November 26, 2019
I blame the New York Times’ Ligaya Mishan for my latest spice obsession. Last summer she posted a picture of the staples she was taking away on vacation, and I noticed a bottle of fermented sumac among the spices. I’d been looking for sumac, so I immediately ordered some of my own from Burlap and Barrel.
But I didn’t stop there. This young company sources directly from farmers all over the world, and I was intrigued by black lime, by Urfa peppers, by wild mountain cumin, by what they promised would be the best cinnamon of my life. Before I knew it, I’d ordered more spices than I could possibly use, so I’ve started sharing them with friends.
These are really wonderful, and very intense spices Any cook would be thrilled with a single jar, or one of their many gift packs.
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