During the colder months we often long for warm, nutritious meals that offer comfort and energy to the whole family, but traditional mashes can sometimes taste heavy or monotonous. Finding the right balance between a nutritious meal and a refined flavour profile without excessive use of salt is a daily challenge for the conscious kitchen. Jacob Hooy Hutspot Seasoning ground offers responsible and tasty support to transform your classic hutspot into an aromatic treat. This carefully composed herb blend brings vitality and warmth to your daily routine, supported by the centuries-old herbal knowledge of Jacob Hooy.

Key benefits

• Rich and complex aroma: A unique combination of 19 different herbs and spices, including thyme, bay leaf, turmeric and ginger, for a deep flavour dimension.
• Less salt needed: Due to the powerful, natural herb blend you can easily limit the use of added table salt in your meals.
• Ground for optimal convenience: The fine grind ensures an even distribution through the mash, so that every bite is perfectly seasoned.
• Suitable for the whole family: A warm, accessible flavour that fits perfectly within the active lifestyle of young and old.

How it works

The ground hutspot seasoning from Jacob Hooy combines traditional warming spices such as ginger, clove and allspice with refined herbs such as dill tops and parsley. Turmeric not only provides a subtle flavour, but also ensures an attractive, warm colour. These ingredients work synergistically to accentuate the natural sweetness of carrots and onions, which contributes to a balanced and tasty meal experience.

Composition

Ingredients

Thyme, allspice, caraway seed, bay leaf, fennel seed, dill tops, parsley leaf, turmeric, coriander seed, black pepper, cayenne pepper, fenugreek, cumin, clove, ginger, MUSTARD flour, dill seed, rosemary, galangal root.

Usage & Dosage

Recipe for 4 people: peel 1.5 kilos of potatoes and cut them into quarters. Clean 500 grams of winter carrots and cut them lengthwise into thin strips. Put the potatoes and carrots in a pan of water and add some bouillon powder, bring to the boil and let them cook with a lid on the pan for 20 minutes. Meanwhile, peel the onions, chop them coarsely and add them to the carrots and potatoes in the pan. Turn up the heat source until everything is boiling well again and let the hutspot continue to cook until the potatoes are done. Check if the potatoes are done when the timer goes off. Drain the excess cooking liquid and save a little if no milk is to be used later. Note: let the hutspot drain well otherwise it will become soup instead of mash. Place the pan on a low heat source. First stir 1 or 2 tablespoons of butter or margarine through the hutspot and then (if necessary) stir in some milk or cooking liquid until the mash is nice and creamy. Heat the hutspot through well and season it with the hutspot seasoning, pepper and salt.

Safety & Disclaimer

Store in a dry, cool and dark place. Contains mustard (allergen).