Kitchen Spices & More

The Satiated Blonde
11 minutes ago
4 min read

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up close look at burlap and barrel spices

Get a quick video recap here, but I hope you read the entire post.

Let's get into it. I use spices like my dad, VERY liberally, lol. However, after using spices for a decade after we got married and then trying these ones, I learned to keep my spices fresh and how much the sourcing matters! What I love about Burlap & Barrel is that they aren't the typical ones I find at the grocery store-- although I have recently found them at a store near me (which was so fun)! Their spices are so fragrant and unique and I buy often since they really transition through what's available based on the season. Here's a list of what I got in a restock:

Royal Cinnamon - I got a large one, this is more traditional tasting cinnamon to me (vs. their cinnamon verum) but so good compared to the average cinnamon I've tried! And, it's perfect for my sourdough cinnamon rolls!
Chai - I went through a (very long) period of chai drinking, before (and coinciding) with my homemade coffee endeavors. Their chai is such a great mix. I've used it for cooking but need to try it as more of a traditional tea. It has warming spices in it like: cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, orange peel.
Desert Hibiscus - I like how fresh this is and the color is amazing. My husband loves agua de Jamaica. I plan to steep some of this in hot water and then add some honey and lime once cooled and serve over ice. It's also fun to use as decoration on top of foods since it's such a pretty pink color.
Cacio e pepe - My husband actually had this dish in Eataly, but want to make it at home. I think this would make a great popcorn topper and quick seasoning when we make it at home.
Mole Rub - When I saw this was a collab with Rick Bayless, I didn't hesitate to put it in my cart! We love his restaurants in Chicago: Frontera and Topolabampo (we went to the latter, Michelin starred restaurant for my hubby's birthday one year!). We love using this to our homemade sauces and as a marinade on delicious meats!
Cinnamon Quills - Our eggnong and mulling spice game is upgraded with these true cinnamon sticks from Sri Lanka.
Diavolo - Did I hear you say Napolitano pizza?! This is the one I always get. Love topping our homemade pizzas (post coming soon) with this and their oregano. It's also great to spice up homemade (or store-bought) tomato sauce. Here's what's in the mix: Garlic powder, silk chili, Cobanero chili, black lime, oregano buds, sun-dried tomato powder, black Urfa chili, laurel bay leaf.
Robusta black peppercorns - we like these and the Zanzibar for homemade barbecue brisket seasoning. (post coming soon)
Fermented white peppercorns - To be honest, when I smell them, it smells like a farm, but I love the flavor on my food and this is in our daily grinder, most of the time.
East Carolina Barbecue Sauce - The Burlap & Barrel collabs are always so good! We had to get this and try it since the ingredients were so straightforward. I've used it in a mix with olive oil for salad dressing but think it is ideal for pulled pork.
Cayenne - this is one of our staple spices and probably the one we got through the most. This is a newish addition to their lineup so I was so happy when we finished what we were using and could try this one. I hope they always have it in stock, but I try and have a backup stored in the pantry at all times, just in case!
Hatch green chili - My hubby has a soft spot for the hatch chili's in particular so we had to try it! We plan to put it in soups and stews.
Provencal basil - This is another newer, traditional spice in the line up that's a staple in our kitchen. There's nothing quite like fresh basil, but to have something that tastes so fresh year round is awesome. Plus, basil plants are not the easiest for me to take care of.
Antolian sage - If we're talking surprise ingredients, this is the one my hubby adds the most...and not just for Thanksgiving, either. Eggs, steak, you name it! Outside of salt and pepper, this (somehow) the spice we go through second fastest.
Tyko negi scallions - Air dried from New York, these go so well in any dish, like soup but also added to a salad (the dressing rehydrates them some, too, which is fun!). They've really come in handy when the scallions I had went bad.
Sprinkles - these were in collaboration with Molly Yeh and can I just say, I cannot believe I got sprinkles. I am not a sprinkle girl, but I jut couldn't pass these up and look forward to adding them on some homemade ice cream. (post coming soon)
Damask rose petals - From India, I like adding a sprinkle of this into rose tea. It's also very pretty topped on desserts (like cheesecake). My husband also makes homemade rose-geranium bars that we first tried at Moon Juice. I found this recipe, but not sure that this is the one he uses or not!