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?

Indonesian food is inextricably linked to my grandmother for me. As soon as you entered her house, the smell of trassi, galangal and homemade sambal greeted you. There were no cookbooks or fixed recipes - only years of experience, cooking by feel and constant tasting. And no blender was involved: with a mortar and pestle she mixed the spices until everything was just right. Those memories still form the core of the Indonesian cuisine for me.

The foundation: The Boemboe

Almost every Indonesian dish starts with a boemboe. This is a freshly ground spice paste that serves as the flavor base. Instead of adding dry spices directly to the liquid, the boemboe is first sautéed (tumis) in oil. This process ensures that the aromas of the fresh ingredients such as shallot, garlic and chiles are released optimally. A boemboe is only ready when the oil starts to separate from the paste.

Regional differences: Java versus Sumatra

Within the archipelago there are distinct flavor profiles to point out.

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

Tofu is known to many as a tasteless block of white. And to be fair — straight from the package it is indeed not very special. But if you know how to treat tofu, you discover an ingredient that adapts to your taste like no other. With the right herbs and a good marinade, tofu transforms into a protein-rich, healthy and surprisingly flavorful meal.

What makes tofu so valuable?

Tofu is made from soy milk and is an excellent source of plant-based proteins. It contains all essential amino acids, is low in calories and contains iron, calcium and magnesium. That makes it an ideal base for a varied, healthy meal — whether you eat fully plant-based or just want to make more conscious choices more often.

But the real power of tofu lies in its neutrality. Tofu absorbs flavors like a sponge. That makes it the perfect canvas for herbs, spices and sauces.

The art of marinating

Good marinating starts with one golden rule: press the tofu dry. Wrap the block in a clean cloth and place something heavy

What is the origin of Cajun spices?

If you have ever eaten in an Argentine restaurant, you have undoubtedly seen it: chimichurri. South Americans love their piece of meat — especially when they finish it with this beloved sauce. That is not surprising, because chimichurri adds an extra dimension to anything from the barbecue or grill. But chimichurri is more than a sauce for meat: it is versatile, easy to make and suitable for many dishes.

Traditionally chimichurri is prepared with fresh herbs, but you can make an equally tasty — and much faster — version with dried herbs. Ideal if you don’t have fresh herbs at home, or simply want less hassle. In this blog you will read everything about chimichurri and how to make it with dried herbs. Your next barbecue or dinner will definitely be elevated!

What is chimichurri?

Chimichurri is a classic South American herb sauce that is especially popular in Argentina and Uruguay — two countries with a rich barbecue culture. At an asado (barbecue) grilled meat is almost always served with