Spices and Herbs - South Africans in Germany

Here is a list of the most common spices and herbs with their Afrikaans, English and German names

Spices

Afrikaans	English	German
Borrie	Turmeric	die Kurkuma
Komyn	Cumin	der Kreuzkümmel
Peper	Pepper	der Pfeffer
Neutmuskaat	Nutmeg	die Muskatnuss
Naeltjies	Clove	die Nelke
Wonderpeper	Allspice	der Piment

Herbs

Afrikaans	English	German
Pietersielie	Parsley	die Petersilie
Dille	Dill	der Dill
Roosmaryn	Rosemary	der Rosmarin
Lourierblare	Bay Leaf	der Lorbeer / das Lorbeerlatt
Salie	Sage	der Salbei
Tiemie	Thyme	der Thymian

Other

Afrikaans	English	German
Aromat	Aromat	Knorr Aromat is available in major grocery shops. It also comes in packets
Colemans Mostert Poeier	Colemans Mustard Powder	Available in major grocery shops
Bief/Hoender aftreksel	Beef/Chicken Stock	There is a variety of options available You can get it in the following: – Blocks called Brühwürfel – Liquid called Fond or Bouillion – Set liquid called Bouillon pastös – Powdered also called Bouillion see more here

Meat

German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the German Beef Cuts German beef cuts Rinderhals, Kamm or Nacken (Chuck steak) Querrippe (Short ribs) Rinderbrust (Brisket) Hochrippe or Fehlrippe (Standing rib roast) Vorderrippe or hohes Roastbeef Rostbraten or flaches Roastbeef5. & 6. together are the Roastbeef or Zwischenrippenstück Filet (Fillet) Spannrippe or Knochendünnung Dünnung or Bauchlappen (flank steak) Falsches Filet, Schulter, Bug or Schaufel (shoulder) Oberschale, Unterschale and Nuss Flanke, Schliem or Rindfleisch Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin)) Hesse or Wade (Beef shank) Fricandeau Schwanz or Ochsenschwanz (Oxtail) Source: https://en.wikipedia.org/wiki/Cut_of_beef German Beef cuts downloadable file Pork To be updated soon Where to buy meat Most people buy lamb at their local Turkish butcher, or at Italian Food stores that have a butchery.You can try Selgros or Metro (need a customer card) or support your local butchery for lamb and other meat cuts.Shops like Rewe and Edeka have their own butchery section, and if you want a specific cut you can pre-order it from them. You can also buy meat online. I found the following online shops, but have not personally used them so I can only add them as suggestions. Most of these also sell Venison Ihr Online Metzger Tellermitte Don Carne Gourmet Fleisch Otto Gourmet MeinMetzger Mein Bauernhof – direct from farmers in your region. Beef, Lamb, Veal, Chicken and Fish. Also milk, eggs and vegetables Waldgourmet (Venison) Grüne Bauern – Bio Meat delivered to your home. They also sell Lamb Waldfleisch – App to buy Regional Venison Boerewors and Biltong Vocabulary Here is a list of translations and some additional information about meat in Germany. Related content

Substitutes – Drinks

Looking for Milo, Horlicks, Frisco, Ricoffy or Lime Cordial? We compiled a searchable list of substitutes for some of the popular hot and cold drinks loved by South Africans Related content Where to buy South African products

Substitutes – Other Products

Here is a list of substitutes and translations for general food and kitchen items like cling film, maize meal, custard and biscuits Related content Where to buy South African products

Frozen products

Here is a list of suggestions for ready-made pasty (dough) products and some translations. Related content Inspiration

Baking ingredients

For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking in Germany, along with their corresponding German translations. More information about Flour types Ash Protein US UK German ~0.4% ~9% pastry flour soft flour 405 ~0.55% ~11% all-purpose flour plain flour 550 ~0.8% ~14% high gluten flour strong or hard 812 ~1.1% ~15% first clear flour very strong or hard 1050 >1.5% ~13% white whole wheat wholemeal 1600 More information about Baking powder Single-acting baking powder reacts when it’s mixed with the liquid ingredient in a recipe. Because all the bubbles are produced immediately, it’s important to bake the recipe in a pre-heated oven as soon as it’s mixed. Similarly, over-mixing can drive off the bubbles, making the recipe fall flat. Contains only one acid Double-acting baking powder releases some carbon dioxide immediately and more upon heating. It’s double-acting in that it contains a fast-acting acid that reacts at room temperature and a slow-acting acid that reacts with heat. Most of the carbon dioxide gas is produced during cooking, so double-acting baking powder is more forgiving if a recipe isn’t baked immediately. Contains both fast- and slow-acting acids Substituting: Usually, you can substitute one type of baking powder for the other. So, if a recipe calls for 1 teaspoon of double-acting baking powder, you can use 1 teaspoon of single-acting baking powder (and vice versa).Exception!!If a recipe calls for double-acting baking powder because there is a time delay between mixing and baking, it’s not a good idea to use single-acting baking powder. Pancakes for example I found this info on the internet:To Substitute 1 Tsp of Double Acting Baking Soda use:1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarchOR 1 1/2 teaspoons single-action baking powderOR 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid Related Content Facebook Twitter LinkedIn WhatsApp Email

Types of Sugars

Here is a list of suggestions for types of sugars, as well as some translations. Related content