krydring

Krydring is the culinary practice of adding spices, herbs, salt, and other flavoring agents to food to enhance aroma and taste. In Norwegian and Swedish, krydring denotes both the act of seasoning and the resulting flavor profile. It is distinct from, but often overlaps with, marinades and sauces.

Etymology: The word krydring comes from the verb krydre (“to spice”), related to krydder (“spice”).

Techniques and forms: Krydring can be dry or wet. Dry krydring uses spice blends, salt, and sugar rubbed onto meat, fish, or vegetables to form a crust. Wet krydring includes marinades or brines where spices are dissolved in oil, vinegar, or wine, sometimes with acids to tenderize. Common components include salt, pepper, garlic, onion, and dried or fresh herbs, plus spices such as cumin, coriander, caraway, dill, juniper, paprika, and chili. Regional blends illustrate cultural variation.

Applications and considerations: Krydring shapes flavor, aroma, and texture, and should be balanced to avoid overpowering the dish. Freshness and proper storage of spices—cool, dark, dry conditions—help maintain potency.

See also: seasoning, spice, marinade, herb.