Our Most Popular Spices

ROYAL CINNAMON
There’s a reason why Royal Cinnamon is our all-time best-selling spice. Its spicy-sweet flavor and rich, buttery texture are unmatched by any other cinnamon we’ve ever tried. When we visited the farm in the Quang Nam mountains in Vietnam, the intense fragrance greeted us from half a mile away! It was ambrosial, and every time we open a bottle and take a sniff, we’re transported to that same cinnamon forest.

WILD MOUNTAIN CUMIN
Toasty, fruity and super savory, our Wild Mountain Cumin has been making a splash since our founding 6 years ago. The seeds are smaller and softer than other cumin seeds, meaning you can use them whole in most recipes that call for ground. This was the first spice we ever sold, the one that Burlap & Barrel co-founder Ethan used to carry back from Afghanistan in a duffel bag when he was an aid-worker. It is well worth all that effort.

BLACK URFA CHILI
Black Urfa Chili offers raisin-y rich flavor with medium heat, and it’s a stunning topping on sautéed greens, fried eggs or creamy dips. Our Urfa chili is harvested when it’s bright red, then cured in the sun in its own juices, which results in its shiny black texture and chocolate-y flavor. This is how Urfa has been cured in Turkey for centuries, and we’re honored to take part in this legacy.

ZA'ATAR
If you’re going to have one spice blend to sprinkle over everything, go for Za’atar. Deep green notes from the za’atar herb and zingy sumac make the blend soulful but lively. Grown by multi-generational farmers in Ramallah, Palestine, and blended nearby by a 4th-generation miller, our Za’atar is the definition of tradition.

ROUBSTA BLACK PEPPERCORN
These peppercorns are the workhorse of any kitchen. Dried fruit and dark-roast coffee are what come to mind when we taste this spice, which makes sense: “Robusta” is the variety of coffee that the pepper plants are planted with, and the peppercorn vines provide shade for the smaller coffee bushes. We named this peppercorn in honor of the coffee and for its “robust” flavor.

KASHMIRI CHILI POWDER
It’s not a bestseller (yet!), but we think Kashmiri chili deserves your attention. While it’s at home in any South Asian cooking, we also love using it as a 1:1 sub for cayenne pepper. It’s just as hot and way more flavorful, like grilled sweet pepper on a summer day. Most Kashmiri chili isn’t actually grown in Kashmir, but our partner farmers (including Mohsin, possibly the most stylish farmer ever) grow this heirloom variety in the famous saffron-growing region of Pampore, Kashmir.