We throw them around the room or feel free to grab a bag a day: the herb or ginger nut. Nice to know: we have been eating them since 1880. It was Jan van Delft who invented the pepper nut as we know it at the time. They started to experiment since 1990, with the now well-established and beloved chocolate pepper nut as the first result. Nowadays we see special flavors appear on the shelves every year. With this year a very special copy.
This year Van Delft is celebrating their 140th anniversary, and of course they have come up with something special to make a party of this. The company has entered into a partnership with star chef Rik Jansma (Restaurant Basiliek) to make the most expensive biscuit from the smallest biscuit in the world. “We asked Rik to make a gingerbread nut, consisting of the most exclusive ingredients available in the world,” says Van Delft.
The ingredients list includes the dekopon mandarin from Japan, white truffle from Italy, saffron, gold leaf and bourbon vanilla from Madagascar. This makes the pepper nut equal to the price: exactly 10 euros. Per Unit, that is.
The exclusive pepper / spice nuts from Van Delft.
In addition to the anniversary pots, about ten other variants have been added this year, with which Van Delft is now tapping the 60. In addition, pure orange and coffee mix are the new flavors of 2020. How do they match those touch come? “We look at what hype is. In addition, we naturally just listen carefully to the consumer. They often make requests and if it is technically feasible for us, it can just happen that this gingerbread appears on the market. ” In any case, something for everyone; from prosecco to melon and from sour mat to pumpkin spice.
Savory is also possible
Smokey Goodness Jord Althuizen takes a completely different approach and comes up with his own, special version of this small biscuit: the bacon nut. Unlike what we are used to from a pepper nut, this one is savory, which is also a first. Althuizen: “Pepernoten are actually always sweet, while I really like the combination of salt and sweet. With the idea of developing a kind of Sinterklaas snack for adults, we tended to be a bit more savory. ”
The savory note of Smokey Goodness.
For this, they have devised their own recipe, which consists of one half of a mix between a spice and pepper nut, and the other half supplemented with a winter barbecue rub. “This rub is full of all kinds of winter flavors such as star anise, allspice and cinnamon. In terms of flavors, very nice to bring together. ” They top this off with bacon crumble, also known as Smokey Goodness table salt according to Althuizen, because they like to sprinkle this internally over everything.
For some, pimping the gingerbread nut is church swearing and we just have to stick with the original. Althuizen thinks differently about this: “Change of food makes food, so I say let’s go. A fresh breeze, in my case with the smell of freshly baked bacon, can’t hurt. ” Fortunately, with today’s offer, everyone can find something to his or her liking.