When listing typical Dutch food, we often only think of the standard products stamppot, licorice and croquettes. Those are certainly part of it, but there is so much more that Dutch cuisine has to offer. Take a look in our kitchen cupboard! In addition to salt and pepper, many Dutch people nowadays also have paprika powder (81.8%), cinnamon (81.5%) and sweet soy sauce (78.0%) in their cupboard as standard, according to research by Hellofresh. The origins of these products sometimes go back centuries, come from all corners of the world and are now deeply rooted in our food culture. Dutch cuisine is therefore much richer and more diverse than is often thought.
The four VOC spices
The research shows that at least half of the households have the four 'VOC spices' (usually) on the shelf; (black) pepper (90.4%), cinnamon (81.5%), nutmeg/mace (59.4%) and cloves (52.1%). In the category sauces, spice mixtures and seasonings, the Oriental seasoning ketjap manis (78.0%) is in the cupboard of many Dutch households. Above ketjap manis are only mayonnaise (88.0%) and ketchup (81.4%).
A pinch of salt and pepper Salt (58.9%) and pepper (57.9%) are the most commonly used dried herbs and are added to the meal by many Dutch people at least 4 times a week. In addition, paprika powder (44.6%), Italian/Provencal herbs (42.8%) and garlic powder (38.7%) are found to be the tastiest.
Fresh garlic
Fresh garlic (65.0%) is by far the most popular fresh seasoning, but this was not always the case. It was not until the arrival of the Dutch East Indies and the rising popularity of French, Spanish and Italian cuisines that we embraced garlic here. Curry powder is the tastiest dried seasoning found by more than a third (37.4%) of the Dutch and three quarters (74.8%) (usually) in the cupboard.
