✨ This Week in Spices ✨

Hi, it's Ori, co-founder and co-CEO of Burlap & Barrel. Before we get busy peeling potatoes and mixing marinades, I wanted to share some big news about what's coming this weekend.

Thanksgiving is all about friends & family at Burlap & Barrel, and we've heard your requests to extend our single origin lineup beyond spices. We have three major announcements that check both of those boxes for this weekend, and wanted to give you a little taste. You can expect a new set of sweeteners with a global conservation icon on Friday, our upgraded take on a popular extract on Saturday, and a colorful re-issue of a seminal cookbook on Sunday.

We only have so much stock, so watch your inbox closely.

Now, let's talk about spicing up your Thanksgiving dinner. In my house, Thanksgiving is a time for culinary exploration, and this year our menu is taking a Mediterranean and Middle Eastern inspiration. 

It'll just be 6 of us at the table, so we'll forgo a larger turkey in favor of a roasted chicken coated a mix of Za'atar and Köfte Baharat. We'll also toss carrots in Black Lime and Flowering Hyssop Thyme and serve them over homemade hummus sprinkled with Smoked Pimentón Paprika.

All remaining table space will be filled by piles of mashed potatoes, chewy, sweet slow-roasted sweet potatoes, crisp green beans and a big salad with a homemade citrus dressing topped with a generous helping of pomegranate seeds and sliced persimmons.

What will you be cooking up?

Wishing you all a happy, healthy and delicious Thanksgiving weekend. We’re also going to be celebrating the holiday with our family and loved ones, so please be patient as we get back to your questions!

Until then: