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.

Speculaaskruiden (spice mix) ↗

Cinnamon, clove, nutmeg, ginger, cardamom — the soul of Dutch winter baking.

Dark, tart-sweet Limburg syrup for bread, sauces, and glazes.

Nutty, crystalline farmhouse Gouda — the everyday Dutch cheese.

Alkalized cocoa, invented by Van Houten — deep and mellow.

For roggebrood and Frisian kruidkoek — dense, malty, slow.

Coarse sugar nibs for suikerbrood and Belgian-style bakes.

Sweet Indonesian soy — the backbone of the Indo-Dutch kitchen.

Fresh-chile paste for nasi, bami, and the rijsttafel.

For saté and patatje oorlog — roasted peanut, ketjap, chile.

Fermented shrimp paste — the deep note under Indo sambals.

For jenever-scented braises and game — Holland in a berry.

Coarse Groningen-style mustard for soup and bitterballen.

The lacy shell of nutmeg — the classic Dutch meatball spice.

Crisp shallots and prawn crackers to finish an Indo plate.

For pudding, hangop, and the wobble of a proper vla.

For banketstaaf, gevulde koeken, and speculaas.

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