Garlic is perhaps one of the most used flavorings in the world. From Italian pastas and Spanish aioli to Asian stir-fries and Dutch stews: garlic immediately gives a dish more depth and character.

But what is garlic actually? Where does it come from, is garlic healthy, and when do you choose fresh garlic or garlic powder?

In this guide you will discover everything about this versatile flavoring and how to use it optimally in the kitchen.

What is garlic?

Garlic (Allium sativum) belongs to the onion family and is closely related to onion, shallot, leek and chives. The plant forms a bulb underground composed of several cloves. It is these cloves that are used worldwide as a flavoring.

Although garlic originally comes from Central Asia, it is now grown all over the world. For thousands of years garlic has played an important role in various cuisines and cultures. In ancient Egypt, workers even received garlic as part of their daily ration.

Today garlic is indispensable in Mediterranean,

What is umami?

Sweet, sour, salty and bitter we all know. But there is a fifth basic taste: umami. Although the name may sound exotic, you encounter umami almost every day. Think of a piece of aged cheese, a ripe tomato, mushrooms or a well-made stock.

Umami provides a full, savory flavor that makes dishes richer and deeper. It is often the reason a dish has "that little extra," without you being able to point to exactly why.

In this blog you will read what umami exactly is, where it comes from and how you can easily add more umami to your own dishes.

What does umami mean?

The word umami comes from Japanese and roughly means "delicious savory taste" or "pleasant taste".

The taste was described in 1908 by the Japanese scientist Kikunae Ikeda. He discovered that the savory taste of kombu (a type of seaweed) was caused by glutamate, a naturally occurring amino acid.

Since then, umami has been recognized worldwide as the fifth basic taste, alongside:

• Sweet
• Sour
• Salty
• Bitter
• Umami

What

If you cook regularly, you have probably come across the name 4 Seasons pepper before. But what exactly is this popular pepper mix? And why is it called "4 Seasons"?

In this blog we explain where the name comes from, which types of pepper are in it, how the taste differs from ordinary black pepper, and which dishes this colorful blend is best suited for.

What is 4 Seasons pepper?

4 Seasons pepper is a mixture of different types of peppercorns. The classic variant usually consists of:

• Black pepper (read more: "Black pepper: what is it")
• White pepper
• Green pepper
• Pink pepper

This combination creates a nice balance between spicy, fresh, aromatic and lightly fruity. In addition, the mix looks particularly attractive thanks to the different colors.

Are you excited and want to cook with this versatile pepper mix yourself? Then check out our 4 Seasons pepper. The blend consists of whole peppercorns and is perfect for use in a pepper mill. That way you can enjoy the full, fresh pepper flavor

Piri piri is much more than just a spicy seasoning for chicken. This spicy blend with a distinctive Portuguese twist also adds extra flavor to vegetables, potatoes, fish and even tofu. The nice thing is you don't need a complicated marinade or a long ingredient list for it.

In this blog you will read what piri piri spices are, how to use them and why a ready-made spice mix is a convenient choice.

What are piri piri spices?

Piri piri (also written peri peri) originally refers to a small, hot chili pepper that grows in parts of Africa. Portuguese explorers encountered this pepper and brought it to Portugal, where it became an indispensable part of Portuguese cuisine.

Today, piri piri usually refers to a spice mix or marinade in which chili pepper is combined with herbs and spices. The exact composition varies by recipe, but the result is almost always a spicy, fresh and pleasantly hot flavor.

Want to know more about the origin of piri piri? Also read our blog Portuguese heat: what is piri

The tastiest fried potatoes from the airfryer

Fried potatoes from the airfryer are, as far as I'm concerned, one of the easiest side dishes you can make. They are crispy on the outside, soft on the inside and are on the table within half an hour. You also need much less oil than when frying them in a pan.

Still, it doesn't always work out to get that golden-brown, crunchy potato. With a few simple tips you can make perfect fried potatoes from the airfryer every time. Then you only have to choose which spice variation you'll make today.

Which potatoes should you use?

Not every potato gives the same result.

For fried potatoes from the airfryer these types work best:

• Waxier potatoes
• Slightly waxy baby potatoes
• Roseval potatoes
• Baby potatoes

These stay nice and firm and get a crispy exterior without falling apart.

Do you need to parboil the potatoes?

You don't have to.

Raw potatoes cook perfectly well in the airfryer. Cut them into equal cubes or wedges so everything cooks at the

A good salad stands or falls with the dressing. With a few simple ingredients you can make in a few minutes a dressing that is much tastier than a ready-made variant from the supermarket. The nice thing is that you can vary endlessly with herbs, spices and different types of oil and vinegar.

In this guide you'll discover how to make a salad dressing yourself, which basic ratio works best and find 15 simple dressings for every salad. Of course we also show how to add extra flavor in no time with the herb mixes from Natural Spices.

Why make salad dressing yourself?

Making a salad dressing yourself is easier than you think. With a few basic ingredients you can have a dressing on the table in five minutes that perfectly matches your taste. Moreover, you decide exactly what goes into it.

Many ready-made dressings contain, besides oil and vinegar, also sugar, starch, thickeners or preservatives to improve flavor, texture and shelf life. By making your dressing yourself, you choose pure ingredients

Nutmeg has been a beloved spice for centuries. Its warm, slightly sweet flavor makes it indispensable in dishes like mashed potatoes, béchamel sauce, pumpkin soup, and apple pie. But besides the taste, many people wonder: is nutmeg actually healthy?

The short answer is: yes, provided you use it in moderation. Nutmeg naturally contains various minerals and antioxidants. Because you usually only use a small pinch, it is mainly a flavoring that fits within a varied diet.

What nutrients does nutmeg contain?

Nutmeg naturally contains small amounts of several nutrients, including:

• potassium
• calcium
• iron
• magnesium
• manganese
• copper

In addition, the spice contains natural plant compounds and antioxidants. These help plants protect themselves and are part of a varied diet.

Because you usually use nutmeg in small amounts, it only makes a limited contribution to your daily intake of vitamins and minerals.

Why is nutmeg a healthy choice?

Nutmeg has been used in the kitchen for generations for good

Nutmeg is one of the most well-known spices in the world. Its warm, slightly sweet flavor makes it indispensable in classics like mashed potatoes, béchamel sauce and apple pie. Yet many people do not know that nutmeg and mace actually come from the same fruit.

In this guide you will discover exactly what nutmeg is, where it comes from, how it is used and which dishes become even tastier because of it.

What is nutmeg?

Nutmeg is the seed of the fruit of the nutmeg tree (Myristica fragrans). This tropical tree grows mainly in Indonesia, where the spice has been cultivated for centuries. Today nutmeg is also grown in places like Grenada, India and Sri Lanka.

The fruit resembles a small apricot. Once ripe, it splits open and two different spices become visible:

• The kernel is dried and becomes nutmeg.
• The red aril around the kernel is dried and is better known as mace.

That means nutmeg and mace come from the same fruit, but each has its own flavor and use.

Curious about the differences?

Nutmeg and mace are often confused with each other. That's not surprising, because both spices come from the same fruit. Yet they clearly differ in taste, aroma and use. One is subtle and refined, the other powerful and pronounced.

Not sure which to use? In this blog we explain the differences and show when it's better to choose mace and when nutmeg is the best option.

Do mace and nutmeg come from the same plant?

Yes. Both mace and nutmeg come from the nutmeg tree (Myristica fragrans), which originally grows on the Indonesian Moluccas.

When the fruit is ripe, it splits open. Inside is the nutmeg seed, surrounded by a bright red aril. That aril, after drying, is called mace.

In short:

• Nutmeg is the kernel of the fruit.

• Mace is the thin aril that grows around the kernel.

Although they come from the same fruit, they each develop their own characteristic flavor during drying.

Are you not yet familiar with this spice? First read our blog 'What is mace? Everything you need to know about

Mace may not be the most well-known spice in Dutch cuisine, but there's a good chance you've tasted it before. This warm, refined spice adds flavor to mashed potatoes, creamy sauces, soups and classic baked recipes like speculaas. Yet many people don't know exactly what mace is and how it differs from nutmeg.

In this blog you'll discover where mace comes from, how it tastes, what it's used for and why it deserves a permanent place in your spice cabinet.

What is mace?

Mace is the bright red aril that grows around the nutmeg. Both come from the same fruit of the nutmeg tree (Myristica fragrans), which originally comes from Indonesia.

When the fruit is ripe, it splits open. Inside is the familiar nutmeg, surrounded by a thin, lacy red covering. That covering is carefully removed, dried and during drying it takes on its characteristic yellow-orange color. This is the spice we know as mace.

Although mace and nutmeg come from the same fruit, they differ clearly in taste and use.

How does