Gräddig

Gräddig is a Swedish adjective meaning creamy, rich in texture or flavor, typically describing foods and dairy products with a prominent creaminess or high fat content. It can also describe a cream-colored or pale hue, though color descriptions more often use specific color terms. The word derives from grädde (cream) and the suffix -ig, forming a meaning of “having the quality of cream.”

In culinary use, gräddig characterizes sauces, soups, desserts, and beverages that feel smooth and indulgent: en gräddig sås, gräddig choklad, eller en gräddig dessert. The sense is close to English “creamy” and sometimes to “rich” or “full-bodied,” implying that cream is a central element. It is often contrasted with krämig (cremier in texture) or fyllig (full-bodied in flavor).

Usage notes and nuance: gräddig conveys a perception of dairy richness and a certain indulgence, and it is a common descriptor in recipes and menus in Swedish cuisine. While it is frequently translated as “creamy” in English, the term can carry a stronger implication of dairy content and mouthfeel than a generic “creamy” might in English. In practice, gräddig is a standard, broadly understood descriptor for foods where creaminess is prominent.