Makenna says, "This collection is a bit of a wild card selection of the best of what I think Burlap & Barrel has to offer, and will offer the biggest impact on your cooking endeavors.
When using these beautiful spices don't think too hard. Start by smelling and tasting them, and then start to use them in your daily cooking with or without a recipe! If you're new to single origin spices, make sure to play and not get to hung up on the 'right way' to use them. Add one or two to a fried egg in the morning, sprinkle a little of this or that into your salad dressings, replace extract for vanilla powder in your whipped cream, add tomato powder to anything that is already tomatoe-y.
There's nothing particularly 'French' about this collection, but each of these spices is useful in French and other cuisines. Each of these was either used in my cookbook directly during testing or is a favorite of our RecipeKick Adventures guests at La Peetch and around the world.
In 2020, we started stocking only single origin spices at our schools; at our restaurant Detour in Grasse, France; and at La Peetch itself. And the difference it makes in our teaching style and the output of the final dishes truly is remarkable."
6-Spice Set:
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Sweet, classic vanilla flavor, with a beautiful date-tannin aroma.![]()
Origin:Kagera, Tanzania
Size: 0.9 ozVanilla planifolia, ground
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- Substitute for vanilla extract 1:1 in baking, or use half for savory applications
- Use in baking or ice creams for beautiful flavor and black flecks
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Our Purple Stripe Garlic powder adds depth and complexity to everything it touches. The powder can be used in place of fresh garlic, or as an upgrade to standard garlic powder. Add it to tomato sauces, stews, salad dressings or simply sprinkle it onto stir-fries or pizza.![]()
Origin:Cao Bằng, Vietnam
Size: 3.0 ozGarlic, ground (Allium sativum)
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- Add to onion, carrots and celery as a flavor base for sauces, stews, braises or beans
- Toss into meat and veggie rubs, stir fries and salad dressings
- Sprinkle over reheated pizza
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Our Black Urfa Chili comes from Urfa, Turkey, where it has been grown and cured for centuries. It has a rich, malty flavor with a lingering burn. The chilis ripen to a bright red color, then are laid out under sheets in the hot summer sun. This technique cures the pepper in its own juices and gives it a deep umami flavor and beautiful dark color.![]()
Origin:Urfa, Turkey
Size: 1.8 oz![]()
Heat index: Mild![]()
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Urfa Chili (Capsicum annuum), sunflower seed oil, salt (salt content is 1% by weight, or about 0.5 grams per jar)
- Sprinkle over roasted vegetables, eggs, or cooked proteins
- Stir into brownie batter or chocolate cookie dough
- Mix into hummus or other creamy dips
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Our Cobanero Chili Flakes are a rare Maya variety of chili pepper with a fierce, bright, slightly smoky heat and a lush, fruity, peachy aroma. The chilis are grown in the mountains around the city of Cobán, Guatemala. They're spicier than serrano peppers and in the same range as cayenne. Perfect for anyone who appreciates true chili flavor!![]()
Origin:Cobán, Guatemala
Size: 1.5 oz![]()
Heat index: Hot![]()
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Cobanero chili pepper (Capsicum annuum)
- Add to your pot of beans, roasts or braises
- Add to your marinades or sauces for an extra kick
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Our spectacular Cured Sumac is an easy swap for lemon juice in any recipe, or use it to add character and brightness to salads, fish, meat or dips. It has a bright, sour, salty and slightly fermented flavor.![]()
Origin:Gaziantep, Turkey
Size: 2.3 ozSumac berries (Rhus coriaria), salt (salt content is 1% by weight, or about 0.5 grams per jar)
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- Swap it for lemon juice in any recipe
- Use it to add character and brightness to salads, fish, meat or dips.
- Sprinkle it over hummus, salad, roasted veggies, meat or scrambled eggs.
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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 ozWhole 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
The 12-spice set includes everything in the 6-pack, plus:
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Our rich, sweet Smoked Pimentón Paprika comes from a protected region in Western Spain, where sweet red peppers have been grown and smoked for centuries. Fresh peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color.![]()
Origin:Extremadura, Spain
Size: 1.8 oz![]()
Heat index: No heat![]()
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Pimentón de la vera DOP (Capsicum annuum)
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- Sprinkle over popcorn for a savory, smoky bite
- Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
- Add to your favorite classic Spanish paella recipe
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Our exceptionally sweet, floral New Harvest Turmeric is grown organically on a farm in southern India by Dr. Salunkhe, an expert farmer specializing in sustainable agricultural techniques. Its high curcumin content (4%) makes it ideal for both culinary and nutritional uses, and it's perfect for both sweet and savory applications, in curries and other dishes, as well as in turmeric teas and lattes.![]()
Origin:Satara, India
Size: 1.9 ozGround turmeric (Curcuma longa)
- Blend into a chicken or vegetable soup
- Mix into sweet or savory doughs for a vibrant color and earthy flavor
- Sprinkle into rice dishes
- Use as a marinade for fish, tofu or other light proteins
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Our Flowering Hyssop Thyme has a beautiful floral, herbaceous flavor and aroma. It has an ancient history of culinary and medicinal usage in Turkey, where it is the primary ingredient in za'atar. Use it in place of regular thyme with roasted chicken, grilled vegetables and tomato sauces.![]()
Origin:Hatay, Turkey
Size: 0.8 ozHyssop thyme (Thymus capitatus)
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- Add to stocks, soups, stews - especially your tomato sauces
- Toss with vegetables, olive oil, salt, pepper and chili flakes before cooking
- Infuse into your butter and use it to baste your meats or veggies
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Our ground Laurel Bay Leaf is a pure expression of the savory, herbal flavor of the bay leaf. Sourced from the rocky Mediterranean coastline of Turkey, then dried and ground into a powder, it's a versatile alternative to whole bay leaves. Use 1/8 tsp. in place of a whole bay leaf, and there's no need to remove anything from the pot — the powder is edible when ground.![]()
Origin:Denizli, Turkey
Size: 1.5 ozLaurel bay leaves, ground (Laurus nobilis)
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- Scoop 1/4-1/2 teaspoon into your chili, soup or stew early in the recipe
- Add depth with a sprinkling in your pickling jar
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Black Lime is a versatile ingredient with a famously savory and tart flavor. Ours comes from a family farm in Guatemala. The limes are sun-dried, then ground into an easy-to-use powder. A versatile ingredient common in Persian cooking, they have a savory, tart flavor that's great on roasted meat or vegetables, in stews and anywhere you'd use lime juice.![]()
Origin:Alta Verapaz, Guatemala
Size: 2.8 ozSun-dried Persian lime (Citrus latifolia), ground
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- Sprinkle into rice, soups, fish and kebabs
- Toss with vegetables prior to roasting
- Use as garnish for cocktails, especially sours and margaritas
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Our Sun-Dried Tomato Powder adds a bump of rich, umami flavor to any dish. Sauté the powder with aromatics like onions or garlic, use as a garnish on roasted vegetables or add to rubs for grilled meats.![]()
Origin:Aegean Region, Turkey
Size: 2.5 ozSun-dried tomato, ground (Lycopersicon esculentum Mill.)
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- Coat veggies in olive oil and toss, add to meat rubs and stews
- Sauté with onions, garlic or mirepoix (cut onions, celery and carrots)
- Sprinkle over sliced tomatoes (trust us), focaccias and pizzas
SOURCING
Makenna Held bought La Pitchoune, Julia Child’s summer home in Provence sight-unseen in 2016, when she came across a listing for it in The New York Times. Today, she operates the home as the Courageous Cooking School. She was the host of La Pitchoune: Cooking in France on the Magnolia Network, a seven-part show that featured Makenna and her fellow teachers as they welcomed guests to La Peetch for a week-long cooking class. A graduate of Smith College, she and Julia share an alma mater, and Makenna has appeared in Vogue, Eater, Condé Nast Traveler, Boston Magazine, among other media outlets.
Find out more about Makenna Held's work
Travel Adventures: http://adventures.recipekick.tv
Restaurant, Detour: www.detourresto.com
Cooking School, La Peetch: www.lapeetch.com
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