The spice vocabulary of Nordic cooking is defined by cold climate aromatics — juniper, dill, caraway, fennel seed, allspice, and horseradish rather than the warm-climate spices that define Southern European and Asian cooking. These aromatics share a sharp, resinous, sometimes bitter character that reflects their adaptation to cold, acidic soils and short growing seasons. Nilsson's Fäviken used them with a specificity and precision that revealed their culinary depth beyond their role as seasoning agents.
The application of Nordic aromatics — primarily juniper, but also caraway, allspice, and fresh horseradish — as primary flavour elements rather than background seasoning, paired with the fats and proteins of Nordic cooking (game, cured fish, fermented dairy) with which they have co-evolved.
Nordic aromatics work through contrast — their sharp, resinous, sometimes bitter character against the richness of game fat, the sweetness of cured fish, the creaminess of fermented dairy. They are sharpening agents rather than warming agents. Where warm spices round and deepen, Nordic aromatics cut and clarify.
FÄVIKEN + OTTOLENGHI FLAVOUR