Amrikan Collection
Collection of single origin spices curated by cookbook author Khushbu Shah
- Regular price
- $56.99
- Regular price
- $59.94
- Sale price
- $56.99
- Unit price
- per
- Availability
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$59.94 - Sale price
- $56.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
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While it's true that Indian food tends to utilize a number of spices, there are a handful that are the essentials for making both sweet and savory dishes. Armed with the six spices in this collection, you can cover lots of Indian culinary ground, whether on their own, or combined to make spice blends.
Photo credit for author photo: Alex Lau
The 6-spice collection includes: :
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Our Kashmiri Chili Powder is an heirloom variety grown in Kashmir. The chilis are prized for their flavor and vibrant red color, which imparts a beautiful hue to rubs and stews. The rich color and bright, sweet flavor make this chili powder a perfect everyday alternative to cayenne or hot paprika. Ours is hotter than others you may have tried!![]()
Origin:Pampore, Kashmir
Size: 2.0 oz![]()
Heat index: Hot![]()
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Ingredients:Kashmiri chili powder (Capsicum annuum v. Kashmiri)
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- Use in a rub for grilled lamb or other meat kebabs
- Add to soups and stews for medium heat and rich color
- Use anywhere you'd use cayenne pepper, chili powder or hot paprika
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Refreshingly bright, sweet-tart zest with a tropical edge.![]()
Origin:Devgad, India
Size: 2.0 oz
Ingredients:Alphonso mango, unripe (Mangifera indica v. Alphonso), salt (<0.1%)
- Rub chicken, shrimp and veggies to add a tart brightness
- Sprinkle into smoothies, pastries with fruit and desserts
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Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat changes the chemical composition, bringing out its beloved savory, tart and eggy aroma and flavor.![]()
Origin:Uttar Pradesh, India
Size: 2.5 oz
Ingredients:Kiln-fired salt
- Use to make a vegan tofu scramble
- Add to beans, stews and chilies
- Use in place of salt in noodle, rice and lentil dishes
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Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.![]()
Origin:Badakhshan, Afghanistan
Size: 1.5 oz
Ingredients:Whole wild cumin (Bunium persicum)
- Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
- Grind seeds and mix with other spices like coriander and black pepper for a savory protein rub
- Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads
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Our Cloud Forest Cardamom is sweet and tart, reminiscent of summer fruits, fresh herbs and cut grass. It comes straight from a single-estate regenerative farm in the high-altitude cloud forests of Guatemala. The fruit turns yellow as it ripens on the vine and has a softer and sweeter flavor that makes it a perfect upgrade to standard green cardamom.![]()
Origin:Alta Verapaz, Guatemala
Size: 1.9 oz
Ingredients:Ground cardamom pods (Elettaria cardamomum)
- Cook down with fruit juice for a savory/sweet sauce or jam
- Add to your meat or veggie rub, especially for chicken or lamb
- Use in cakes, muffins, pastries and other desserts
- Sprinkle over oatmeal or into smoothies
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Our uncommonly delicate Herati Saffron threads have a beautiful delicate floral flavor, golden color and warm, honeyed fragrance reminiscent of dried roses and fresh hay. The threads are pulled carefully from the flower, leaving a characteristic flame-colored tail. Saffron is a key element in sweet and savory cuisines from the Mediterranean to South Asia.![]()
Origin:Herat, Afghanistan
Size: 0.5 g
Ingredients:Whole saffron threads (Crocus sativa)
- Steep a few threads in warm water when making crunchy baked rice
- Add a pinch of threads when making paella
- Fold into buttery bread, cake or cookie doughs
- Steep in cream for a rich pasta sauce
SOURCING
ABOUT KHUSHBU SHAH
Khushbu Shah is a food writer and journalist who resides in Los Angeles, California. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country’s best new chefs. She is the youngest person and the first person of color to ever hold that title.
You can also find her work in The New York Times, The Washington Post, GQ, Eater, and more. Additionally, her writing has been featured in the Best American Food Writing anthologies, and she has made appearances on television shows like "Ugly Delicious."
Khushbu grew up in Michigan, where her immigrant parents raised her with a deep appreciation for spices and good fruit. Amrikan is her debut cookbook.
More at @khushandoj
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