Page 2 - Monthly Archives: April 2026

Thyme is one of those herbs that belongs in almost every kitchen. Small in leaf, but big in flavor. Whether you're making a stew, roasting vegetables or simply seasoning a potato dish — thyme immediately adds that familiar, warm herbal note.

In this blog you will read everything about the taste of thyme, how to use it, the difference with rosemary and when to choose fresh or dried thyme.

What does thyme taste like?

Thyme has a warm, earthy and slightly peppery taste with subtle bitter notes. The aroma is herbal and slightly woody, without overpowering.

What makes thyme special:

• Deep, savory flavor (umami-like effect)
• Slightly spicy and aromatic
• Goes well with both meat and vegetables

It is an herb that enhances flavors without becoming too dominant itself.

What do you use thyme for?

Thyme is extremely versatile and fits both simple and elaborate dishes.

Popular uses:

• Stews (beef, chicken, vegetarian)
• Potato dishes (oven or pan)
• Roasted vegetables (carrot, pumpkin, zucchini)
• Soups and

Taco seasoning from a packet is convenient, but often quite salty and less pronounced in flavor. By making taco seasoning yourself, you get a mix that is fuller, spicier and better balanced.

And it takes you less than 5 minutes.

Which spices are in taco seasoning?

A good taco seasoning combines warm, earthy and mildly spicy flavors:

• Paprika powder
• Cumin
• Garlic powder
• Onion powder
• Oregano
• Chili powder
• Black pepper

This combination provides that recognizable Tex-Mex flavor.

Recipe: make taco seasoning yourself

Ingredients

• 2 tsp paprika powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• ½ tsp chili powder
• ½ tsp black pepper
• ½ tsp salt (optional)

Preparation

Mix all the spices in a bowl and store in a sealed jar.

How do you use taco seasoning?

Use about 1–2 tablespoons of spice mix per 500 grams of minced meat, chicken or vegetarian filling.

Brown your meat or vegetables first, then add the spices with a splash of water. Let it simmer briefly so the flavors infuse.

Italian herbs form the basis of many beloved dishes. Think pasta, pizza and casseroles – it often all starts with a good herb mix. By making an Italian herb mix yourself, you not only control the flavor, but also the quality and balance.

Moreover, you always have a fresh blend on hand, without unnecessary additives.

Which herbs are in Italian herbs?

A classic Italian herb mix consists of a combination of dried Mediterranean herbs. The most used are:

• Oregano
• Basil
• Thyme
• Rosemary
• Marjoram
• Sage (optional)

The power lies in the balance: fresh (basil), spicy (thyme) and slightly bitter (oregano).

Recipe: make your own Italian herb mix

Ingredients

• 2 tsp oregano
• 2 tsp basil
• 1 tsp thyme
• 1 tsp rosemary (finely chopped)
• 1 tsp marjoram
• ½ tsp sage (optional)

Preparation

Mix all the herbs well together and store the mix in an airtight jar in a dark place.

How do you use Italian herbs?

This mix is widely usable in the kitchen:

• In tomato sauces for pasta
• On pizza or focaccia
• In grilled vegetables

Cardamom is one of those spices you recognize immediately by its scent: warm, fresh and slightly citrusy at the same time. It is often associated with sweet dishes, but in kitchens around the world cardamom also plays a starring role in savory recipes, tea and even coffee. In this blog you will discover where cardamom comes from, how to use it and how to get the most out of it in your kitchen.

What is cardamom?

Cardamom is a spice derived from the seeds of plants in the ginger family. The small pods contain aromatic seeds that are intensely flavored. There are two varieties you will encounter most often:

• Green cardamom – fresh, slightly sweet and the most used
• Black cardamom – smokier and stronger, mainly in savory dishes

Green cardamom is by far the most popular and is often used in baking recipes, tea and desserts.

Where does cardamom come from?

Cardamom originally comes from India and Sri Lanka, where it has been used for thousands of years in cooking and traditional medicine. Today

Celery seed is one of those ingredients that is often overlooked, but has a surprisingly big impact in the kitchen. It has a powerful, slightly bitter and spicy flavor that gives dishes that little extra — without needing much.

But what is celery seed actually good for? And how do you use it in the kitchen without it taking over? In this blog you’ll read everything you need to know.

What is celery seed?

Celery seed comes from the wild celery plant and consists of small, light-brown seeds with a concentrated flavor. Unlike stalk celery, the taste is more intense and spicier.

You often see it used in:

• spice blends (such as celery salt)
• soups and broths
• salads and dressings

Because the flavor is quite strong, you usually use it in small amounts.

What is celery seed good for?

Celery seed has long been known for a number of interesting properties. Without making it too heavy, these are the most mentioned benefits.

1. Supports fluid balance
   Celery seed is traditionally associated with a mild

More and more people are choosing to use less salt. A great development, because it forces you to cook more consciously and discover new flavors. Using less salt does not mean less taste. On the contrary: it’s the chance to really let herbs and spices shine.

In this blog you’ll discover which herbs give the most flavor without salt, how to combine them smartly, and how to make dishes that don’t miss anything.

Why cooking without salt can actually give more flavor

Salt enhances flavors, but it can also make them somewhat flat. By using less salt, you naturally experiment with other flavorings such as herbs, spices, acids and umami ingredients.

The result is often surprising: more depth, more balance and a more interesting dish.

The best herbs without salt (and why they work)

1. Garlic powder

A real kitchen staple. It immediately gives a savory, full flavor and works with almost anything: from vegetables to meat and sauces.

2. Onion powder

Mild, slightly sweet and aromatic. Ideal for

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

Fenugreek is an herb that adds a lot of flavor, but can also quickly overpower a dish if used incorrectly. You may have tasted it in a curry, but not yet used it yourself.

Good news: fenugreek is not complicated — if you know what to watch for. With these practical tips you’ll get the best out of it without making your dish too bitter.

Using fenugreek: the basics

Fenugreek is usually used in the form of seeds (whole or ground). The flavor is strong, slightly bitter and nutty, with a warm, spicy undertone.

Still unsure what fenugreek exactly is or how it tastes? First read our article about what fenugreek is for the basics.

Tip 1: Start with small amounts

Fenugreek is not an herb you need a lot of.

• Start with about ½ teaspoon
• Taste and build up slowly
• Too much = quickly bitter

You can always add more, but you can’t take it back.

Tip 2: Roast fenugreek seeds for a milder flavor

One of the best ways to make fenugreek tastier:

• Heat a dry pan
• Roast the seeds 1–2 minutes
• Until they smell

Celery may not be the first ingredient you think of as a flavor enhancer, but don’t underestimate it. This crunchy vegetable has a fresh, slightly peppery taste that gives dishes a bit more depth. From soups and sauces to fresh salads and snacks: celery fits with almost everything.

In this blog you’ll discover what you can do with celery, how to use it best, and why it’s such a smart addition to your kitchen.

What is celery, actually?

Celery is a versatile vegetable of which you can use almost everything: the stalks, the leaves and even the root (better known as celeriac).

The most used variety is common celery: light-green stalks with a crunchy bite and a fresh, slightly salty flavor.

How does celery taste?

Celery has a unique flavor you won’t easily confuse with something else:

• Fresh and lightly peppery
• Subtly briny
• Aromatic and spicy

It’s precisely that combination that makes celery so interesting: it enhances other flavors without overpowering them.

Why cook with celery?

Celery is not