De voorraadkast
The Dutch Pantry
Stock these and half the archive is within reach — from speculaas spice to the ketjap and sambal of the Indo kitchen.
Almond extract ↗
Use the small amount specified in the recipe.
Capers ↗
Drain before adding to the finished dish.
Cayenne pepper ↗
A little heat for sauces and seasoning.
Rolled oats ↗
Choose the oat style specified in the recipe.
Saffron threads ↗
Steep gently to release colour and aroma.
Muisjes ↗
Sugared aniseed sprinkles for beschuit.
Dutch rusks ↗
Round crisp rusks for breakfast and celebrations.
Coconut milk ↗
Check that the tin is unsweetened, as specified in the recipe.
Green split peas ↗
Dried split peas for a thick pot of snert.
Pearl barley ↗
Pearled grains for porridge and fruit brij.
Ground almonds ↗
Ground almonds for pastry fillings and cakes.
Dried yeast ↗
Match instant or active dry yeast to the recipe instructions.
Breadcrumbs ↗
Choose the fine or panko crumb specified in the recipe.
Ground nutmeg ↗
A small pinch brings warmth to mash, meatballs and custards.
Cinnamon ↗
Choose ground cinnamon or whole sticks as specified.
Cloves ↗
Whole or ground: match the form called for in the recipe.
Vanilla ↗
Choose extract or a vanilla bean to match the recipe.
Cornflour / cornstarch ↗
The fine starch used to thicken custards and sauces.
Pudding rice ↗
Short-grain rice for creamy rijstebrij.
Semolina ↗
Fine semolina for milk puddings.
Raisins ↗
Dried fruit for buns, cakes and porridge.
Cumin ↗
Choose whole seeds or ground cumin to match the recipe.
Turmeric ↗
Ground turmeric for golden broth and spice pastes.
Tamarind paste ↗
Check the concentration before adding to a sauce.
Peanut butter ↗
Choose an unsweetened version when the recipe calls for it.
Desiccated coconut ↗
Unsweetened shredded coconut for toasting and baking.
Bay leaves ↗
Dried bay for slow braises and stocks.
Speculaaskruiden (spice mix) ↗
Cinnamon, clove, nutmeg, ginger, cardamom — the soul of Dutch winter baking.
Appelstroop (apple-pear syrup) ↗
Dark, tart-sweet Limburg syrup for bread, sauces, and glazes.
Aged Gouda ↗
Choose the age specified in the recipe; older cheese melts differently.
Dutch-process cocoa ↗
Alkalized cocoa, invented by Van Houten — deep and mellow.
Dark rye flour ↗
For roggebrood and Frisian kruidkoek — dense, malty, slow.
Pearl sugar (parelsuiker) ↗
Coarse sugar nibs for suikerbrood and Belgian-style bakes.
Ketjap manis ↗
Sweet Indonesian soy — the backbone of the Indo-Dutch kitchen.
Sambal oelek ↗
Fresh-chile paste for nasi, bami, and the rijsttafel.
Peanut sauce base ↗
For saté and patatje oorlog — roasted peanut, ketjap, chile.
Trassi / shrimp paste ↗
Fermented shrimp paste — the deep note under Indo sambals.
Juniper berries ↗
Whole berries for aromatic braises and game.
Dutch mustard ↗
Coarse Groningen-style mustard for soup and bitterballen.
Mace (foelie) ↗
The lacy shell of nutmeg — the classic Dutch meatball spice.
Fried onions & kroepoek ↗
Crisp shallots and prawn crackers to finish an Indo plate.
Gelatine ↗
Match the sheet or powder form and strength specified in the recipe.
Almond paste (amandelspijs) ↗
For banketstaaf, gevulde koeken, and speculaas.
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