really lifts the flavour of the buns.
Cinnamon
Kanel (D, S, N), Kaneli (F)
Some cheaper varieties of cinnamon are made from cassia bark, which contains high levels of coumarin (not good for you in high doses). If you can, go for high-grade Ceylon cinnamon instead, which has lower levels of coumarin and a better flavour.
Cloves
Nellike (D), Nejlika (S), Nellik (N), Neilikka (F)
Cloves are used whole in aquavit and mulled wine, and sometimes on Swedish Christmas ham. Crushed cloves are common in biscuits and cookies. In Denmark at Christmas-time, windows are often decorated with fresh oranges studded with whole cloves – a great way to bring a wonderfully festive scent into your house! The word krydd (spice) sometimes prefixes the word for clove in all three languages.
Dill
Dild (D), Dill (S, N), Tilli (F)
We use dill a lot to give a lift to salads, fish or chicken. Crown dill (where the herb has been allowed to flower) is used for its strong flavour at crayfish parties. That variety is quite hard to get hold of outside Sweden, but you can always grow your own or use fresh dill instead.
Fennel seed
Fennikelfrø (D, N), Fänkålsfrö (S), Fenkoli (F)
We use fennel seed mainly in bread, bothfor loaves and as a flavouring for crispbread.
Ginger
Ingefær (D, N), Ingefära (S), Inkivääri (F)
Ground ginger is commonly used in biscuits,cookies and cakes. Whole dried ginger isessential in mulled wine, but fresh ginger isactually not that common in Scandinavia.
BERRIES
Cloudberry
Multebær (D), Hjortron (S), Multe (N), Lakka (F)
These orange berries, which look a bit like plump raspberries except for the colour, are found in the wild and are almost impossible to cultivate artificially. They can’t be picked by machine, only by hand, and even that is tricky as the berries burst easily. Cloudberry season is around three weeks long, so that only adds to the cost and scarcity of the fruit. Frozen cloudberries are much easier to get hold of than fresh, but they are still expensive. Most Scandinavian shops stock cloudberry jam/preserves, which can be substituted for fresh berries in almost every recipe. In North America, cloudberries are often referred to as ‘bakeapples’. The cloudberry is very tart and pairs very well with apples, strong cheeses and vanilla (the jam is particularly wonderful heated up and poured over vanilla ice cream). To replace this flavourin recipes is hard, and a tart raspberry is the closest ingredient in taste.
Saffron
Safran (D, N), Saffran (S), Sahrami (F)
Like cardamom, the origins of saffron’sarrival into Scandinavia are unclear. Some sayit came via ancient Asian trading routes, whileothers think it was brought northwards fromFrance and Italy. Regardless, saffron inScandinavia has always been used for specialoccasions only, most likely because of its highvalue (if you’re shopping for it in Scandinavia,it’s probably kept behind the shop counter ortill). However, it is an essential ingredient atChristmas time for Lucia buns. We commonlyuse ground saffron, but if you are using strands,grind them well first. To intensify the colour, soakthe strands in warm water before using.
Lingonberry
Tyttebær (D, N), Lingon (S), Puolukka (F)
Northern Scandinavians have lingonberries in their freezers throughout the year, while fresh ones are picked in August. The berry is small, red and tart, and found in abundance in Sweden, Norway and Finland. From the same family as the cranberry, the tartness of a lingonberry lends itself well to being served with meat (it is most famously served with meatballs). Lingonberries can also be used in cookies and cakes – pair them with something quite sweet, as they are really quite sharp in flavour. If you can’t get hold of lingonberries, substitute with raspberries for sweet recipes, or cranberries for savoury dishes.
Salt
Salt (D, S, N), Suola (F)
Scandinavians have been preserving food in saltfor centuries, so it’s not surprising that we havea love for using it in anything from well-seasonedsavoury dishes to sprinkling it on biscuits orcakes. Not all salt is equal, but if you ever spota brand called North Sea Salt Works, buy it.
Sea buckthorn
Havtorn (D, S), Tindved (N), Tyrni (F)
Sea buckthorn grows wild across Scandinavia, parts of the UK, parts of Canada and as far east as China. It is quite unpleasant to eat raw, and some people find the smell of the fresh juice offensive! However, when sugar is added, the flavour complexities change. It is brilliant in jam and desserts. It’s also good for you, being rich in vitamin C and carotenoids.
Seville orange peel
Pomeransskal (D, S), Pomeransskall (N), Pomeranssinkuori (F)
We use this in mulled wine and also insome Christmas breads and biscuits. You cansubstitute with normal dried bitter orange peel,but the flavour will not be as subtle.
Strawberries
Jordbær (D, N), Jordgubb (S), Mansikat (F)
We have two varieties of strawberries: the normal ones from the garden, available in all shops – and then the little wild strawberries. The latter can be found in Norwegian and Swedish forests towards the end of July. Wild strawberries are very sweet, small berries (often less than 1 cm/1/4 inch long). If you have ever tasted wild strawberries yourself, you will know that they are utterly delicious.
Vanilla
Vanille (D), Vanilj (S), Vanilje (N), Vanilja (F)
Most Scandinavian cookbooks use vanillasugar in recipes, which is a quick and easysubstitute for whole vanilla pods/beans. You canbuy this in Scandinavian food shops, or makeyour own by grinding 275 g/2 cups icing/confectioners’ sugar with 2 dried vanilla pods/beans in a food processor or spice grinder untilpulverized. Sift to remove the woody bits anduse as needed. You can normally just substitutewith vanilla extract or vanilla pods/beans too.If you are buying, Tørsleffs is a great brand.
Blueberries
Blåbær (D, N), Blåbär (S), Mustikat (F)
The type of blueberries you buy in the shopare called blueberries, of course. The type ofblueberries you find in the wild all over northernScandinavia we also call ‘blåbär/blåbær’, but in English,these are actually known as bilberries. Wildblueberries or bilberries have a delicious sweetflavour and are a lot smaller. If you can get themthen go for them – they are a deep blue coloureven inside. Bilberries can be bought frozen fromspeciality shops or online.
Liquorice
Lakrids (D), Lakrits (S). Lakris (N), Lakritsi (F)
The Finns became hooked on the flavour ofliquorice, used in a lot of cough medicine,at the turn of the 19th century. Someone had thebright idea to add the flavour to sweets, and fromthen ammonium chloride began to be added ingreater quantities (this is the salty flavour alsoknown as ‘salmiakki’). The salty flavour inScandinavian liquorice is now so strong that mostnon-Scandinavians can’t eat it. Although, if youbecome hooked on the acquired taste, you willneed the stronger stuff . Use as a syrup or powderin cakes, meringues or ice creams.
Elderberries (elderflower)
Hyldebær/blomst(D), Fläder(S), Hyllebær/blomst(N), Mustaseljat (F)
In Scandinavia, elderflower is used mostly in jams/ jellies, cordials and cakes. The Elderberry is also used a lot in Denmark to make elderberry cordial –a strong-tasting drink which is full of vitamins.
