Blog – Herbs, Spices & Healthy Recipe Inspiration
Waldorf salad is one of those dishes that never really goes out of fashion. The combination of fresh apple, crunchy celery, creamy dressing and walnuts is simple, yet surprisingly versatile. Whether you serve the salad at a barbecue, as a light lunch, with a festive dinner or on a buffet, with a few small adjustments you can give it a completely different twist each time. It is precisely that versatility that makes Waldorf salad so beloved. The classic version is delicious as it is, but ingredients like smoked chicken, avocado, blue cheese or prawns also go very well with it. That way you can effortlessly create a salad that matches the season or the occasion.
In this article you will discover ten tasty variations, get tips for the best dressing and read which herbs and spices bring out the fresh flavors even more.
What is a Waldorf salad?
The Waldorf salad has its origins in the famous Waldorf-Astoria Hotel in New York. At the end of the nineteenth century a simple salad of apple, celery
Ask someone to name a spicy Mexican pepper and chances are they'll say "jalapeño" first. Yet there are still many misconceptions about this popular chili pepper. Is a red jalapeño spicier than a green one? Is chipotle a different pepper? And how do you use jalapeño granulate in the kitchen?
In this guide you will discover everything about the jalapeño: from its origin and flavor to the differences between the green and red variants. You will also read when to choose fresh jalapeño, when dried granulate is more convenient, and which dishes pair perfectly with this versatile pepper.
What is a jalapeño?
The jalapeño is a medium-hot chili pepper from Mexico and belongs to the species Capsicum annuum. The name refers to the Mexican city of Xalapa (formerly written as Jalapa), where the pepper has been cultivated for centuries.
What makes the jalapeño so popular is the combination of flavor and heat. While some chili peppers mainly add a lot of heat, jalapeño also brings a fresh, slightly
Salmon has been one of the most popular fish varieties for years. Not surprising, since it is versatile, quick to prepare and pairs with surprisingly many vegetables. Whether you choose salmon from the oven, the airfryer or the pan: with the right vegetables you can effortlessly put a healthy and flavorful meal on the table.
In this guide you will discover which vegetables go best with salmon, which herbs enhance the flavor, and find inspiration for a number of delicious recipes.
Why vegetables go so well with salmon
Salmon has a full, creamy flavor thanks to its natural fat content. That makes it a nice match with vegetables that are fresh, slightly sweet or a bit crunchy. Think of green asparagus, broccoli, spinach or zucchini.
Another advantage is that many vegetables have about the same cooking time as salmon. Especially in the oven or airfryer you can therefore prepare almost everything at once. That saves time and washing up.
The tastiest vegetables with salmon
1. Green asparagus
Xanthan gum may sound like a technical ingredient, but in the kitchen it is surprisingly practical. Especially if you bake gluten-free or vegan, it can make a world of difference. It provides structure, binding and a pleasant texture – exactly what you often miss without gluten or eggs.
In this blog we explain what xanthan gum is, when to use it and how to prevent your dish from going the wrong way in terms of texture.
What is xanthan gum?
Xanthan gum (E415) is a natural binder produced by fermentation of sugars. It is widely used in the food industry, but is also rapidly gaining popularity at home in the kitchen.
The main function? Binding and thickening ingredients. Think of creating a stable batter, a creamy sauce or a dough that doesn't fall apart.
Why is xanthan gum used?
1. Essential for gluten-free baking
When you bake without gluten, the natural elasticity and binding that gluten normally provides are missing. Xanthan gum takes over this role and ensures that your dough or batter
If you develop a private label food product — whether that is an herb mix, a sauce, a seasoning or a condiment — correct labelling is not optional. It is one of the most common areas where first-time private label customers experience delays, rejections by retailers or costly reprints of packaging. Done correctly, however, your label is also one of your most powerful tools: it builds trust, communicates quality and can actively support your premium positioning.
This guide covers the core requirements for both the EU and the UK markets, the main differences between the two, and what private label buyers should keep in mind when briefing their manufacturing partner.
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- Introduction
- Why labelling for private label is more important than ever
- The EU framework: Regulation 1169/2011
- The UK framework: Divergence after Brexit
- The 'Not for EU' label: What private label brands selling in the UK need to know
- Allergen labelling: No room for mistakes
- Clean label and health claims: Opportunities and obligations
As soon as people see sucralose on a label, some immediately opt out. We understand that. There is a lot of discussion online about sweeteners, and bold headlines tend to perform well.
But strikingly, the opposite happens much less often with sugar. And we find that an interesting question — because if you look honestly at food, the real question is not whether you want sucralose, but why you would simply keep sugar.
Why we want to replace sugar
For us it starts there. We don't use sucralose because we prefer something "artificial" over sugar, but because we want to replace sugar.
The reason is simple: sugar adds a lot of calories while contributing little nutritionally. The Netherlands Nutrition Centre states that products with added sugar often contain many calories but few nutrients such as vitamins, minerals and fiber.
And added sugar is not only in candy or soft drinks — it's also in products where you might expect it less, such as ketchup, sauces and dressings.
That makes sauces
