What could be more beautiful than making your own sausages? It is a craft passed down through generations and today being rediscovered by home cooks and chefs looking for real flavour. Whether you choose a juicy bratwurst, a firmly aged dry sausage or an authentic smoked sausage: making your own sausage not only gives satisfaction, but also full control over quality, fat percentage and seasoning.

In this blog we take you step by step. From the right tools to choosing meat and spice mixes – so you can confidently make your first artisanal sausage.

Preparations: what do you need?

Good news: you need less than you might think.

1. Meat grinder

A meat grinder is used to grind meat into mince. Don’t have one? You can ask the butcher to grind the meat for you, or buy freshly pre-ground mince. Pay close attention to the ratio of lean meat to fat.

Tip: always work with well-chilled meat. It grinds more easily and results in a better texture.

2. Sausage stuffer

With a sausage stuffer you fill the

Are you standing in the shop hesitating between organic and regular herbs? You are not alone. Many people wonder what exactly makes herbs organic — and whether organic is really a better choice.

Reasonable questions. After all, you want to know what you buy and what you use daily in your kitchen. In this blog we explain:

• what organic herbs are
• how organic cultivation works
• what the difference is compared to conventional herbs
• why more and more people choose organic herbs and spices

Are you looking for high-quality organic herbs? Then also take a look at our selection of organic herbs and spices.

What are organic herbs?

Organic herbs are herbs that are grown according to strict European guidelines for organic farming. That means that no synthetic pesticides, chemical fertilizers or growth regulators are used during cultivation.

Organic cultivation focuses on:

• natural growth
• healthy soils
• biodiversity
• sustainable farming methods

Farmers work with natural solutions to protect crops and keep

We are all eating less meat. The number of vegetarians is growing and many more people call themselves flexitarians. The reasons vary: health, sustainability, animal welfare or simply curiosity about a different eating pattern.

But what is the reality? Is vegetarian eating actually healthier? What does it mean for the environment? And are there drawbacks you should be aware of? In this blog we set out the most important facts for you in a clear overview.

Is vegetarian eating healthy?

Less saturated fat and lower cholesterol

One of the main health reasons to eat less meat is the lower intake of saturated fats. Especially processed meats like sausage, bacon and minced meat contain relatively high amounts of saturated fat. A high intake of these can raise cholesterol levels and thus increase the risk of cardiovascular disease.

A well-composed vegetarian diet typically contains:

• More fiber

• Less saturated fat

• More vegetables and legumes

That contributes to a healthier diet.

Better blood sugar

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