When temperatures drop, Mzansi kitchens naturally shift towards slow-cooked stews, hearty soups and comforting family meals. But winter cooking isn’t only about what is bubbling away in a pot. The ingredients that bring those dishes to life often come from a far smaller place – the humble spice rack.
From earthy turmeric and warming ginger to fragrant cinnamon and the unmistakable bite of black pepper, spices have the remarkable ability to transform everyday ingredients into meals packed with flavour and character.
They also allow home cooks to experiment with familiar recipes, adding depth without adding complexity.
This winter, Hinds Spices is encouraging South Africans to embrace five versatile pantry heroes – ginger, cinnamon, turmeric, cayenne pepper and black pepper – to create bigger, bolder flavours across everything from curries and soups to baked treats and family favourites.
Among the recipes showcasing just how versatile these spices can be is a fresh take on the classic potato salad by celebrity chef Zanele van Zyl. While potato salad is often associated with summer braais, this version is equally at home on a winter table, pairing beautifully with slow-roasted meats, potjies, grilled chicken or hearty casseroles.
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The recipe relies on the bold seasoning of Hinds Spices Pure Black Pepper to elevate creamy potatoes, sweet peppadews and tangy mustard dressing into a side dish that delivers comfort with every bite.
Chef Zanele’s potato and peppadew salad
Serves: 6 to 8
Difficulty: Beginner
Ingredients
For the salad
- 300g baby potatoes, cooked and halved
- Salt
- Hinds Spices Pure Black Pepper
- 1 cup chopped peppadews
- ½ cup finely chopped cooked bacon (optional)
- Handful fresh chives, finely chopped
For the dressing
- ½ cup mayonnaise
- Hinds Spices Garlic & Onion Mayo Sprinkles or Herb & Spice Mayo Sprinkles
- ¼ cup honey
- ½ cup apple cider vinegar
- 1 tablespoon English mustard
- 1 tablespoon wholegrain mustard
- Extra chopped chives
Method
- Place the cooked baby potatoes into a large mixing bowl and season generously with salt and Hinds Spices Pure Black Pepper.
- Add the chopped peppadews and cooked bacon, if using, then gently toss to combine without breaking the potatoes.
- In a separate bowl, whisk together the mayonnaise, honey, apple cider vinegar, English mustard and wholegrain mustard. Season with the Hinds Mayo Sprinkles of your choice.
- Pour the dressing over the potatoes and gently fold through until evenly coated.
- Finish with a generous sprinkle of freshly chopped chives before serving.
Why black pepper deserves a place on every winter table
While often treated as a finishing seasoning, black pepper is one of winter’s hardest-working spices. Its bold, warming flavour enhances everything from soups and roasts to vegetables and creamy salads like this one.
According to functional medicine and nutrition expert Dr Hester Visagie, black pepper may also enhance the effectiveness of spices such as turmeric and ginger while supporting the absorption of certain nutrients. As with any dietary advice, she recommends listening to your body and consulting a healthcare professional where appropriate.
Whether you’re preparing a slow-cooked Sunday lunch, a comforting midweek supper or simply looking for a side dish that brings colour and flavour to the table, this potato and peppadew salad proves that sometimes the simplest recipes become memorable with the right blend of spices.
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