Krydder

Krydder is the Norwegian term for spices and seasonings used to flavor food. In everyday language it can refer to any dried plant products added to food, while fresh herbs are typically described separately as urter.

Krydder encompass seeds, fruits, bark, roots and other plant parts. They are used whole, ground, or as blends. Common examples include pepper, cinnamon, cloves, cardamom, cumin, coriander, nutmeg and mustard; dried herbs such as dill, parsley, chives, thyme, rosemary and marjoram.

Applications include seasoning meats and fish, flavoring sauces and stews, baking, and preserving foods. In Norwegian cuisine and many European traditions, spice blends such as fiskekrydder (fish seasoning) or kjøttkrydder (meat seasoning) are typical. Spices are also used in beverages such as mulled wine or punch.

Storage: keep krydder in airtight containers away from light and heat. Whole spices retain potency longer than ground ones; dried herbs last longer in cool, dark places. Ground spices often lose aroma within one to three years, while whole spices can last several years.

History and culture: Spices have a long history of trade and culinary use in Scandinavia and Europe, influenced by contact with the Baltic states, Netherlands and Denmark. The availability of spices shaped regional cooking and festive dishes, as well as home cooking and preserving methods.