USE MEAT SPICES: BEFORE OR AFTER BAKING?

The majority of chefs add their meat seasoning before the piece of meat goes into the pan. Whether they bake, roast, stir-fry, roast or use the barbecue. Although it is not a maxim, it is nevertheless very understandable. By seasoning the meat before cooking it, the flavors have a better opportunity to penetrate the meat. The meat also gets a nice crispy crust thanks to the meat spices. You add the herbs just before the meat goes into the pan.

MEAT SPICES WITHOUT SALT

If you are aware of your diet and your salt intake, you will also find variants without salt at Natural Spices. Not only does this have its health benefits, it also has a plus for the tenderness of the meat. Salt has the property that it pulls the moisture out of the meat, with the small risk that the meat can become less tender as a result. Meat herbs without salt then offer a solution. If you still want to use salt, you can add it after baking. 

EXTENSIVE RANGE

At Natural Spices you will find meat spices that are available for many different types of meat. For example, you can contact us for online ordering of mixtures for minced meat, steak, lamb, spareribs and cutlets, just to name a few examples. You can buy the mixes in different pack sizes. Orders placed on working days before 1 p.m. will be delivered to your kitchen the next day!