krydd

Krydd is a term used in some Scandinavian languages to denote spices and seasonings used to flavor food. The word is cognate with Dutch kruid and with German Gewürz, reflecting the shared Germanic heritage of taste and aroma. In modern Swedish and Norwegian, the noun krydd is mostly encountered in derived forms such as krydda (to spice) and kryddor/krydder (spices). As a concept, krydd covers dried plant parts—seeds, fruits, bark, or aromatic leaves—used to flavor, color, or preserve dishes, including what English speakers would call spices and herbs, though the term krydd is usually broader than a single plant.

In use, krydd can be applied as whole seeds or as ground powders and pastes. Spices are typically obtained from plants grown in warm climates (pepper, cinnamon, cloves, cardamom, turmeric), while herbs used for flavoring may be cultivated locally (dill, thyme, juniper). Many cuisines rely on blends or spice mixes; in Nordic contexts, spice use often centers on warmth and preservation, across meat, fish, sauces, and baked goods. Spices can be processed into ground form, extracts, or essential oils to intensify aroma.

Storage and handling: to maintain flavor, krydd should be kept in airtight containers in a cool, dark place; ground spices lose potency faster than whole seeds and should be replaced within months. Historically, the spice trade influenced Nordic cuisine, introducing a wide range of krydd that shaped traditional dishes and preservation methods.