Garam Masala is one of the best-known spice blends from Indian cuisine. With its warm, aromatic flavor, this spice mix immediately adds more depth to curries, stews, roasted vegetables and soups. Although the name may sound exotic, Garam Masala is surprisingly versatile and easy to use.

At Natural Spices we believe that with the right herbs and spices you can cook healthier and tastier. That's why today we dive into the world of Garam Masala: what it exactly is, where it comes from and how to use it.

What is Garam Masala?

Garam Masala is a traditional Indian spice mix made from a combination of fragrant spices. The exact composition varies by region and family, but common ingredients are:

• Cumin
• Coriander
• Cardamom
• Cinnamon
• Cloves
• Black pepper
• Nutmeg

The spices are ground and combined into a rich, aromatic blend that gives dishes more warmth and complexity.

Where does Garam Masala come from?

The word masala comes from Hindi and literally means spice mix. Garam Masala originates from

Lemongrass — or sereh, as it is called in Indonesia — is one of the most used herbs in Asian cuisine. Yet few people know it. The refreshing, citrus-like flavor makes it indispensable in dishes like Thai Tom Yum soup and numerous Asian stews.

In this blog you will read:

• What exactly lemongrass is
• The difference between fresh and ground lemongrass
• Two easy recipes you can start using it with right away

What is lemongrass (sereh)?

Lemongrass is an herb from the grass family. The plant grows naturally in Indonesia and Malaysia, where it has been used for centuries — as a flavoring in cooking, as tea, as a snack and as a natural remedy. That medicinal use is not without reason: lemongrass has both anti-inflammatory and antioxidant properties. By incorporating it into dishes or making tea from it, you give your body a flavorful and healthy boost at the same time. Want to learn more about the health benefits of lemongrass? Read our blog here

Fresh or ground lemongrass: what are the differences?

Paprikapoeder is one of the most popular spices in the world. Originally known from Spanish cuisine, it is now indispensable in countless dishes. From paella and chili con carne to hummus and deviled eggs: paprika powder provides color, warmth and flavor.

Yet we often get the same question:
What exactly is the difference between regular paprika powder and smoked paprika powder?
And when do you use which variant?

In this blog we explain it clearly and practically.

What is paprika powder?

Paprika powder is made from dried and ground peppers. These are usually elongated peppers that grow well in a warm and dry climate, such as in Spain or Hungary. They belong to the same family as chili peppers, but are generally milder in taste.

How is paprika powder made?

1. The peppers are harvested.

2. They are dried in the air or in drying ovens.

3. Stems and seed membranes are removed.

4. The flesh is ground into powder.

The result is a mild, slightly sweet spice with a warm, red color.

What is smoked paprika powder?

If you enjoy cooking Asian food, you've probably come across them: galangal and ginger. At first glance they look very similar. Yet they differ surprisingly much in taste, use and effect.

In this blog you will discover what the difference is between galangal and ginger, how to use them in the kitchen, which health benefits they have and in which dishes they really shine. That way you'll know exactly what you're adding to your curry, soup or tea — and why that makes a difference.

What is galangal?

Galangal, also known as laos, is the root of the galangal plant. It is mainly used in Southeast Asian cuisine, especially in Indonesian and Thai dishes.

Characteristics of galangal:

• Smooth, firm skin

• Dark brown to reddish-brown in color

• Fresh, citrusy and spicy flavor

• Less pungent than ginger

Galangal has a pronounced, aromatic character that gives dishes a fresh depth.

What is ginger?

Ginger is the root of the ginger plant and is used worldwide — in both savory and sweet dishes.

Characteristics

Although shawarma originally comes from the Middle East, it has now become an integral part of the Dutch kitchen. Whether you choose a shawarma sandwich for lunch, a quick bite from the grillroom or a kapsalon after a night out – shawarma remains popular.

More and more often we make shawarma at home. And that is exactly what this blog is about: how do you make the tastiest shawarma yourself? What are good shawarma spices? Which meat do you use? And how many grams of shawarma do you need per person?

Here you discover the secret of the grillroom – and yes, it’s mainly in the spices.

What is shawarma and where does it come from?

Shawarma originally comes from the Middle East. The word literally means ‘turning’, referring to the vertical spit on which the meat is slowly cooked.

In a grillroom, thin strips of meat are cut from the rotating spit and served immediately in a pita or used in a kapsalon.

Today we mostly make it at home – in the pan, oven or airfryer – but the base remains the same:

We get this question quite often: "what is the difference between anise seed and star anise?" Not surprising, since they look very similar. There are also stories that both anise seed and star anise are good for your health. But what exactly does that mean? To clear up these uncertainties once and for all we wrote this blog so you know exactly what the difference is and how they contribute to a healthy life.

First we tell you what anise seed and star anise are. Then we show the main differences one by one. We do the same with the health benefits. Finally, we go into how you can use both spices in your dishes so you can start right away. (One of these recipes might even be our favorite dish…) Let’s begin!

What is anise seed? And what is star anise?

Anise seed grows on the plant of the same name, which reaches about half a meter in height and originally comes from the Middle East. The seeds of this plant are the anise seeds you know as the spice. Anise seed is known for its distinctive flavor,

Sumac - also known as sumach - is one of the most versatile spices from Middle Eastern cuisine. You may already know it as an important ingredient of za'atar, but sumac certainly deserves its own spotlight. In this blog you'll read exactly what it  is, how to use it best and which delicious dishes you can make with it.

What is sumac?

Sumac is a dark red spice made from the dried and ground berries of the sumac plant. The flavor of sumac spices is distinctly tart - comparable to lemon, but more herbaceous and slightly earthier. In the Netherlands sumac is sometimes also found under the name zuurkruid.

The sumac plant grows in tropical climates around the world, mainly near the equator. Over the centuries sumac has had many uses: indigenous peoples in Central America mixed it with tobacco, and in Japan the juice of the red sumac berries was used as a dye. But the most popular use to this day remains its role as a fresh flavoring in the kitchen.

How do you use sumac?

With most spices

Juniper berries are small, blue-colored berries from the juniper shrub (Juniperus communis). They have been used for centuries in cooking, in the production of beverages such as gin, and in cosmetic products. In this article you will discover everything about juniper berries: how to use them, what the Chinese juniper is, and which herbs can replace them.

What are juniper berries?

Juniper berries are the fruits of Juniperus communis, a shrub that occurs across much of Europe, Asia and North America. The berries have a strong, slightly bitter and sharp flavor, which makes them ideal as a spice. They are sold both fresh and dried, but you most often find them in dried form in supermarkets. They are not meant to be eaten raw because of the intense bitterness — but as a spice they are indispensable in many traditional dishes.

Juniper berries play a prominent role in European cuisine, particularly in Germany, Scandinavia and Austria. There they are traditionally used to flavor meats, sausages

What is the origin of Cajun spices?