Monthly Archives: March 2026

We often run to the drugstore for a quick fix, but have you ever really looked inside your kitchen cabinet? Hidden among the jars for your dinner are powerful allies for your health. From bloating to an afternoon slump: nature already has the answer ready. At Natural Spices we dive into the world of functional herbs and spices.

For the modern woman, self-care is often something that has to be squeezed in. But what if you could integrate self-care into your daily rituals? No complicated supplements, just pure, unprocessed ingredients of the highest quality.

Here are five remedies you can make today with the basics from your kitchen cabinet.

1. The Morning Reset: Warm Water with Cloves

Do you often start the day with coffee on an empty stomach? Try flipping that around. A cup of warm water with two or three crushed whole cloves is an age-old ritual.

• Why? Clove is one of the most powerful antioxidants in the world. It stimulates the production of digestive enzymes, helping you absorb nutrients

Pickling and fermenting are often confused. Understandable — both methods are used to preserve vegetables longer and add flavor. Yet they work completely differently.

And more importantly: they require a different approach, different ingredients and different spices.

In this article we explain the difference and you’ll discover when to choose pickling (with pickling spices) or fermenting.

What is pickling?

Pickling (also called pickles) is preserving vegetables in an acidic liquid, usually vinegar, water and salt.

The acidity prevents bacteria from taking hold — you “preserve” essentially immediately.

Characteristics of pickling:

• Quick results (often tasty within 1 day)
• Fresh, sour flavor
• Perfect for crunchy vegetables like cucumber, onion and carrot
• Ideal for meal prep or quick flavor enhancers

This is where pickling spices come into play.
With the right spices you give your pickles immediate character: think mustard seed, coriander, pepper, dill and spices like juniper berries.

This

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.

1. 1. Introduction
   2. Why labelling for private label is more important than ever
   3. The EU framework: Regulation 1169/2011
   4. The UK framework: Divergence after Brexit
   5. The 'Not for EU' label: What private label brands selling in the UK need to know
   6. Allergen labelling: No room for mistakes
   7. Clean label and health claims: Opportunities and obligations

Black salt sounds mysterious - and it is a bit. Because not all "black" salt is actually black on your plate. And more importantly: the two best-known varieties differ completely in taste and use.

In this blog you will discover what black salt actually is, when to use which variant, and how to get the most out of it in your kitchen.

What is black salt?

Black salt is a collective name for different types of salt with a dark origin or appearance. The two best-known are:

• Hawaiian black lava salt (Black Lava Salt)
• Kala namak (Indian black salt)

They may look similar in name, but that's where the similarities pretty much end.

Hawaiian black lava salt

Lava salt is sea salt mixed with activated charcoal (often from coconut shells). This gives it its deep black color and subtle smoky character.

Taste & characteristics

• Mild and mineral
• Lightly smoky
• Crispy texture
• Intense black color (when dry)

What do you use it for?

Lava salt is a true finishing salt:

• Over grilled meat or fish
• On avocado toast

Black garlic is one of those ingredients you discover once… and then want to use everywhere. It is intensely flavorful, surprisingly soft and instantly adds more depth to dishes. In this blog I’ll take you through what black garlic actually is, how it tastes, what you use it for, and why it’s so popular.

What does black garlic look like?

On the outside it still looks like regular garlic, but the magic happens inside: the cloves turn deep black, soft and slightly sticky – almost like a date.

What is black garlic?

Black garlic is regular garlic that is slowly aged at a constant temperature and humidity. This process usually takes 2 to 4 weeks.

During this aging:

• sugars and amino acids change (Maillard reaction)
• the garlic turns black in color
• an entirely new flavor develops

Important: it is not a classic fermentation, but a controlled aging process.

How does black garlic taste?

This is where it gets really interesting. Expect NO sharp garlic taste.

• Soft and rounded
• Slightly sweet (think

Sometimes the simplest recipes are the most addictive. That certainly applies to smashed potatoes: first boil, then smash and then fry until golden brown and crispy. The result? A perfect combination of a soft interior and a crispy exterior.

I like to make these as a quick lunch, side dish or party snack - and the best part is: you can vary them endlessly. With the right herbs and a good sauce you can turn them into something special in a few minutes.

Why smashed potatoes are so popular

• Crispy on the outside, soft on the inside
• Simple recipe with few ingredients
• Perfect for oven and airfryer
• Ideal to combine with sauces and herbs
• Suitable as a snack, side dish or lunch

Ingredients (for 2–3 people)

• 500 g (sweet) potatoes (preferably small or medium)
• 1–2 tbsp olive oil
• Salt and pepper
• Optional: garlic powder, paprika powder, rosemary

Preparation

1. Boil the potatoes
   Bring a pan of water with salt to a boil. Cook the potatoes for 15–20 minutes until they are tender.
2. Let them steam dry
   Drain

A fresh breath is not achieved only with mint or gum. Spices such as star anise, clove, cinnamon and cardamom have been used for centuries as natural breath fresheners.

They work antibacterially, support your digestion and help neutralize odors from the inside. That is exactly why you also find them in traditional teas and herbal blends around the world.

In this blog I share 3 simple recipes with spices that are not only tasty but also contribute to fresh breath.

1. Spiced tea with star anise, clove & cinnamon

A powerful, warming tea that immediately helps against bad breath.

Ingredients (2 cups)

• 2 star anise

• 3 cloves

• 1 cinnamon stick (or ½ tsp ground cinnamon)

• 2 cardamom pods (lightly crushed)

• 500 ml water

• Optional: a slice of orange or lemon

Method

1. Bring the water to a boil.

2. Add all the spices.

3. Let steep gently for 10 minutes.

4. Strain and serve warm.

Why this works

• Star anise & clove work strongly antibacterially

• Cinnamon helps reduce bacteria in the mouth

• Cardamom is traditionally

Chicken is always a good idea - but once the weather gets better and the BBQ or kamado is fired up again, you want something that feels a little fresher and lighter. This lemon pepper chicken is exactly that: juicy, spicy and with that fresh kick of lemon that lifts everything.

The nice thing? You only need a few ingredients, and the flavor is surprisingly intense. Ideal for a quick weeknight meal, but just as suitable if you want to impress at a summer BBQ.

Recipe: Lemon Pepper Chicken

Ingredients (for 2–3 people)

• 500 g chicken (thigh fillet or breast)

• 2 tbsp olive oil

• Juice of 1 lemon

• Zest of 1 lemon

• 2 cloves garlic (finely chopped)

• 1.5 tsp black pepper (preferably coarsely ground)

• 1 tsp salt

• 1 tsp paprika powder

• 1 tsp honey (optional, for balance)

• Fresh parsley or thyme (optional)

Method

1. Make the marinade
Mix olive oil, lemon juice, lemon zest, garlic, pepper, salt, paprika powder and honey into a fresh, fragrant marinade.

2. Marinate the chicken
Add the chicken and make sure everything

Chicken is actually always a good idea. But especially in nice weather chicken gains an extra dimension — on the barbecue, in the kamado or just quickly in the pan or airfryer.

That's when you want the flavor to be right. And more and more people are looking for ways to season chicken themselves: less dependent on ready-made mixes, more control over flavor and ingredients.

In this article we share two popular flavor profiles that are often searched for:

• Spicy chicken seasoning mix

• Smoky BBQ chicken seasoning mix

Perfect for long summer evenings, quick weeknight meals or a good BBQ session.

Recipe 1: Spicy chicken seasoning mix

Ingredients

• 2 tsp paprika powder (sweet)

• 1 tsp cayenne pepper (or to taste)

• 1 tsp chili flakes

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• ½ tsp black pepper

• ½ tsp salt (optional)

Method

1. Mix all the spices well together in a small bowl.

2. Taste and adjust the spiciness (more cayenne = hotter).

3. Store in an airtight jar or use immediately.

What to pair it with

The global market for herbs and spices was valued at $21.99 billion in 2026 and is growing with a CAGR of 5.12% toward $28 billion in 2031. For private label brands the opportunity is even sharper: the private label segment for herbs and spices alone grows with a CAGR of 10.1% — and outpaces national brands in both volume and innovation. In the sauces category the picture is equally promising, with global sauces, dressings and condiments expected to reach $252 billion in 2031.

Are you a retailer, food brand or foodservice operator considering private label? Then this is the moment. This is what the data tells us.

Trend 1: Swicy Is Here to Stay — And Is Evolving

Sweet plus spicy is no longer novel. It is the new baseline.

'Swicy' products now appear on 10% of restaurant menus, with expected growth of at least 9%. The sweet-spicy combination has evolved from trend to standard — and in its second phase it becomes significantly more refined. Consumers no longer simply reach for hot honey;