Somewhere at the back of your spice cupboard there’s probably a jar you bought once especially for a single recipe. Maybe ras el hanout, za'atar or smoked paprika. You used one teaspoon and then the jar disappeared into the background.

You’re not the only one. Many people unknowingly collect dozens of spices that are hardly used. A shame, because spices are made to add flavor. In addition, they lose their potency over time.

Summer is an ideal time to give your spice cupboard a once-over. Your barbecue is working overtime, salads appear on the table more often and many spices are perfect for light summer dishes.

Why spices lose flavor over time

Dried spices usually don’t spoil quickly, but their flavor does diminish. The essential oils responsible for aroma and scent slowly evaporate. As a result, spices that have been in the cupboard for years may still be safe to eat, but contribute much less flavor.

Heat, light and moisture accelerate this process. That is why spices stored next to

We develop and produce sauces, spice mixes and syrups that contain up to 90% fewer calories than standard alternatives — without sacrificing taste. 

Not as a marketing claim, but as a technical reality that we have proven in production for our private label customers for years and recently under our own brand Natural Zero.

How it started

In 2017 we received a special request from a regular customer: develop a healthier sauce that is truly tasty. Not a light variant with a compromise on taste, but a sauce that consumers consciously choose because it tastes better and is better for them.

For Yvo Keijlewer, second-generation owner of Natural Spices and an avid athlete himself, this was exactly the challenge he had been waiting for. Together with his father Yvan — a product developer with decades of experience in herbs and spices — he began an intensive R&D trajectory.

The result proved to be a gap in the market.

What we do differently

Most "lighter" sauces are regular sauces with an adjusted

Lemongrass — also called sereh — is an herb many people know from Asian dishes. The fresh, citrus-like scent is unmistakable. But did you know that lemongrass has been used for centuries as a medicine? In Suriname, Curaçao, Indonesia and India it is a familiar home remedy for a variety of ailments.

Modern science increasingly confirms what people have long known: lemongrass contains compounds that are genuinely good for you. In this article we list the seven most important health benefits — in plain language, without complicated jargon.

In this article:

1. Antioxidants
2. Digestion
3. Antibacterial
4. Immune system
5. Metabolism
6. Anti-inflammatory
7. Fresh breath

1. Lemongrass is full of antioxidants

You may have heard of free radicals: small molecules in your body that can damage cells. Antioxidants bind those radicals and neutralize them. Lemongrass contains several antioxidants, including chlorogenic acid, isoorientin and swertiajaponin.

Simply put: antioxidants help protect your cells from wear from the

Organic herbs are becoming increasingly popular in the kitchen. Not only because many people want to cook more consciously, but also because herbs are an easy way to add more flavor without extra salt, sugar or complicated ingredients.

From oregano on pizza to warm spices in curries and stews: organic herbs fit perfectly into daily use. Moreover, more and more consumers consciously choose herbs grown without synthetic pesticides and artificial fertilizers.

Are you curious what exactly organic herbs are and what the difference is with regular herbs? Then also read our blogs:

• “Organic or regular herbs: what's the difference?”
• “Are organic herbs healthier?”

In this blog we share the most popular organic herbs and organic herb mixes for everyday use.

Why choose organic herbs?

Many people choose organic herbs because they:

• want to cook consciously
• want to use fewer synthetic pesticides
• value sustainability
• love pure flavors and ingredients

Organic herbs are grown according to strict European

More and more people consciously choose organic food. But what about herbs and spices? Are organic herbs really healthier than regular herbs, or is it mainly a marketing term?

A logical question. You might use herbs in small amounts, but often daily. Think of herb mixes, tea, curries, marinades or oven dishes. In this blog we explain what organic herbs actually are, what the differences are with conventional herbs and why many people consciously choose organic.

Would you first like to know more about the difference between organic and regular herbs? Then also read our blog:
“Organic or regular herbs: what is the difference?”

What are organic herbs?

Organic herbs are grown according to strict European guidelines for organic farming. That means that synthetic pesticides, artificial fertilizers or chemical growth agents are not used during cultivation.

Organic farming focuses on:

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

All organic herbs are inspected by

Star anise is the most beautiful spice in any kitchen. Eight perfect points radiating from a single center — each a small seed pod of extraordinary complexity. It looks as if it should be hung on a wall rather than put in a pan — and yet, the moment it meets warm water, it fully earns its place. The aroma is deep, sweet and anise-warm, with an intensity that can fill a room within minutes.

Star anise has been central to Chinese medicine and cuisine for more than three thousand years. It is one of the five spices in Chinese five-spice powder, a cornerstone of Vietnamese pho, and — perhaps most notably — the original source of shikimic acid, the compound from which the antiviral drug Tamiflu was first synthesized. Today, science confirms what herbalists have always known: star anise is an exceptionally powerful spice.

What exactly is star anise?

Star anise (Illicium verum) is the fruit of a small evergreen tree native to southwestern China and northeastern Vietnam. The main active compounds

Cayenne pepper and chili powder are often used interchangeably, but they are actually two very different products. Both add heat to dishes, but they differ in flavor, composition and spiciness. In this blog we explain the difference between cayenne pepper and chili powder, when to use which, and how to best combine them in the kitchen.

Want to know more about cayenne pepper itself, its origin and why this spice is so popular in the kitchen? Also read our blog about cayenne pepper and its benefits.

What is cayenne pepper?

Cayenne pepper is a finely ground powder made from dried cayenne peppers. It is mainly known for its sharp, direct heat. The flavor is fairly pure: hot, slightly smoky and peppery, without many extra spice aromas.

Cayenne pepper is often used to give dishes more kick without completely changing the flavor. A small amount is usually enough.

You commonly see cayenne pepper in:

• chili con carne
• curries
• marinades
• spicy sauces
• Mexican dishes
• barbecue rubs

What is chili powder?

Fennel is the herb of quiet strength. Mild, sweet and lightly anise-flavored — it doesn't draw attention like cinnamon or ginger, but when you need it, it's there. Parents reach for it with a crying baby with colic. Women with menstrual pain. People with bloating after a heavy meal. Fennel works quietly and reliably, and it has done so for thousands of years.

The ancient Egyptians used fennel as a digestive aid and protective herb. Greek physicians prescribed it to nursing mothers to stimulate milk production. Roman soldiers chewed fennel seed to suppress hunger on long marches. In the Middle Ages it was one of the nine holy herbs — hung above the door for protection. Today science confirms what herbalists have always known: fennel is an exceptionally versatile herb.

What exactly is fennel?

Fennel (Foeniculum vulgare) is a tall, feathery perennial from the carrot family, native to the Mediterranean. Every part of the plant is usable — the bulb, the stalks, the leaves and the seeds —

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,