Burlap & Barrel
Urfa — Turkey
Item #4051- 1.8oz
Item #4048 - 1lb
The same chiles used for Aleppo pepper are cured in the sun, where they slowly turn black and take on dank, raisiny flavors. Ground to coarse flakes with a little salt and oil, the chiles add subtle heat and depth to anything that needs a little heat. (VE, GF)
Gaziantep — Turkey
Item #4063- 2.1oz
Item #4023 - 1lb
Foragers in Turkey harvest this wild sumac, but instead of drying the berries they’re chopped and packed in salt to ferment. It’s lemony flavor is an essential part of of the herb blend called za’atar, but it adds a tart brightness to eggs, salads, and dips like hummus. (VE, GF)
Kahramanmaras — Turkey
Item #4025 - 1.8oz
Item #4014 - 1lb
Silk chili is made from marash pepper, the same chile used for Aleppo pepper, in Kahramanmaras, Turkey, and named to acknowledge the traditional use of silk ropes to coarsely grind the chiles. Roasted with sunflower oil and salt, the chili adds a subtle, not-too-spicy note to any food in need of a little heat. (VE, GF)
Extremadura — Spain
Item #4031- 1.8oz
Item #4023 - 1lb
Sweet peppers from a single family farm in the hot, dry Extremadura region are slowly dried over oak coals to give this pimentón a rich, smoky flavor. Use it to add flavor to classic Spanish dishes like samfaina or the simple stews called cocidas. It also adds a smoky, bacon-like flavor to eggs, beans, and vegetables. (VE, GF)
Tanga — Tanzania
Item #4060 - 2oz
This spicy ground ginger is named for the coastal region of Tanzania named for the Swahili word for ginger, tangawizi. It’s grown by a farmers cooperative who harvest by hand and dry the ginger in sun before grinding. (VE, GF)
Badakhshan — Afghanistan
Item #4026 - 1.6oz
Item #4015 - 1lb
This wild cumin, Bunium persicum, is harvested by foragers in the Hindu Kush mountains of Afghanistan and, while it’s in the same plant family as common cumin, it’s a different species. The small seeds taste like they’ve been roasted, and they add a bright umami flavor to any dish. Burlap & Barrel is the only importer of these special seeds, usually used only by locals. (VE, GF)
Alta Verapaz — Guatemala
Item #4061 - 1.7oz
Item #4021 - 1lb
Grown on a family farm in Guatemala, Persian limes are sun-dried and ground to make this deliciously acidic spice. The New York Times described Burlap & Barrel black lime as ‘sour upon sour, a quick barb of citrus, and then the musk of fermentation.” Use black lime anywhere you might add lime or lemon juice for that bright acid note; it’s also great with cocktails like margaritas or sours. (VE, GF)