*DISCLOSURE* Thank you to Burlap and Barrel for providing product samples in order to facilitate this post. All thoughts are strictly my own.
Burlap and Barrel is one of our favorite places to buy high quality spices a we think they have a lovely assortment of super giftable goodies this holiday season!
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Check out a few of our favorites:
Tutto Porchetta
Evocative of the Italian classic porchetta, a blend of fennel, garlic, herbs and more. Traditionally used as a dry rub for pork, this savory, herbaceous butcher's blend is delectable on chicken, quail, lamb, turkey and duck, or mixed with ground meat for homemade sausage. Use it on roasted vegetables, mushrooms or beans. Stir into soups or sauces, sprinkle over goat cheese or mix with olive oil and lemon for a dressing, marinade or dip.
Chef's Best Friend
"Having the perfect ratio of salt and pepper at your fingertips makes cooking easier and guarantees that nothing coming out of your kitchen will be under-seasoned. Chef's Best Friend is my original Season With Authority mix, and it’s one that I always have at the ready by my stove." -Marc
Ingredients: Salina crystal salt (76%), Zanzibar black peppercorns
Pairings: Pasta • Steak • Roasted Vegetables
Cooking: Sautéed Escarole, Simple Tomato Salad
Everything Nice Baking Spice
A blend of the test kitchen's favorite baking spices: Warm cinnamon and cardamom play well with the citrus overtones of coriander, while star anise and wild mesquite bring a musky, beguiling smokiness.
Ingredients: Royal cinnamon, coriander, wild mesquite, smoked star anise, cardamom
-Use as a 1:1 replacement for ground spices in cakes, pies, cookies or any other dessert.
-Add a sprinkle to a mug of hot chocolate
-Spice up maple syrup for pouring over pancakes
-Substitute for ground cinnamon in coffee cake, snickerdoodles, banana bread and apple fritters
Pickling Starter
Savory-spicy blend for pickling any vegetable, made in collaboration with fermentation expert Julia Skinner, PhD.
Make pickles a snap with this whole-spice pickling blend, which stars chilis that our collaborating partner, fermentation expert Julia Skinner, PhD, fermented and dehydrated by hand! The chilis are blended with our fermented white pepper, Vietnamese coriander and Turkish silk chili flakes. Balanced with black peppercorns, it's the perfect blend for pickling and beyond. Add dill weed or seed for classic dill pickles, or use as-is for bread and butter pickles with a slight kick. It's also great in marinades, sauces, and dressings, and even beverages (try it in a dirty martini!).
Or, add a teaspoon to a jar of store-bought pickles for a beautifully savory, spicy flavor boost!
Fun fact: The fermented chilis in this blend are truly special, a real labor of love. Julia sourced around 400 pounds of fresh red jalapeño chilis from small farms in Atlanta, and she fermented them in a 3% brine solution for 21 days, then dehydrated them in batches. The flavor and care come through in the finished blend!
Burlap and Barrel also have a Spice Club tat would make a truly exceptional gift this holiday season:
Spice Club
Quarterly seasonal seasoning subscription.
Each seasonal shipment includes 4 full-sized jars of spices, including pre-releases of brand-new spices and new harvests of our favorite spices, as well as a brand-new collaboration product, plus recipes and spice stories (and a discount code for your next order)!
Be the first to get your hands on the latest and greatest, or gift a year of spices to a friend, partner or family member! It's a celebration, four times per year.
Our Fall box included Wind Blown Sea Salt, Chai, Black Urfa Chili and Goan Masala, a fantastic spice guide with serving suggestions and a lovely cookbook.
If you have a foodie on your gift giving list this year, check out Burlap and Barrel for some of the best spice gifts around!
Disclosure: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.
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