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New Spice Company Sells Seasonings From the Source
New York Times | July 10, 2017
Burlap & Barrel sells vibrant spices imported directly from small farms around the world. The founder, Ethan Frisch, who has worked for nonprofits in Afghanistan, borrowed the approach that many cacao and coffee importers use in an effort to control quality and ensure fair trade practices. The spices are not irradiated or treated with additives. There are uncommon varieties like wild mountain cumin seeds, desert fennel seeds, yellow mace, tart cured sumac, sweet elephant ginger and, for an intriguing finish on seafood, wild kombu powder and flakes.
Chef Reem Assil Combines ‘California Hippie’ With Palestinian Cuisine
Grub Street | November 17, 2017
"Our spices came from a company called Burlap & Barrel, and they source directly from farmers in the Middle East and Southeast Asia and they were amazing. There were eight of us in the kitchen doing all the plating and expoing. People from many different facets of the organizations. It was cool because we didn’t really know each other previously, and all got to come together and play."
Yes They Can! How the Queer Kitchen Brigade is Coming to Puerto Rico's Aid
Village Voice | November 10, 2017
Ethan Frisch, founder and CEO of the Queens-based single-origin spice company Burlap & Barrel, heard about QKB through the [Food Issues Group] Listserv and donated big bags of his peppercorns and other spices to the pickling effort.'I really appreciate the grassroots aspect of their work, both here — volunteers making food with donated ingredients — and in Puerto Rico, delivering the pickles and other preserves to community groups,' he said. 'Burlap & Barrel is all about connecting the ends of the spice supply chains, and I can’t think of any better way to do that than by using spices grown by rural farming communities in Vietnam, Egypt, and Canada to help feed their counterparts in Puerto Rico.'
Burlap & Barrel Builds International Spice Supply Chain Networks
MAKE Magazine | August 1, 2017
Ethan Frisch is a former line cook and pastry chef of some of NYC’s top restaurants, and a former international aid worker that visited a variety of places, including Afghanistan and the Syrian/Jordanian border. “As a professional cook, I learned about the importance of high quality ingredients, and as an aid worker, I worked with communities looking for international markets for the food they grew,” he says.
How Burlap & Barrel is Disrupting the Spice Supply Chain
Food+Tech Connect | June 8, 2017
While eater demand for local, sustainable and organic food has grown, spices are often an after thought. As a result, the spice industry remains rooted in opaque practices that value neither fair labor practices or sustainability.Burlap & Barrel wants to change that through its single origin spice e-commerce platform. In additional to focusing on environmental sustainability, Burlap is committed to improving the welfare of smallholder spice farmers who are typically shortchanged in standard international supply chains.
Introducing Burlap & Barrel spices in our trail mixes
Happy Healthy Human Blog | June 22, 2017
The first time I tried Ethan’s spices, I was in awe. His cinnamon verum is deep and rich. The turmeric is grown in Java at high altitudes, making it fresh, lemon-y and all the more potent. Meeting him in person was even better. Ethan visits all of his farmers and is a treasure trove of information about the best growing and harvesting practices for each spice.
A Former Chef Brings Direct Trade to the Spice World
Edible Brooklyn | March 9, 2017
Having a foot in the worlds of food and international development led Ethan Frisch to create his spice company, Burlap and Barrel. He’d worked as a line cook and pastry chef in both New York and London, an ice cream maker serving politically inspired flavors on city streets, and as a logistics manager and policy advisor with various international organizations. All of this combined gave him the perfect set of skills to bring, for example, wild mountain cumin from Afghanistan into the restaurants of New York City.