Support our Farmers in Sri Lanka
Sri Lanka is facing an economic crisis. New government leader, President Gotabaya Rajapaksa, made the decision to shift the entire agriculture sector to strictly organic production (including bans on any uncertified organic fertilizer) creating devastating effects. The impacts include slowing the output of Sri Lankan exports to a near halt, and a surge in Sri...
A Golden Braid for Easter
by Andrew Janjigian Choreg—or choereg, cheoreg, or chorek, depending upon who is doing the spelling—is essentially an Armenian brioche—a butter, milk, and egg-enriched sweet bread— but with a few twists. First, it is usually formed into a three-stranded braid, not unlike many challah, or formed into individual rolls. Secondly, it...
Sichuan Five Spice Peking Duck
Recipe & photo courtesy of Anna Rossi For the Duck1 4-5 lb whole duck, opt for “Air Chilled” for the crispiest skin if possible5 teaspoons Sichuan five spice4 tablespoons maple syrup3 tablespoons soy sauce1 tablespoon Chinese wine1 teaspoon brown sugar1 clove garlic, crushed but still whole1” x 3” shaving of orange...
Colombian Beef Sancocho
In the midst of a cold snowy February, we invited our customers to share a soup recipe or story as part of the Great Cambridge Soup-Off. We received so many stories about how our customers have thawed from the Winter chill and the following is the winning entry. Colombian Beef Sancochoby Mary-Ann...
2021 Benefit Report
Our mission is to IMPROVE the lives of spice farmers by directly sourcing from small, sustainable farms and INSPIRE culinary creativity by crafting blends that celebrate unique flavors from around the world. We value organic, fair trade ingredients, supporting women, and enriching our local community — and making sure we...
2020 Reflections by Amina Butoyi Shabani
After hours of watching New Year TV programming on the Radio-Télévision Nationale du Burundi (RTNB), it was almost time to usher into a new year: 2020. It was the first time since 1991 that I was celebrating New Year in Burundi, yes…twenty-nine years. A few days later, I had to...
There’s A Hummus Among Us!
If Middle Eastern cuisine were a theater, lamb kabob might play the dashing lead. Fatoush, a tangy salad tinged with sumac, and pilaf, a buttery rice with pine nuts, its trusty sidekicks. But off to the side, waiting patiently for its close-up, would be hummus, a velvety spread made of...
2020 Benefit Report
Did you know we’re a Certified B Corporation®? Yes indeed! This means that doing yearly transparency reports is part of how we run our business. They are always filed with the State, but now we’re making them accessible (and a bit prettier) here. Thanks for checking it out and please...
Covid-19, Broccoli Salad, and the Pan-Continental Spice Trade
It’s early spring. The birds are chirping. The ice is melting. But other than that, nothing is normal. The virus is spreading. Restrictions and shutdowns are just commencing. And amidst the havoc, Bon Appetit releases its March issue, featuring a recipe for Broccoli Salad. “We couldn’t figure out why, in...
Confessions of A Small Business Surviving Covid-19
As you can imagine, it’s been a challenging time for business owners, particularly those whose product depends on work that cannot be performed solely through a screen. Here’s some glimpses into how we’ve adapted to the pandemic.
Producer Spotlight: Boonville Barn Collective
Piment d'Espelette is a storied pepper from the Basque region of France. In 2012, Krissy Scommegna decided to start growing it in California’s fertile Anderson Valley, hoping to make this once exotic chili pepper a staple in the spice cabinets of America's chefs and home cooks.
Unpacking Our New Creole Spice Mix
While the food industry tends to look overseas for culinary inspiration, the rich history of food within our own borders is often overlooked. To help fill this gap, and in response to an increasing demand from our customers, we're excited to announce that a new Creole blend is finally on our shelves!
