Lithuania
SEASONINGS
In Lithuanian cooking, you’ll find a modest palette of spices and herbs, but very purposefully tied to local produce and preservation. Dishes tend to build flavour by layering base ingredients (potatoes, dairy, rye bread, pork) with finishing touches (smoked bacon, sour cream, herbs). Dairy dominates (cream, sour cream), which means textures are smooth and flavours lean toward satisfying rather than startling. Because of the strong tradition of same rye bread, mushrooms, forest berries, earthy, malty, tangy, smoky hints are also present. In a world context, you could say Lithuanian seasoning sits between rustic Northern European (Scandinavia, other Baltic countries) and Central European (Germany, Poland) habits.
Some of the standout seasonings include:
- Dill – often used fresh to garnish potatoes, fish, soups and pickles
- Caraway seeds are common, especially in rye bread, cabbage dishes and stews
- Garlic and onion — important for flavouring meat dishes, pickles, smoked goods
- Bay leaves and peppercorns — used in brines, stews, smoked meats
- Sour cream is inseparable from Lithuanian traditional sauces
SAUCES
Lithuanian cuisine doesn’t rely on sauces in the same way as French or Mediterranean cuisines, but it does feature a few traditional ones:
MUSHROOM SAUCE – made from wild forest mushrooms, cream or sour cream, butter, and onions. It’s served with potatoes, meat, or dumplings.
BACON SAUCE – small fried bacon bits (spirgučiai) mixed with onions and sour cream and poured over potatoes, dumplings, or pancakes.
HORSERADISH SAUCE – Freshly grated or pickled horseradish mixed with sour cream, vinegar, or mayonnaise. Served with cold meats, smoked fish, or beetroot dishes.
GARLIC MAYO – A cold sauce made with mayonnaise and crushed garlic. It’s a popular dip for fried bread or meats.
CRANBERRY SAUCE – mildly tart, slightly sweet condiment, served with meats and poultry to gently refresh the richness.
Sweden
SEASONINGS
Simplicity in seasoning, freshness, quality of ingredients, and extended cooking time are the keywords to describe the essence of Swedish flavorings. Flavors are mild, clean, and balanced, with dishes mainly using salt, pepper, and dill.
Dill is a key herb in Swedish cuisine, used for everything from seafood to potatoes. Rosemary quite often features meat marinades, but its more of a modern addition rather than a staple herb.
Juniper berries are popular to season meats, sauces, and marinades. They are also a crucial ingredient in the production of Swedish gin and aquavit. White pepper is often used instead of black pepper, especially in sauces, stews, and meatballs. Mustard is a significant condiment for sauces, dressings, and pickling, particularly the pickled herring. Cream and sour cream are very central in hearty sauces.
ALLSPICE AND PEPPER MIX often a blend of allspice and white or black pepper, this spice mix is used in meatballs, sausages, and stews.
PICKLING SPICE MIX is used for pickling herring, cucumbers, and vegetables. It usually includes mustard seeds, dill seeds, allspice, bay leaves, and sometimes cloves.
DILL AND MUSTARD SAUCE, made with mustard, dill, vinegar, sugar, and oil, is served with gravlax, its sweetness, acidity, and herbaceousness is a staple in Swedish seafood dishes.
LINGONBERRY JAM is a crucial condiment, served with meatballs, potato dishes, and game.
BLEAK ROE (löjrom) is a local delicacy known for its briny, delicate flavor and orange color. It serves as a luxurious topping for small pancakes, toasted brioche, and open sandwiches. It’s typically accompanied by finely chopped red onion, sour cream, and a sprinkle of chives or dill.
HORSERADISH SAUCE – made from grated horseradish, sour cream or crème fraîche, this condiment is commonly served with smoked or cured fish, adding a bit of sharpness and creaminess.
Although not native, saffron has become a traditional ingredient in baking, especially around Christmas. Cardamom is another important spice in pastries, used in cardamom buns and traditional Christmas cookies.