Burlap & Barrel Spices
Free shipping on orders $50+
Description
Our favorite single-origin spices from our friends at Burlap & Barrel.
We love the idea of doing trade in countries where there aren’t a lot of opportunities and Burlap & Barrel are doing just that. We hope you are as excited about these spices as we are. A visit to the Burlap & Barrel website will reveal many other treasures worth your consideration.
NEW! Tutto Porchetta
A collaboration between Burlap & Barrel and The Fatted Calf brings us this spice blend of fennel, garlic, herbs, and more, based on the flavors in Italian classic porchetta.
From Burlap & Barrel: "Traditionally used as a dry rub for pork, this savory, herbaceous butcher's blend is delectable on chicken, quail, lamb, turkey and duck, or mixed with ground meat for homemade sausage. Use it on roasted vegetables, mushrooms or beans. Stir into soups or sauces, sprinkle over goat cheese or mix with olive oil and lemon for a dressing, marinade or dip."
Ingredients: Lucknow fennel, black pepper, rosemary, oregano buds, garlic, coriander, allspice, red jalapeño chili
2 ounces
Wild Mountain Cumin
One quick taste of this unique cumin and you’ll see why we are obsessed. We don’t want to oversell it, but this varietal (Bunium persicum) is really different from common cumin (Cuminum cyminum).
You probably have favorite ways to incorporate cumin into your cooking, but if you need some inspiration: add it to chili, sprinkle it over hummus, or use it in Spanish-inspired and Moroccan-inspired dishes.
1.6 ounces
Product of Afghanistan
Smoked Pimentón Paprika
Smoky, rich paprika from Spain for paellas, stews, and even hummus. This smoked paprika is sourced from a single family fabrica in Extremadura, a hot, dry region of western Spain famous for pimenton de la vera, which has a Designation of Protected Origin status from the European Union.
1.8 ounces
Product of Spain.
Black Urfa Chile
This became a staff favorite at Rancho Gordo when we started sprinkling it on our Crimson Popping Corn. It's slightly spicy with tart, raisiny notes, and has been described as similar to Aleppo pepper. One staff member exclaimed, "This tastes like tamarind!" All we know is all of a sudden, we can't live without it.
From Burlap & Barrel: "It's delicious on kebabs and other grilled meats and veggies, cooked into stews and chilis, in salad dressings, sprinkled on fluffy scrambled eggs, and even mixed into brownies and other chocolate desserts for a little extra depth and a hint of heat."
1.8 ounces
Product of Turkey
New Harvest Turmeric
Organically grown in India, this new-crop turmeric is rich and vibrant. We recommend pairing it with garbanzos in a stew or curry.
From Burlap & Barrel: "It has a sweet, floral flavor without the metallic bitterness found in lower quality turmeric, and is perfect for both sweet and savory applications, in curries and other dishes as well as in turmeric teas and lattes."
1.9 ounces
Product of India
Cinnamon Verum
100% True Cinnamon Bark (Cinnamomum verum), available in ground form.
From Burlap & Barrel: "It's perfect for savory dishes like tomato sauces, stews, chili and barbecue rubs, as well as for baked goods and breakfasts like oatmeal or pancakes."
1.8 ounces
Product of Tanzania
Cured Sumac
Wild sumac from Gaziantep, Turkey, packed in salt. A classic Middle Eastern finishing spice.
From Burlap & Barrel: "It has a bright, sour, salty and slightly fermented flavor, and is one of our most popular spices among professional chefs and home cooks alike."
2.3 ounces
Product of Turkey
Herbes de Provence
Versatile and iconic blend of classic French herbs, grown and blended in Provence by a cooperative of farmers.
From Burlap & Barrel: "Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics."
0.8 ounces
Product of France
Limited Availability.
Not available for shipping to Canada.
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Shipping Details
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For orders less than $50:
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
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The Rancho Gordo Story
You Can Blame it All on the Dutch
I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.
My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country.
All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.
You can read more about the Rancho Gordo story here.