ingredients: articles for expats in Poland

Tell buckwheat, millet, barley and bulgur apart on Polish shelves, compare pack formats and choose kasza for your recipe.

Decode Polish flour labels, distinguish wheat from rye and choose a useful starting point for cakes, dumplings and bread.

Recognise drożdże, proszek do pieczenia and soda oczyszczona, read sachet sizes and avoid mixing up different baking ingredients.

Choose Polish pickled cucumbers by style, ingredients and drained weight, without assuming every sour jar is the same product.

Choose cream for a Polish recipe by product name, fat percentage and intended use, not carton shape or a familiar English translation.