A bloated feeling after eating, cramps, slow bowel movements or a reluctant stomach — digestive complaints are among the most common reasons people reach for herbs. And rightly so: a number of herbs have proven, direct effects on the digestive system.

No vague promises. Just the five best herbs for your digestion, how they work and how to use them.

1. Fennel — the best herb for bloating

Fennel seed is the most targeted herb for bloating and gas. The active compound trans-anethole relaxes the smooth muscles of the gastrointestinal tract, reduces cramps and promotes the removal of intestinal gases. It also stimulates the production of digestive enzymes and bile.

A clinical study showed that fennel seed emulsion was significantly more effective than placebo in reducing colic cramps in infants — one of the hardest complaints to treat. In adults, fennel tea after a meal works quickly and reliably.

How to use: Lightly crush one teaspoon of fennel seed and steep for ten minutes in boiling water,

Ginger is the herb that always shows up at the right moment. Nauseous while traveling — ginger. Sick and chilled — ginger. Muscles sore after exercise — ginger. It is one of the most versatile medicinal plants on Earth, and it has been at the top of the list of trusted herbal remedies for at least five thousand years.

Confucius ate ginger at every meal. Arab traders introduced it to Europe in the Middle Ages, where it was so valuable that a pound of ginger was worth as much as a sheep. Traditional Chinese medicine, Ayurveda, and Greek medicine all used it — for a variety of complaints, but with the same conviction: ginger works. Today, science confirms what herbalists have always known.

What exactly is ginger?

Ginger (Zingiber officinale) is a tropical plant whose underground rhizome — the ginger root — is the part used. The plant is native to Southeast Asia and is now grown worldwide in tropical regions.

Fresh ginger is pale yellow inside with a thin, papery skin. Dried and ground

Cinnamon and cardamom are two of the most beloved spices in the world — and two that often appear together in chai, stews, and winter recipes. Yet they are fundamentally different. Different flavor, different active compounds, different health benefits, and different culinary uses. If you know what each does, you use them much more deliberately — and effectively.

In this article we put them side by side: taste, health, usage, and when to choose which.

What is cinnamon?

Cinnamon comes from the inner bark of trees in the genus Cinnamomum. The two main types are Ceylon cinnamon — the lighter, sweeter variety with lower coumarin content — and Cassia cinnamon, the stronger variety you find in most supermarkets.

The main active compound is cinnamaldehyde, responsible for the characteristic warm, sweet aroma and most of the health benefits. Cinnamon tastes warm, sweet, and slightly spicy — it is a familiar, accessible flavor that almost everyone recognizes.

Read more: Cinnamon: what is it

A cold always comes at the wrong time. The throat starts to tickle, the nose runs, the head feels heavy. Before you reach for the pharmacy, it's worth seeing what nature has to offer — because a number of herbs have proven effects on exactly the complaints that come with a cold.

No empty promises. No alternative nonsense. Just plants with an impressive track record — supported by both centuries of traditional use and modern scientific research. These are the five best herbs for colds, coughs and sore throats, and how to use them best.

1. Thyme - the best herb for cough and sore throat

Thyme is the most underrated herb in your kitchen cabinet. The active compound thymol has powerful antibacterial and antifungal effects, and at the same time relaxes the smooth muscles of the airways — loosening mucus and reducing cough reflexes.

A clinical study published in Arzneimittelforschung showed that a thyme preparation was as effective as the standard expectorant drug ambroxol for acute bronchitis

Cinnamon is the spice that can transform a kitchen in a second. The scent alone — warm, sweet, slightly spicy — evokes something that feels like home. But cinnamon is much more than a flavoring for your apple pie or chai. It is one of the oldest and best-researched medicinal spices in the world, and science confirms what herbalists have known for thousands of years.

Cinnamon has been used for more than 4,000 years — in ancient Egypt as a preservative, in the Bible as a sacred oil, in Chinese medicine as a remedy for cold and digestive issues. Arab traders kept its origin secret for centuries to protect its value. A pound of cinnamon was once worth more than a month’s wages. Today cinnamon just sits in your kitchen cupboard — but its power has not disappeared.

What exactly is cinnamon?

Cinnamon comes from the inner bark of trees in the genus Cinnamomum. There are two main types you’ll encounter:

Ceylon cinnamon (Cinnamomum verum) — also called true cinnamon or Sri Lanka cinnamon. Milder

Clove is one of those spices you might mainly know from winter dishes or warm drinks, but it is much more than just a flavoring. For centuries clove has been used for its powerful aroma and its natural properties. From supporting your digestion to use for fresh breath: clove certainly deserves a permanent place in your kitchen cupboard.

In this blog you will discover exactly what clove is, what it is good for and how you can easily use it yourself in the kitchen and beyond.

What is clove?

Cloves are the dried flower buds of the clove tree (Syzygium aromaticum). This tree grows mainly in tropical areas such as Indonesia and Madagascar.

The small, dark brown “nails” have an intensely warm, spicy and slightly sweet taste. That makes clove recognizable and potent: you often need only a little to flavor a dish or drink.

Why is clove so good for you?

Clove is known for its high concentration of active compounds, of which eugenol is the most important. This compound gives clove its typical

At BBQ everything is about flavor, texture and timing. You pay attention to your marinade, choose the right spices and watch the doneness of your meat. But one simple step often makes the biggest difference: finishing your dish with fleur de sel.

In this blog you will discover why fleur de sel (also called pyramid salt) works so well with grilled meat and how to use it optimally on the BBQ.

New to this type of salt? First read our blog “What is fleur de sel and why is it so special?” for the basics.

Why especially for BBQ?

During grilling meat loses moisture and develops a rich, roasted flavor. That is exactly what fleur de sel complements perfectly.

1. Extra flavor without overpowering

Fleur de sel has a milder, more refined taste than regular salt. As a result it enhances the natural flavors of meat without masking them.

2. Perfect texture

The fine, crunchy crystals give a subtle bite. Especially with a juicy steak or grilled chicken this provides a nice contrast.

3. More control

Fleur de sel may sound luxurious - and it is - but above all it is a type of salt that gives your dishes that little extra. Where regular salt mainly tastes salty, Fleur de sel (it is also called pyramid salt) adds texture, subtlety and a light mineral flavor. In this blog you will read what fleur de sel exactly is, how it is made and why it is so beloved in the kitchen.

What is fleur de sel?

Fleur de sel literally means “flower of salt.” It is a thin layer of salt crystals that forms on the surface of seawater in salt pans, especially under specific weather conditions such as little wind and lots of sun.

These crystals are harvested by hand and are therefore:

• Thin and crisp
• Slightly moist
• Irregular in structure

That makes fleur de sel (pyramid salt) completely different from standard table salt or coarse sea salt.

How is fleur de sel made?

The production of fleur de sel is artisanal and dependent on nature.

In salt fields (often on the coasts of France or Portugal) seawater slowly

Pasta may seem simple, but the flavor stands or falls with the right herbs. Whether you're making a quick weeknight meal or an elaborate dish, the right combination of herbs will elevate any pasta. In this guide you'll discover exactly which herbs suit pasta, by sauce, by ingredient, and how to easily create the right flavor balance yourself.

The basics: these herbs belong with pasta

These are the most commonly used herbs in pasta dishes. Consider them your foundation:

• Basil – fresh, slightly sweet, perfect with tomato
• Oregano – spicy and warm, classic Italian
• Thyme – savory and slightly earthy
• Rosemary – strong, ideal with meat dishes
• Parsley – fresh and slightly peppery
• Garlic – indispensable for depth and aroma

With this base you can vary endlessly.

Which herbs with pasta by sauce

Tomato sauce

The classic. Here everything is about the balance between fresh and spicy.

Best herbs:

• Basil
• Oregano
• Thyme
• Garlic

Tip: add basil only at the end for maximum flavor.

Cream sauce (alfredo,

BBQ spareribs really get character with a good dry rub. This dry spice mix provides a deep, spicy flavor and a nice crust while grilling. The big advantage? You don’t need a marinade and the flavors penetrate the meat immediately.

In this blog you will learn how to make a dry rub for spareribs yourself, how to use it, and how to take your BBQ to the next level.

Prefer a versatile spice mix for different dishes? Also check out our blog about barbecue spice mixes:
https://www.naturalspices.nl/blog/maak-zelf-de-beste-barbecue-kruidenmix

What is a dry rub?

A dry rub is a mixture of dry herbs and spices that you rub directly onto meat. Unlike a marinade, a dry rub contains no liquid, which means:

• the flavor is more concentrated
• you get a crispy, flavorful crust
• the meat caramelizes better on the BBQ

For spareribs, a dry rub is the way to create that typical BBQ flavor.

Make your own dry rub for spareribs (basic recipe)

With this recipe you can easily make a balanced spice mix:

Ingredients