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

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

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 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

There is little that beats the smell of freshly baked speculaas, spiced cake or apple pie in which warm spices play the leading role. Did you know you can very easily make speculaas spice mix yourself?

With a few spices from your kitchen cupboard you can assemble an aromatic mix that is often even more fragrant than a ready-made variant.

In this blog I share a classic recipe, a variant with allspice (piment) and three delicious ways to use your homemade speculaas spices.

What are speculaas spices?

Speculaas spices are a blend of different spices traditionally used in Dutch and Belgian baked goods.

Cinnamon usually forms the base, complemented by nutmeg, cloves, ginger, cardamom and mace, among others. Together they provide the warm, spicy flavor we know from speculaas and other autumn and winter recipes.

The exact composition differs by family, baker and region. That's exactly why making it yourself is so fun: you can adjust the mix to your own taste.

Recipe: classic speculaas spices

Allspice and clove are often confused. That's not surprising: both spices have a warm, spicy flavor and are used in stews, baking recipes and spice blends. Still, they are two different products with their own origin and character.

In this article you will discover the main differences and when it's best to choose allspice or clove.

Allspice and clove come from different plants

Allspice is the dried berry of Pimenta dioica, a tree native to Central America and the Caribbean. The spice is also called allspice or Jamaica pepper.

Clove, on the other hand, is the dried flower bud of the clove tree (Syzygium aromaticum), which originates from Indonesia.

Despite their similar aroma, they are therefore two totally different plant species.

How do the flavors differ?

The biggest difference lies in the taste.

Allspice has a complex aroma reminiscent of a combination of:

• cinnamon
• clove
• nutmeg
• a touch of pepper

Clove has a much more intense, sharper and pronounced spicy flavor. The spice is