Moving to Germany comes with its quirks, and even something as simple as sugar can surprise you. The soft brown sugar you grew up baking with? Rare. The rock sugar in your tea? Completely new.
This guide is your pantry translator — showing you exactly which German sugars match your South African favourites, what they’re called, and how to swap them in your recipes.
From Puderzucker to Zuckerhut, you’ll find photos, conversions, and substitution tips so you can bake, preserve, and sweeten with confidence
| Image | English & Afrikaans Name | German Name | Information & Uses | Extra Notes |
|---|---|---|---|---|
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Castor Sugar / Strooi Suiker | der Streuzucker Feinster Backzucker. | Finely ground granulated sugar, also called superfine sugar. Dissolves more easily than regular sugar, but is not as fine as icing sugar. | Perfect for meringues, sponge cakes, and cocktails. It can be made by briefly blitzing granulated sugar. Weigh, don’t measure. Weigh, don’t measure: 1 cup caster sugar = 225 g, granulated sugar = 220 g. |
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Icing Sugar / Versiersuiker | der Puderzucker | Extra-finely ground refined sugar, often with starch added to prevent clumping. | Used for icing, dusting, and decorating. Store airtight to avoid clumping. |
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Preserving Sugar | der Gelierzucker | Blend of sugar, pectin, and acid for jams, marmalades, and jellies. | Comes in: 1:1 (equal fruit & sugar), 2:1 (less sweet), 3:1 (even less sweet). Not interchangeable with regular sugar in jams. |
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Canning Sugar | der Einmachzucker | Coarser crystals that dissolve more slowly when boiled, producing less foam. Ideal for jams, compotes, and preserves. | Available seasonally in German supermarkets, especially summer. |
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Sugar Cubes | der Würfelzucker | Pressed granulated sugar cubes. | Quick dissolving; portion control for drinks. |
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Sugarloaf / Cone | der Zuckerhut | Sugar pressed into a tall cone. | Traditional for Feuerzangenbowle Usually found in winter in larger supermarkets. |
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Crystal Sugar | der Hagelzucker | Large coarse crystals for decorating baked goods. | Stays crunchy after baking. |
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Brown Sugar / Bruin Suiker | Brauner Zucker | General term; includes light, dark, raw cane, muscovado types. | Muscovado is closest to SA dark brown sugar; you can mix white sugar with treacle as a substitute. |
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Rock Sugar | der Kandiszucker | Large crystals from slow crystallisation. | White or brown; used for tea, liqueurs, and preserves. |
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White Tea Sugar / Tee Suiker | der Weißer Teezucker | Small crystals dissolve quickly in tea. | Ideal for East Frisian tea culture. Different from Kandiszucker, which has larger crystals and dissolves more slowly. |
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Brown Tea Sugar / Tee Suiker | der braune Teezucker | Similar to white tea sugar but with caramelised molasses coating. | Best for black/spiced teas; adds caramel note. |
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Crystallised Sugar Sticks / Suiker Stokkies | die Kandissticks / Zuckerstangen | Sugar crystals on sticks, white or brown. | Used for sweetening hot drinks Individually wrapped for hygiene and perfect as gifts. |
🇿🇦 Meat the Difference: A South African’s Guide to Buying Meat in Germany 🇩🇪 Looking for proper boerewors? Wondering why German Rindfleisch doesn’t taste quite like home? Or scratching your head at all the unfamiliar beef cuts? Get to know the difference between German and South African beef cuts, learn the right words at the butcher, and discover where to find quality meat that feels like home. German beef cuts German Cut English Equivalent Notes
Substitutes – Drinks Looking for Milo, Horlicks, Frisco, Ricoffy or Lime Cordial? We compiled a list of substitutes for some of the popular hot and cold drinks loved by South Africans Product Where to Buy / Notes Milo Most African and Asian Shops stock Milo. You can also buy it at online shops. Some suggest the Ovomaltine version as a substitute. Instant Coffee (Frisco / Ricoffy) Available at SA Shops in Germany. Also look out
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 Finding your favourite South African frozen products in Germany can be a bit like playing grocery store hide-and-seek This guide helps you decode supermarket shelves, discover the German names for your favourites, and find the closest substitutes when the real thing is nowhere to be found. No more guessing at labels or ending up with mystery dough – you’ll shop with confidence and cook with the flavours you love. Your go-to list for
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
Dairy substitutes From Schlagsahne to Quark, here’s a handy list of German dairy products, translations, and the best substitutes when your recipe calls for something hard to find. Types of Cream and special milk Product German Equivalent / Local Options Substitute Ideas & Notes Buttermilk Buttermilch For 1 cup buttermilk: add 1 tbsp white vinegar or lemon juice to a measuring cup, then fill with milk to make 1 cup. Stir and let stand for
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