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Figure 3.2 Market shares of herbs <strong>and</strong> spices in The Netherl<strong>and</strong>s, 1998<br />
ECU million (in per cent of total market)<br />
Source: Van Sillevoldt, 1999<br />
New spices such as fennel <strong>and</strong> cori<strong>and</strong>er are used in stir-fry meals <strong>and</strong> in salads. Single<br />
spices <strong>and</strong> herbs form the largest segment of the market <strong>and</strong> this has been fairly static for<br />
the past few years. Since 1997 sales of pepper have not grown <strong>and</strong> the share of all other<br />
spices is expected to decline, with the exception of hot spices such as chilies <strong>and</strong> curry<br />
spices. The ready-to-use spice segment has grown fast <strong>and</strong> is expected to grow further both<br />
because of the convenience of pre-mixed spices <strong>and</strong> the availability of more varieties of<br />
spice mixes in The Netherl<strong>and</strong>s.<br />
Ethnic food has become popular among a large group of consumers which has led to more<br />
dem<strong>and</strong> for the required spices. Next to the authentic mixtures e.g. Chinese five spice mix<br />
<strong>and</strong> pimento, new mixes which are made in The Netherl<strong>and</strong>s, have been introduced.<br />
The fresh <strong>and</strong> frozen herbs market will grow further. Fresh herbs are available to<br />
consumers throughout the year <strong>and</strong> are now often recommended in recipes.<br />
The wet spice sector developed initially with the introduction of the popular Italian “pesto”<br />
but growth has been sustained with the introduction of spice blends in oils such as<br />
sunflower or sesame. The “freshly minced” range of herbs <strong>and</strong> spices also includes basil,<br />
cori<strong>and</strong>er, or Provençale <strong>and</strong> other mixes. Because these are easier to use, have a fresh<br />
taste <strong>and</strong> can be stored for longer then fresh herbs, this segment is expected to grow<br />
rapidly, since the introduction of these products to the Dutch market in 1998.<br />
The main single spices <strong>and</strong> herbs, regarded by the Dutch housewife as basic requirements<br />
for her kitchen, are pepper, paprika, parsley, marjoram, oregano, bay leaves, caraway,<br />
nutmeg, cinnamon, rosemary, basil <strong>and</strong> curry mixes. Other spices <strong>and</strong> special recipe mixes<br />
are viewed more as special <strong>and</strong>/or impulse purchases. In table 3.2 the top-selling varieties<br />
of dried spices <strong>and</strong> herbs are shown.<br />
18<br />
Single spices<br />
<strong>and</strong> herbs<br />
24 (50%)<br />
Wet spices<br />
1 (3%)<br />
Fresh <strong>and</strong> frozen<br />
spices <strong>and</strong> herbs<br />
5 (10%)<br />
48<br />
Ready-to-use<br />
mixtures<br />
18 (37%)
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