Burlap and Barrel Spices

Burlap & Barrel spices are single origin spices sourced directly from small farms around the world for professional chefs and home cooks. The spices are harvested by hand, dried naturally, grown organically whenever possible, and transported directly to preserve freshness.

Herati Saffron: Saffron is a key element in cuisines from the Mediterranean to South Asia and is used in both sweet and savory preparations. It adds a distinctive floral flavor and golden color to fragrant rice dishes like paella, risotto and biryani, to frozen desserts like ice cream and kulfi, and to traditional teas. It is often paired with cardamom, pistachio and rosewater.

Pani Maris Cinnamon Sticks: Pani Miris Cinnamon quills come from the Dissanayake family farm in the hills of Pasyala, Sri Lanka. The cinnamon bark is harvested sustainably and peeled from select tree branches before being hand-rolled into pristine quills. These aren't like ordinary cinnamon sticks, where you use a whole one and toss it out. The quills are meant to be peeled or gently broken apart, so one quill goes a long way!

Silk Chili: These summery and spicy Silk Chili Flakes come from Kahramanmaras, Turkey. Also known as marash pepper, the Silk Chili is botanically identical to the Aleppo pepper, which has been cultivated in Syria for centuries. 

Smoked Pimentón Paprika: Sweet, red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.

Stone Nutmeg: Stone nutmeg is hand-picked at peak ripeness from a single orchard in Zanzibar. Nutmeg is the inner pit of a yellow stone fruit that splits open when the valuable pit is ripe. This nutmeg comes whole and can be grated or ground into pasta sauce, cream sauces and desserts.