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B&B + EQUAL EXCHANGE: Ethan will be speaking about spices, sourcing and more this Thursday at 7PM EST. Sign up here >
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RAZZA CRUSHED RED PEPPERS 🍕
We're equal-opportunity pizza enthusiasts over here at B&B. That's why we weren't surprised when we saw the New York Times article asking, "Is New York's Best Pizza in New Jersey?" about the amazing pies our friends at Razza in Jersey City are making. Needless to say, we were excited (like, really excited) when Dan Richer, founder of and chef at Razza, wanted to collaborate on making his chili blend dreams come true.
Dan developed this bright, fruity chili blend as a major upgrade to what he calls the "run-of-the-mill crushed red pepper that's on every table at your local pizzeria." It's ripe with four (!) different chilis (Silk Chili, Cobanero Chili, Smoked Pimentón Paprika and Sweet Paprika). It has a hint of sweet smokiness and boasts a beautiful, complex, medium heat.
The Razza Crushed Red Peppers blend is obviously fantastic on pizza, but trust us — you're going to want to put it on everything!
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P.S. Dan's beautiful new book, The Joy of Pizza, is also about to come out, so watch this space for a special combination of this chili blend and the book. It'll make for a beautiful holiday gift.
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JONO PANDOLFI SPICE MIXING BOWL 🥣
Our friends at Jono Pandolfi are known for making beautiful ceramic dishware that is durable enough to stand up to the wear and tear of restaurant kitchens. In fact, you might have been served dinner on a Jono Pandolfi plate if you've dined at Eleven Madison Park, Jean-Georges, the MoMA's restaurant and café, Razza (more on that below) and many other fine-dining establishments.
We met the Pandolfi brothers a few years ago and have been tossing around spice-related pottery ideas ever since. It turns out that they've never made a bowl with a lid, so we thought this would be the perfect excuse.
The result is a hand-thrown, bespoke spice mixing bowl that uses a combination of traditional techniques such as slip casting, jiggering, and good old-fashioned wheel throwing.
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To celebrate our 5th anniversary, we're so excited to introduce you to the perfect spice mixing bowl. It's 4" wide by 4" tall and holds about 1/2 cup. It's made from dark brown clay and dipped in a custom rich burgundy glaze. Each bowl is stamped with the Jono Pandolfi and Burlap & Barrel logos on the bottom and comes with a matching lid.
The bowl is deep enough to thoroughly mix your spices without any risk of spilling, and the lid helps keep your spice blend fresh on your countertop. You're going to love it.
You can get a bowl (or two), or you can get it with our 6 spice Fundamentals Collection and we'll throw in our new spice technique book, From Grind to Garnish, featuring a section on blending spices to pique your imagination and your appetite.
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LIFE IS WHAT YOU BAKE IT *SIGNED* COOKBOOK 🧁
Calling all bakers! Check out Vallery Lomas's debut cookbook, Life Is What You Bake It + 3-Spice Set. The book is signed by Vallery and the spices are her pantry essentials.
Vallery Lomas is a baker, writer and recipe developer whose recipes are featured in The New York Times and on the Food Network. She is a former lawyer turned baker, and in 2017 she won "The Great American Baking Show." She was a guest on Why Food?, a podcast that Ethan hosted on the Heritage Radio Network (listen to her interview here), and shortly after that, she started co-hosting the show with him. All this is to say that we have experienced Vallery's incredible baking first-hand.
Her debut book, Life Is What You Bake It, makes baking accessible to everyone, including the novice baker, and the 100+ sweet and savory recipes are so descriptive that she even makes homemade donuts feel approachable!
To celebrate the new release, we paired Vallery's outstanding new book with three of her favorite spices that we think are essential in any baker's pantry: Royal Cinnamon, Buffalo Ginger and Nyanza Vanilla Extract.
More than just a collection of delicious recipes, Life Is What You Bake It is a deeply personal book that draws on family history, life changes, triumph and disappointment. She includes heirloom recipes from her family in Louisiana, teaches us how to make the recipes that grounded her as she transitioned from lawyer to full-time baker, and shares the pastries that helped her cope with disappointment when the season she won of "The Great American Baking Show" was unceremoniously canceled. Together, the stories and the recipes paint a picture of resiliency, passion and outstanding baked goods.
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GOODNOW FARMS BLACK URFA CHILI BAR 🍫
Halloween is right around the corner, and you deserve a little treat. This is the chocolate bar that you enjoy all on your own after the trick-or-treaters have come and gone! This luxurious and tantalizingly spicy single-origin chocolate bar was made in collaboration with Goodnow Farms.
Tom and Monica, the chocolate-makers at Goodnow Farms in Sudbury, Massachusetts, were playing with the recipe for a spicy chocolate bar, but they found that most of the chili peppers they tried only added heat, and they wanted something more. The complex flavors of our Black Urfa Chili were just the ticket, and they paired it with their single-origin Zorzal Comunitario cacao from the Dominican Republic.
Like us, Monica and Tom are obsessed with quality sourcing — they buy raw cacao directly from farmers throughout Latin America, ensuring fair compensation for the farmers and incredible-quality cacao for us. They roast the cacao at their 225-year-old-farm, and they are one of the few craft chocolate-makers who press their own cocoa butter! These chocolate bars are handmade in every sense of the word, right down to the individual wrapping of each bar.
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ASK THE SPICE TEAM
The B&B team is a group of folks with diverse backgrounds who have come together over a shared loved of spices. Throughout the next few weeks, we'll be asking them to share some thoughts on their favorite spices. I'm sure it will not surprise you to learn that, when it comes to spices, they have LOTS to say.
This week we asked the team: "What B&B spice surprised you the most?" This is what they had to say:
"I put crushed red pepper or hot sauce on almost everything I eat. Our Cobanero Chili Flakes blew my mind when I first tried them. They have an incredible fruity aroma and flavor, with a nice balanced heat kick. One taste of our Cobanero Chili Flakes and you can never eat regular crushed red pepper again — you’ve been warned!" - Jake, Operations
"White pepper is one of my favorite spices — generously sprinkled on a bowl of jook (Chinese-style rice porridge), mixed with black vinegar in hot & sour soup, in dumpling filling and more. For years I used a generic variety picked up in a market in Chinatown, but my first taste of Fermented White Pepper was a game-changer. So much more savory and funky than I imagined — I'm never going back." - Claire, Social Media
"Stone Nutmeg! I looked for the best possible nutmeg and sent it with a vegan eggnog recipe to my entire family one year. That's when I got a message from Burlap and Barrel noticing how much I REALLY liked their nutmeg. And it's actually how I started working for the company :)" - Kathryn, Finance
Were you pleasantly surprised by one of our spices? Share in the Spice Forum or email us at [email protected]
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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
🍳 Find recipes on our Spice Forum
🎒 Follow our adventures on Instagram
🎧 Cook along to our Spotify playlists
Questions? Feedback? Ideas?
We love to hear from you. Just reply to this email.
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