Tuscany — Italy
Item #4166 - 40g
Item #4009 - Bulk (per gram)
More accurately called by its Italian name, fiore di finocchio (fennel flower), this is hand-harvested near the hill town of Monte San Savino, where several butchers make fennel pollen-scented pork roast called porchetta sold from trucks across Tuscany. It’s also good with salmon or pasta, and we add some to our favorite olive oil cake. (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)
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)
Athens — Greece
Item #4093 - 2.21oz
Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Hot and sweet peppers from the northern Greece are slowly dried over Birch fires, then stemmed and crushed by hand to produce this blend of smoky, not-too-hot chili flakes called Boukovo. Traditionally sprinkled over beans or feta, they’re also good with simply cooked vegetables and eggs. (VE, GF)
Athens — Greece
Item #4095 - 0.35oz
Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Bay leaves have been used in cooking since antiquity, and these grow on a small farm facing the Ionian Sea in an idyllic setting much like where the god Apollo fell in love with the nymph Daphne! Anything cooking in a big pot loves bay leaves, but they’re especially good with lentils, beans, tomato sauces, and soups. (VE, GF)
Athens — Greece
Item #4094 - 0.63oz
Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Hand-clipped with scissors from wild purple shrubs on the rocky coastline along the Ionian Sea, these whole flowers are carefully dried and full of flavor; use your fingers or a mortar and pestle to crush them. Floral, herbaceous, and mildly spicy, these pair well with lemon and olive oil, and used this way will transform the humble roasted potato. Or use them in a marinade for chicken, lamb, or pickled vegetables, or in an herbal tea for a calming, aromatic infusion. (VE, GF)
Pantelleria — Sicily
Item #4116 - 20g
Item #4007- 250g
The intense sun on the Italian island of Pantelleria produces intense flavors. After this oregano is dried, the farmers painstakingly separate the bracts, where the flavor compounds are concentrated, from the leaves and flowers. Add it to tomato sauces, natch, but also sprinkle this oregano over roasted vegetables and grilled meats. (VE, GF)
Gossen Island — Norway
Item #5405 - 16.17oz
On the island of Gossen in northwestern Norway, HAVSNØ is Norway's first commercial salt operation. Their Sea Salt Flakes are made from pure Norwegian salt water using 100% renewable energy and sustainable manufacturing processes. This delectable flake salt is best used for finishing dishes, and adds a delightfully crunchy texture to everything from pasta to cookies. (VE, GF)
Gossen Island — Norway
Item #5415 - 0.28oz
On the island of Gossen in northwestern Norway, HAVSNØ is Norway's first commercial salt operation. Their Sea Salt Flakes are made from pure Norwegian salt water using 100% renewable energy and sustainable manufacturing processes. This delectable flake salt is best used for finishing dishes, and adds a delightfully crunchy texture to everything from pasta to cookies. (VE, GF)
Gossen Island — Norway
Item #5425 - 24oz
On the island of Gossen, North Sea Salt Works is Norway’s first commercial salt operation. Their Kosher salt is made from pure Norwegian saltwater using 100% renewable energy and sustainable manufacturing processes. Perfect for cooking, baking, curing, canning and everything else that calls for Kosher salt. (VE, GF)
Philomath — Oregon
Item #3845 - 8oz squeeze bottle
Item #3840 - 22oz jar
A light amber honey harvested mid August from the drier side of the Coast Range. Queen Anne's lace, tansy ragwort and forest groundsel along with a wide diversity of wildflowers that continued to bloom in the high soil moisture conditions of 2022. This honey has a funky dried fruit flavor with minor citrus notes. (GF)
Philomath — Oregon
Item #3825 - 8oz squeeze bottle
Item #3820 - 22oz jar
A dark honey harvested late May from Tangent area where bright white fields of the oilseed crop blanket the area visible from I-5 and Highway 34 in the late spring. This monofloral meadowfoam has a rich root beer and vanilla/marshmallow flavor. (GF)
Philomath — Oregon
Item #3865 - 8oz squeeze bottle
Item #3860 - 22oz jar
A dark honey harvest late August from Smith and Kiger islands South of Corvallis. Bees foraged on an heirloom Gill Brothers squash variety, "Golden Delicious," being grown for the snack market. Strong flavored honey with candy corn and dried fruit flavors that finish with a tamarind tartness. (GF)
Philomath — Oregon
Item #3835 - 8oz squeeze bottle
Item #3830 - 22oz jar
A dark honey harvested mid August from a cluster of apiaries South and East of Corvallis that had access to both forage chicory fields and pumpkins grown for seed. Smooth berry jam flavor with a little of the classic zingy pumpkin finish. (GF)
Philomath — Oregon
Item #3855 - 8oz squeeze bottle
Item #3850 - 22oz jar
A dark amber honey harvested mid August from the Wren area. The Queen Anne's lace blooms after the main blackberry nectar flow and on rare years with high soil moisture the bees make this earthy coriander flavored honey. (GF)
Philomath — Oregon
Item #3815 - 8oz squeeze bottle
Item #3810 - 22oz jar
Item #3805 - 5lb handle
Item #3800 - 48 lb bucket
Oso’s lightest honey harvested in mid July from the banks of the Yaquina River from Elk City to the lower reaches of the Estuary. Three different species of non-native blackberry combine to make this crisp clean honey with the classic blackberry cinnamon spiciness. (GF)
Gason — Oregon
Item #5375 - Bulk (per lb)
Ayers Creek’s Gaston Mustard Seed is some of the best in the world. Peerless farm practices and traditional slow growing methods ensure a crop that is deeply flavorful. (VE, GF)