General sprinkling:
* Saupoudrer: This is the most common and general term for sprinkling.
* Asperger: This is another option, more commonly used in culinary contexts.
Sprinkling with a specific ingredient:
* Saupoudrer de (something): For example, "Saupoudrer de sucre" (to sprinkle with sugar).
* Asperger de (something): For example, "Asperger de sel" (to sprinkle with salt).
* Parsemer de (something): This is often used when sprinkling something over a larger surface, like parsley on a dish.
Sprinkling with water:
* Asperger d'eau: This is used for sprinkling with water.
Other nuances:
* Gicler: This is more for spraying, like with a water bottle.
* Éclabousser: This is for splashing, like a wave.
Choosing the right word depends on the specific context and the type of sprinkling you are trying to describe.