Burlap & Barrel
Burlap & Barrel

Introducing Cloud Forest Cardamom Seeds + Our Most Exfoliating Collaboration

Email sent: Feb 28, 2021 12:52pm
Plus, meet the Spice Squad!
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Fridge Magnets: We've got magnets, yes we do. Beautifully illustrated, just for you >

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Cloud Forest Cardamom Seeds

Introducing Cloud Forest Cardamom Seeds

Our relationship with partner farmer Don Amilcar, pictured above walking in the cloud forests of Alta Verapaz to his cardamom farm, is one of our longest-standing and closest farmer partnerships. 

Maybe he was amused when Ethan first visited the farm in 2016 and hauled back a duffel back full of Don Amilcar's vine-ripened cardamom pods. We all hoped that would be the beginning of a long partnership... and it was.

Last year, we brought in more than 20,000 pounds of spices from him, which helped him build a new farmhouse. (Last photo, scroll to the end. ) He also grows our Cobanero Chili Flakes, which were recently featured in Bloomberg Businessweek.

Don Amilcar planted his first cardamom vine when he was 9 years old. Since then, he's created the only vertically integrated cardamom operation in Guatemala with his own farm, his own drying facility and now, his own export operation run by his daughter Meyllin.

His farming operation is so impressive and produces cardamom so good that Saveur called him "the farmer shaking up the Guatemalan cardamom trade."

Want to check out his farm? You can watch a short video we made with him here.

Cloud Forest Cardamom Seeds

You'll know you've found The One if they look at you the way Don Amilcar looks at his cardamom.

Cardamom plants (pictured above) can grow to about 8 feet tall and are in the same family as ginger and turmeric. The cardamom pods grow along vines that sprout from the base of the plant.

Guatemala's cloud forests are ideal for cardamom, which thrives in temperate high-altitude environments with plenty of rainfall. The comparatively low temperatures in the mountains during the harvest season (November-January) ensure that the cardamom has very high levels of fragrant essential oils.

Cloud Forest Cardamom Seeds

We're excited to add Don Amilcar's Cardamom Seeds to our lineup in an easy-to-use grinder-top jar. You may already be familiar with our Whole Cardamom Pods, which are great for teas, pots of rice, braised meats and mulled wines; and our Ground Cardamom Pods, which have the added benefit of thickening dishes, thanks to the cardamom pod's husk.

Our Cardamom Seeds are bright and aromatic, reminiscent of summer fruits, fresh herbs and cut grass. The fragrant, crunchy seeds have been removed from the pods, and they’re ready to dot pastries and jams and add depth to your favorite chicken recipe and give your coffee a Middle Eastern twist.

All you need to do is grind the seeds directly into your dishes as you cook!

See(d) What It's All About >
Wild Icelandic Kelp Soap

NEW COLLAB: Wild Icelandic Kelp Soap

We’re really excited to share our second collaboration with our friends at TREE*STAR, an handmade natural soap company in Queens, NY.

This exfoliating soap is packed with our Wild Icelandic Kelp Flakes. It’s an all-natural, superfatted soap, which gives it a luxurious lather that will leave your skin feeling soft. TREE*STAR uses cold process techniques, resulting in higher quality, longer-lasting soap.

There are no added fragrances, colors, foaming agents or anything artificial. It has a wonderful exfoliating texture and feels truly extraordinary on your skin as a face, body or hand soap.

As part of our collaboration, TREE*STAR has donated to plant 1,000 trees in Iceland, which is where our Wild Icelandic Kelp Flakes come from.

Get Our Cleanest, Most Exfoliating Collaboration >
Meet the Team

NEW FACES: Meet the Burlap & Barrel Team

You've heard plenty from me and Ethan and you've read stories about our partner farmers. Our team has grown a lot in the last year, and we're very excited to introduce you to some new faces!

You've probably run into a few of these folks in the Spice Forum or when you've reached out for customer support, but let's give them a proper introduction:

Kathryn Boyden | Customer Spice Support 
Kathryn is a counselor, farmer and indigenous language activist. In addition to her role at B&B,  Kathryn also is a Career Specialist for the Cherokee Nation of Oklahoma, addressing dislocated workers' needs and helping further their vocational education and employability, as well as instructing tribal youth in speaking their language. 

As a foodie and gourmet home cook, she prefers high quality, high vibrational vegan and vegetarian foods.

Paola Conery | Business Development & Customer Support
After graduating from McGill University in Montreal with degrees in International Development and Psychology, Paola has spent a decade in the digital marketing space, working on product launches, managing supply accounts and running business development and partnerships.

A foodie since birth and a native New Yorker,  Paola loves to cook and to try new things. She puts Black Urfa and Silk Chili on everything, and her 2-year-old daughter especially loves Cured Sumac, which she eats by the handful.

Bayley Freeman | Operations & Customer Support
Bayley is a native Vermonter living in southern California. She's a freelance copy editor and self-taught home cook who discovered Burlap & Barrel after a transformative taste of Zanzibar Black Peppercorns. In her kitchen experiments, she leans heavily on Mark Bittman's How to Cook Everything (claim to fame: she's quoted as a reader-fan in the inside cover of the new yellow edition).

Her favorite food is Uyghur hand-cut noodles with lamb, and her favorite drink is agua de jamaica. Her favorite spices are the warm baking spices (cinnamon, nutmeg, cardamom, cloves, and ginger).

Carolyn King | Customer Spice Support
Carolyn comes from a checkered past, as a journalist, correctional social worker and comedian.

She's always been a true foodie, a cook and a creative. Quick with a joke and a smile, she's happy if she can make you laugh. 

Jake Agans | Operations
Jake started his career in packaging development before branching out to broader supply chain roles. His first roles were with large CPG companies, before moving to smaller food companies to implement processes and build teams to support profitable and sustainable growth. Jake has a passion for the outdoors and sustainability, which he believes go hand-in-hand.

Hiking and rock climbing are his pursuits of joy. Traveling and trying new foods are an essential part of his life. Jake is a lover of all things hot and spicy. Cobanero Chili flakes are now a staple in every dish (especially on a slice of New York's finest)!   

Ren Rossini | Restaurant Support
Ren is a food lover by birth and a butcher and salumi-maker by trade. She worked as a butcher and production manager in San Francisco for six years before deciding she wanted a more holistic understanding of salumi-making and traveled to Tuscany to work on an organic farm.  There she participated in all aspects of raising, slaughtering, butchering and preserving the Italian heritage hogs before coming back to San Francisco and applying her skills in the restaurant industry. 

She is endlessly curious and is currently learning as much as she can about the high-desert plants and animals that live around her new home.  She loves to travel, most recently to Mexico, Spain and Vietnam and when she’s home she can be found cooking new recipes, reading, taking long walks with her senior dog and scrambling over boulders.

 

That's our team! We couldn't be happier that they're helping us build more equitable supply chains while making your day brighter.

We've got their full bios and more information about us as a company on our site, head on over there and...

Get to Know Burlap & Barrel >

Want more spicy goodness?

Hi, it's Ori, co-founder of Burlap & Barrel.
I write our newsletters along with my fellow co-founder Ethan.

🌱  Learn more about Burlap & Barrel
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Burlap and Barrel, Inc. | Jackson Heights, NY 11372

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