Veel mensen die glutenvrij eten vragen zich af of kruiden eigenlijk gluten bevatten. Dat is een logische vraag. Kruiden en specerijen lijken puur natuur, maar hoe zit het met kruidenmixen? En bestaat er een risico op kruisbesmetting?

In deze blog leggen we uit wanneer kruiden van nature glutenvrij zijn, waar je op moet letten bij kruidenmixen en hoe je veilig kunt kiezen als je een glutenvrij dieet volgt.

Zijn kruiden van nature glutenvrij?

Ja. Pure kruiden zijn van nature glutenvrij.

Kruiden zijn gedroogde bladeren, bloemen of stengels van planten. Omdat gluten uitsluitend voorkomen in bepaalde granen, bevatten pure kruiden zelf geen gluten.

Voorbeelden van glutenvrije kruiden zijn:

• Basilicum
• Oregano
• Tijm
• Rozemarijn
• Peterselie
• Bieslook
• Dille
• Salie
• Munt
• Laurier

Ook verse kruiden zijn van nature glutenvrij.

Zijn specerijen glutenvrij?

Ook pure specerijen zijn van nature glutenvrij. Specerijen worden gemaakt van zaden, wortels, schors, vruchten of knoppen van planten.

Bekende glutenvrije

Zwarte peper en witte peper komen allebei van dezelfde peperplant. Toch verschillen ze duidelijk in smaak, geur, uiterlijk en toepassing. Welke peper je het beste kiest, hangt af van het gerecht dat je maakt. In deze blog leggen we uit wat het verschil is tussen zwarte en witte peper, hoe ze worden gemaakt en wanneer je welke soort gebruikt.

In het kort: zwarte peper vs witte peper

Zwarte peper

• Gemaakt van onrijpe peperbessen
• Pittig, krachtig en aromatisch
• Heeft een frisse, kruidige smaak
• Perfect voor vlees, groenten, pasta's, soepen en salades

Witte peper

• Gemaakt van volledig rijpe peperbessen zonder schil
• Zachter maar langer aanhoudende scherpte
• Aards en iets fermentachtig van smaak
• Ideaal voor lichte sauzen, aardappelpuree, vis en romige gerechten

Komen zwarte en witte peper van dezelfde plant?

Ja. Zowel zwarte als witte peper zijn afkomstig van de Piper nigrum-plant. Het verschil ontstaat pas tijdens de oogst en verwerking.

Bij zwarte peper worden de bessen geoogst wanneer ze nog groen

Cumin and caraway are regularly confused with each other. That's not so strange: at first glance the seeds look similar and the English name of caraway,  caraway, adds even more confusion. Still, they are two very different spices, each with its own taste, aroma and use.

In this blog we explain the differences between cumin and caraway, when to use which spice and why black cumin (nigella) is again a very different story.

What is cumin?

Cumin (Cuminum cyminum), also known as djinten, is a spice that has been used for thousands of years in cuisines around the world. The elongated yellow-brown seeds have a warm, spicy and slightly nutty flavor with a subtle bitterness.

Cumin is indispensable in, among others:

• Indian curries
• Mexican chili con carne
• Middle Eastern dishes
• Moroccan tagines
• Falafel and hummus
• Taco and burrito seasonings

At Natural Spices you'll find both whole and ground cumin. Check out our Cumin Seed Whole (Djinten) for the most intense flavor experience.

What is caraway?

More and more people are cooking vegetables in the airfryer. And that's not surprising. The hot air creates a delicious roasted edge while the inside stays nice and soft. In addition, you need far less oil than with traditional frying and vegetables are often on the table within 10 to 20 minutes.

Whether you're looking for a quick weekday meal, a healthy side dish, or a way to eat more vegetables: the airfryer is a surprisingly versatile tool. In this guide you'll discover which vegetables are suitable for the airfryer, how long they should cook, what temperature to use, and which herbs and spices pair best with each vegetable.

Why cook vegetables in the airfryer?

Vegetables from the airfryer have a very different taste than boiled vegetables. The high temperature caramelizes the natural sugars, making vegetables taste fuller and sweeter.

The benefits at a glance:

• Quick to prepare.
• Less oil needed.
• Delicious roasted flavor.
• Crispy outside and soft inside.
• Less washing up than with an

Mayonnaise or fry sauce? For many people it's a simple taste choice, but if you want to eat more consciously you may wonder which of the two is the healthiest option.

The surprising answer is that fry sauce usually contains fewer calories than traditional mayonnaise, but that doesn't automatically mean it's the best choice. The amount of fat, sugar and the ingredients also play a role.

In this blog we compare mayonnaise and fries sauce, explain the differences and show when a low calorie mayonnaise can be an interesting alternative.

What is the difference between mayonnaise and fry sauce?

Although they resemble each other a lot, mayonnaise and fry sauce are two different products.

Mayonnaise

According to the Dutch Commodities Act, mayonnaise must contain at least 70% fat and 5% egg yolk. That gives mayonnaise its full, creamy flavor and firm texture. Because mayonnaise consists largely of oil, it contains relatively many calories.

The main ingredients are:

• Vegetable oil
• Egg yolk
• Vinegar

Mayonnaise has been one of the most popular sauces in the Netherlands for many years. From a portion of fries to a sandwich or a fresh potato salad: for many people a spoonful of mayonnaise simply belongs. Yet many people wonder: is mayonnaise healthy?

The answer is less black-and-white than you might think. Regular mayonnaise contains relatively a lot of fat and calories, but that does not automatically mean you should avoid it entirely. It mainly depends on the amount you use and how often you eat it.

In this blog we explain what mayonnaise is made of, how many calories it contains, which types exist and when a low calorie mayonnaise can be a smart choice.

What is mayonnaise made of?

According to the Dutch Commodities Act, mayonnaise consists of a combination of:

• Vegetable oil
• Egg yolk
• Vinegar or lemon juice
• Mustard
• Salt
• Herbs and spices

The oil largely determines the nutritional value. Oil provides about 900 kcal per 100 grams, which makes mayonnaise relatively energy-dense as well.

Cumin is one of those spices you might not consciously use every day, but it is indispensable in kitchens around the world. From Indian curries and Mexican tacos to Moroccan tagines and Middle Eastern hummus: the warm, nutty flavor of cumin immediately gives dishes more depth.

Still, there is often confusion. Is cumin the same as caraway? And what is actually the difference with black cumin (nigella)? In this complete guide you will discover everything about cumin: where it comes from, how it tastes, how to use it, and which herbs pair well with it.

What is cumin?

Cumin (Cuminum cyminum) is the dried seed of a plant from the carrot family. The spice has been used for thousands of years and originates from the Middle East and the Mediterranean region.

Today cumin is grown worldwide, including in India, Turkey, Syria, Iran and Egypt. India in particular is one of the largest producers and consumers of cumin.

The elongated seeds have a yellow-brown color and a pronounced aromatic scent.

A good schnitzel starts with a nice, crispy crust, but the spices are just as important. The right spice mix gives the meat a full, savory flavor without overpowering it. The nice thing is that you can very easily make schnitzel spices yourself with herbs and spices that many people already have at home.

In this blog we show which spices go well with schnitzel, how to make a balanced spice mix yourself and how best to use it.

New to making schnitzel? Read our comprehensive guide first 'How do you make a perfect schnitzel?'. Want to know afterwards how to get a crispy breading? Also check out 'Breading schnitzel: how to keep it crispy'.

Which spices do you use for schnitzel?

A classic schnitzel has a mild, spiced flavor where the meat remains central. That is why a combination of warm spices and aromatic herbs is usually chosen.

The most used spices are:

• paprika powder;
• black pepper;
• white pepper;
• garlic powder;
• onion powder;
• dried parsley.

For extra depth you can add small

A good schnitzel you recognize immediately: golden brown in color, wonderfully crispy on the outside and tender on the inside. Yet breading often goes wrong. The crust falls off, doesn't become crispy, or soaks up too much fat.

Fortunately, a perfectly breaded schnitzel is not difficult at all. With the right ingredients and a few simple techniques you can make a schnitzel at home with a light, crispy crust that stays in place while frying or in the airfryer.

Do you not only want to know how to bread a schnitzel, but also which meat to choose, which spices to use and how to cook it perfectly? Then also read our blog 'How to make a perfect schnitzel?'. In this article we focus specifically on the breading, so you get a deliciously crispy crust.

Why bread a schnitzel?

Breading has several advantages.

The breading layer:

• provides a crunchy bite;
• protects the meat from drying out;
• retains flavor and juices better;
• gives the schnitzel its characteristic golden-brown color.

It is precisely

A good schnitzel seems simple, but the difference between a dry, tough schnitzel and a perfect golden-brown example lies in the details. From the choice of meat to the breading and frying: with the right technique you can make a schnitzel at home that is wonderfully tender inside and crispy outside.

In this guide you will read step by step how to make a perfect schnitzel, which spices to use and which mistakes you should avoid.

What is a schnitzel?

A schnitzel is a thin piece of meat that is pounded flat, breaded and fried until golden brown. The best-known variant is the Wiener Schnitzel, which according to Austrian tradition is made exclusively from veal.

In the Netherlands, however, many different types of schnitzels are eaten, such as:

• Pork schnitzel
• Chicken schnitzel
• Turkey schnitzel
• Vegetarian schnitzel
• Vegan schnitzel

For home cooking, a pork or chicken schnitzel is often the most popular.

Which meat do you use for schnitzel?

A good schnitzel starts with a nice, lean cut of meat.