Kremet

Kremet is a Nordic adjective used to describe a creamy texture or appearance. In Norwegian and Danish, as well as related Nordic languages, it is formed from the noun krem (cream) and the participial suffix -et, yielding the sense “creamed” or “creamy.” The term is primarily employed in culinary contexts to describe foods, sauces, soups, desserts, or other preparations where dairy cream or a similarly creamy consistency is involved. It can also be used more broadly to describe non-food textures that are smooth and rich, such as fabrics or coatings, though this usage is less common.

Etymology and cognates: The word derives from krem, the local term for cream. In Danish, a closely related form cremet is used; in Swedish, the equivalent adjective is krämig, with related forms appearing in various compounds. The concept is parallel to the English word creamy, though usage patterns differ across languages.

Usage notes: Kremet describes texture rather than color, though pale, creamy-toned dishes can be described as kremet when the texture is dominant. It is typically used with a noun (for example, kremet suppe or kremet potetmos) to specify what is creamy. The term is common in recipes, restaurant menus, and food journalism in Norwegian and Danish contexts.

See also: Cream, Creaminess, Krämig, Cremet.