Products tagged with cooking

This ground Black Lime is grown on a family farm in Guatemala, where ripe limes are dried in the sun until they oxidize, turning black and savory. A versatile ingredient common in Persian cooking, they have a savory, tart flavor that's great on roasted me

Burlap & Barrel's Fermented White Pepper comes from a family farm on the island of Bangka, grown by a farmer named Pak Sugiri and his son, Ilham. They're picked fresh and then fermented according to traditional methods, using the fruit of the fresh pepper

In southeastern Turkey, you'll find black Urfa chili (or its uncured red variety) on almost every table. It's delicious on kebabs and other grilled meats and veggies, cooked into stews and chilis, in salad dressings, sprinkled on fluffy scrambled eggs, an

Burlap & Barrel's turmeric is grown organically in southern India by Dr. Salunhke, an expert farmer specializing in sustainable agricultural techniques. It has a sweet, floral flavor without the metallic bitterness found in lower quality turmeric, and is

These Saffron threads are uncommonly delicate, with a warm, honeyed fragrance reminiscent of dried roses and fresh hay. Saffron is a key element in cuisines from the Mediterranean to South Asia and is used in both sweet and savory preparations. It adds a

Burlap & Barrel's flowering hyssop thyme is a very special herb, only grown in the Middle East, where it is the primary ingredient in the za'atar spice blend (sometimes spelled zaatar, za'tar or zatar), along with sumac and sesame seeds. It has an ancient

Burlap & Barrel's Cobanero chili is a rare Maya variety of chili pepper, grown in the mountains around the city of Cobán in Guatemala. It has a lush, fruity aroma and a fierce, smoky heat that makes everything taste better. Perfect for anyone who apprecia

Burlap & Barrel's cardamom is grown on a single estate in the cloud forests of Alta Verapaz, Guatemala, a biodynamic farm using traditional organic methods. The farm emphasizes workers' rights, sustainability and fair business practices. The terroir is id