Page 2 - Monthly Archives: February 2026

Is there really anything better than that delicious smell of chicken or vegetables sizzling in a glossy teriyaki sauce on the pan? You probably know those ready-made bottles from the supermarket, but believe me: once you’ve made teriyaki yourself, you’ll never go back. The deep, rich flavor you create is simply unbeatable. Today we’ll take you into the kitchen. Together we’ll make that perfect balance between sweet, salty and umami. No fuss with complicated techniques – just the pure, authentic Japanese base. And the best part? It’s surprisingly simple.

What Do You Need?

The secret of a good teriyaki is in the quality of what you put into it. The traditional version consists of four equal parts, but I’d like to share a few extra tips for that little bit of extra magic.

The Ingredients:

• Soy sauce (150 ml): This forms the base and provides that characteristic salty umami flavor
• Mirin (150 ml): This Japanese rice wine gives your sauce that beautiful shine you always see in

As soon as the days get shorter and the first Sinterklaas songs are heard, they appear again in every supermarket: pepernoten. Or… are they actually kruidnoten? Many people confuse the two. In this blog we dive into the history of pepernoten, explain the difference between pepernoten and kruidnoten, and share a delicious recipe to bake kruidnoten yourself.

Help yourself to a handful while you read on with appetite.

The origin of pepernoten

Pepernoten are small, chewy cookies about the size of a large marble. Originally they were square and resembled pieces of ontbijtkoek in texture. They were made from rye flour, honey and anise, supplemented with spices such as cardamom, cinnamon, ginger and coriander seed. Remarkably, there is no pepper in pepernoten.

In the 17th century spices were imported from the Dutch East Indies. Whatever was available on the ship was used. This produced a spicy, sturdy biscuit that was eaten during Sinterklaas. At the time they were called peperneuten or peperbollen

In the past we simply used table salt. Nowadays the selection is enormous: sea salt, Himalayan salt, Celtic sea salt, fleur de sel, kosher salt… Sometimes it’s hard to see the forest for the trees.

Which type of salt is the healthiest? When do you use too much salt? And does it actually matter which salt you choose?

In this blog we help you navigate the growing salt landscape. We explain what salt actually is, how much your body needs and what the differences are between the most popular types of salt. That way you can choose consciously and responsibly.

What is salt, exactly?

Salt is a mineral that consists largely of sodium chloride. Sodium plays an important role in your body. It regulates fluid balance, supports muscle function and is essential for a properly functioning nervous system. In addition, salt enhances flavors in dishes. It makes other flavors come out better. That explains why salt has had a fixed place in the kitchen for centuries. But: more is not always better.

How

Is pepper actually an herb or a spice? And what about coriander? Or ginger? In other words: what ís actually the difference between herbs and spices? In this blog we tell you the answer to this question and explain more about their use. Care to read along?

THE DIFFERENCE BETWEEN HERBS AND SPICES

The difference lies in the source and origin. You can see that herbs mainly grow in a temperate climate and are primarily from small, green, herbaceous plants. Often the leaves and stems are used. Examples of these are thyme, basil and parsley.

On the other hand, spices come from a (sub)tropical climate and mainly come from flower buds, stamens, seeds, fruits, barks and roots. Clove for example comes from the flower bud. Saffron comes from stamens. The fruits of plants provide, among others, coriander and pepper. Ginger and turmeric (curcuma) come from the root. And cinnamon is for example made from the bark.

THE SIMILARITIES BETWEEN HERBS AND SPICES

Interview with product developer Yvan Keijlewer

At Natural Spices you can go for small and bulk packaging of flavorings, the development of your own products under private label and, as of recently, also for herb blends for home use. Both the professional and the home cook are in the right place with us when it comes to 100% natural flavorings of the highest quality. But before you have them at home, product developer Yvan has already put a lot of knowledge, passion and love into them. We’d like to give you a look behind the scenes and interviewed Yvan about the development process of the flavorings. At the end of this blog you’ll also find some nice tips if you want to get started yourself!

Working from the heart

Yvan has an enormous passion for cooking. He prefers to share this passion and his culinary skills with family and friends. In his dishes he happily uses herbs such as oregano, basil and rosemary, because Italian cuisine is his favorite. For a delicious Melanzane

Crispy high-protein snack with herbs

Making chips from cottage cheese (also known as Hüttenkäse) may sound surprising, but the result is truly a gamechanger. These cottage cheese chips are crispy, savory and perfect as a high-protein snack or party nibble. No deep-frying, no complicated ingredients – just cottage cheese and your favorite spices.

Ideal when you crave something crunchy but still want to snack mindfully.

Why cottage cheese is perfect for chips

Cottage cheese is known for its high protein content and mild flavor. By baking or airfrying, the moisture evaporates and thin, crispy chips remain that you can easily season with spices.

Benefits at a glance:

• High in protein
• Low in sugar
• Naturally savory
• Perfect to combine with herbs and spices

Ingredients (basic recipe – ± 2 people)

• 200 g cottage cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika powder (smoked)
• Pepper to taste

How to make cottage cheese chips in the Airfryer

• Preparation
  Line the basket of the

Garam Masala is one of the best-known spice blends from Indian cuisine. With its warm, aromatic flavor, this spice mix immediately adds more depth to curries, stews, roasted vegetables and soups. Although the name may sound exotic, Garam Masala is surprisingly versatile and easy to use.

At Natural Spices we believe that with the right herbs and spices you can cook healthier and tastier. That's why today we dive into the world of Garam Masala: what it exactly is, where it comes from and how to use it.

What is Garam Masala?

Garam Masala is a traditional Indian spice mix made from a combination of fragrant spices. The exact composition varies by region and family, but common ingredients are:

• Cumin
• Coriander
• Cardamom
• Cinnamon
• Cloves
• Black pepper
• Nutmeg

The spices are ground and combined into a rich, aromatic blend that gives dishes more warmth and complexity.

Where does Garam Masala come from?

The word masala comes from Hindi and literally means spice mix. Garam Masala originates from