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Choose between 6 or 13 beautiful spices selected for bakers. Add depth, warmth, and complexity into cookies and cakes, puddings and pies, scones and muffins, crisps and cobblers. Packed in a beautiful box and ships for free within the US.
At Burlap & Barrel we have our own resident staff baker, and she put together a selection of spices that are essential to any baker's pantry. But rest assured, these spices are great for enthusiastic budding bakers and experienced pastry chefs alike.
Available in a 6-pack Baker's Half Dozen, or a 13-pack Baker's Dozen, with a bonus set of our cotton kitchen towels.
The Baker's Half Dozen includes these 6 spices:
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Our Royal Cinnamon is an heirloom variety not widely harvested or exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.Ingredients:
Royal cinnamon, ground (Cinnamomum loureiroi)
- Beautiful in baked goods, spice cookies and desserts
- Sprinkle over yogurt and oatmeal, and add to smoothies
- Brew with your favorite coffee or tea
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Our sweet, nutty Wild Mesquite Powder is made from the inner fruit of wild mesquite pods, and its flavor reminds us of hot chocolate and cinnamon toast. Most mesquite flour is made of seeds and pulp, so our powder has a more intense and complex flavor. Mesquite trees regenerate ecosystems and provide sustainable livelihoods for rural communities, and their fruit has a rich, comforting flavor.Ingredients:
Wild mesquite pod pulp (Prosopis alba & nigra)
- Sweet Mesquite Pecans
- Swap out for cocoa powder in baked goods
- Mix with hot milk for a warming drink
- Add to pancake and waffle batter
- Use for part of the flour in cookie dough and brownie batter
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Our Salina Crystal Salt comes from the Syracuse Salt Co., a father-daughter team in the "Salt City" of Syracuse, New York. The natural brine is carefully evaporated into crunchy, pristine salt crystals that are perfect for sprinkling over everything from steaks to brownies.Ingredients:
Salt crystals (NaCl)
- Sprinkle over steak, grilled fish, and roasted veggies
- Really, really good over pasta and deviled eggs
- Top brownies, cookies and other sweets
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Our Cloud Forest Cardamom is sweet and tart, reminiscent of summer fruits, fresh herbs and cut grass. It comes straight from a single-estate regenerative farm in the high-altitude cloud forests of Guatemala. The fruit turns yellow as it ripens on the vine and has a softer and sweeter flavor that makes it a perfect upgrade to standard green cardamom.Ingredients:
Ground cardamom pods (Elettaria cardamomum)
- Cook down with fruit juice for a savory/sweet sauce or jam
- Add to your meat or veggie rub, especially for chicken or lamb
- Use in cakes, muffins, pastries and other desserts
- Sprinkle over oatmeal or into smoothies
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Our ground Buffalo Ginger is an heirloom ginger variety grown by a group of farmers in the mountains of northern Vietnam. Known for its fruity, floral aroma and powerful heat, this is a complex and flavorful ginger powder that will elevate baked goods, stews and curries, and beverages from hot drinks to cocktails.Ingredients: Ginger, ground (Zingiber officinale)=
- Add to apple pies, cookies, cakes and other baked goods
- Use in place of fresh ginger in soups, stir-fries and braises
- Mix ¼ teaspoon with water and honey for a potent ginger tea (or skip the water and stir a pinch of ginger into honey)
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Our sweet, intoxicating Grenada Gold Nutmeg comes from a small family farm in the hills of St. Andrew, Grenada, famous for growing some of the world's best nutmeg. Grate with a microplane or grind in a spice grinder to add an incredible fragrance and complexity.Ingredients:
Organically grown whole nutmeg (Myristica fragrans)
- Add grated nutmeg to pies, cakes and other desserts
- Grate over cocktails and punches
- Grate into bechamel or other cream based sauces
The Baker's Dozen includes everything in the 6-pack, a bonus set of our cotton kitchen towels, plus:
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Our cloves are grown, harvested and ground by our partner farmers on the small island of Pemba, which is famous for its cloves. They’re hand-picked at the last possible moment before flowering, ensuring the largest size and most mature flavor, and then dried in the tropical sun. They have a bright, sweet intensity with a rich warmth and a numbing menthol buzz.Ingredients:
Whole cloves (Syzygium aromaticum)
- Use a pinch to season hearty vegetables like cabbage, beets or winter squash
- Add into sauces for meats
- Mix into a gingerbread dough
- Add to a pickling liquid
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Our rich Sweet Allspice grows in cloud forests of Guatemala. Its warming, nuanced flavor is reminiscent of toasted almonds and baked fruit. Used widely in Caribbean and Mexican cuisines, it’s a perfect addition to spiced holiday desserts like pumpkin or apple pie; it adds depth and complexity to beverages like cocktails, chai masala or hot chocolate.Ingredients:
Ground allspice (Pimenta dioica)
- Sprinkle into hamburgers, hearty stews and BBQ sauces
- Add to gingerbread cookies, fruit compotes, and apple or pumpkin pies
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Our Cinnamon Verum (aka Ceylon cinnamon or "true" cinnamon) is complex, herbal and a little savory, with notes of pine, citrus peel and sea salt. It comes from Zanzibar, where our partner farmers harvest the inner bark of the cinnamon tree, then dry and grind it.Ingredients:
True Cinnamon Bark (Cinnamomum verum)
- Add to braises or sauces that need a little sweetness
- Sprinkle over yogurt and oatmeal, and add to smoothies
- Stir into your favorite coffee, tea or hot chocolate
- Adorn the top of baked goods and pastries
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Our Smoked Star Anise is picked by hand in the mountains near the border between Vietnam and China. The cold, cloudy weather during the winter harvest means the star anise fruits need to be dried on racks near a wood fire, and they pick up a beautiful hint of smokiness. Grind the petals up for desserts and baked goods.Ingredients:
True star anise fruits (Illicium verum), smoked
- Add petals to homemade stocks, broths and braises
- Throw 1-2 pods into a pot of rice after adding water
- Add to your mulling spice mix for wine, pears, cocktails and teas
- Grind and add to spice cookies, holiday cakes and homemade frosting or whipped cream
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Our Nyanza Vanilla is grown in the hills around Nyanza (aka Lake Victoria) in Tanzania, where the altitude, rich soil and temperate climate produce an especially rich, sweet vanilla. Add your favorite spirit, salt or sugar to fill the jar.Ingredients:
Vanilla planifolia, chopped pod
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Our Al Baraka Nigella Seeds are grown by a family of farmers in Fayoum, an ancient agricultural community in central Egypt. Nigella (a member of the buttercup family) has been used for flavor and health for all of recorded history. Perfect for baking and cheesemaking, nigella adds a savory, roasty flavor and aroma. Sprinkle on breads and savory pastries.Ingredients:
Organically grown black nigella seed (Nigella sativa)
- Lightly toast them to release essential oils and throw them whole into curries, soups or sauces
- Sprinkle on top of breads or pastries, or incorporate them in bread doughs and batters for added flavor and crunchy texture
- Add them to pickles, relishes, or chutneys
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Lucknow Fennel is a sweet, grassy variety known for having bright green, small, ridged seeds that can be applied to savory and sweet dishes alike. Ours is grown in the hot, arid northern state of Rajasthan in India on the family farm of our partner farmer, Negi. We love these seeds crushed and rolled into a shortbread dough.Ingredients:
Lucknow-variety fennel seeds (Foeniculum vulgare)
- Added whole to curries, braises or soups
- Crushed and mixed with savory spices for a protein rub
- Stirred into tomato sauce
- Bloomed in oil and stirred into pasta dishes
RECIPES
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Ginger Snickerdoodle
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Patishapta | Rice Crêpes with Cardamom Rice Cream
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Shahi Tukda French Toast
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Vanilla Sugar / Vanilla Salt and Butternut Squash with Vanilla Essence
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Spiced Banana Bread
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Candied Ginger Chocolate Chunk Cookies
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Cinnamon-Ginger Spiced Nuts
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Pear & Walnut Upside-Down Cake
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Sweet Potato Cupcakes With Salted Maple Frosting
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Thick and Chewy Oatmeal Raisin Cookies
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Coffee-Glazed Molasses Bars
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Spiced Applesauce Crumb Cake
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Spiced Cookies
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Downy Pumpkin Bundt with Maple Cream
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Oat Spice Crumble Biscuit Rolls
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Brownie-doodles
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Rye Shortbread
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Tahini-Spiced Cranberry Granola
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Cinnamon Raisin Bread
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Cinnamon Streusel Muffins
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Saffron & Nigella Seed Rolls
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Saffron Bread Pudding
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Sesame & Nigella Crackers
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Green Tikka Masala Blue Corn Cake
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Spiced (Carrot) Cake with Apple Filling and Cream Cheese Frosting
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Turmeric-Ginger Quatre-Quarts (Pound Cake)
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Pumpkin-Spiced Granola
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New York-Style Crumb Cake
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Banana Cake with Dulce de Leche
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Nigella Bolani with Cheese, Basil & Squash Blossoms
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Grilled or Griddled Seeded Round Breads
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One Syrup, 3 Drinks
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Nyanza Vanilla Muffins or Quick Bread
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Banana Chocolate Chip Walnut Muffins
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Classic Vanilla Cake
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Orange Flan with Anise Maple Caramel
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Sweet Plantain Caramel Spice Cake
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Caribbean-Inspired Spiced Breakfast Porridge
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Ginger Date Chai
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Wordloaf's Pumpakryddbullar
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Sweet Mesquite Pecans
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Pear–Anise Seed Bundt Cake
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Winter Warmer Libation
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Pumpkin Spice Pudding
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Chai Spice Cake with Ginger Cream Cheese Frosting
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Guava, Apple & Nutmeg Crumble
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Easy Cinnamon Rolls
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Carrot Layer Cake with Ginger Cream Cheese Mousse
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Citrus Upside Down Cake
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Almond, Lemon & Cinnamon Cake
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Brown Butter-Cinnamon Crumb Cake
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Spiced Winter Squash
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Peaches with Silk Chili & Lime
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Glazed Pumpkin Spice Cookies