Joy the Baker Collection
Collection of 6 spices curated by Joy the Baker
- Regular price
- $52.99
- Regular price
- $55.94
- Sale price
- $52.99
- Unit price
- per
- Availability
-
$55.94 - Sale price
- $52.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 10,000 5-star reviews
Guaranteed to wow you or we'll replace
Joy says, "These are the cozy spices that will take your fall and holiday baking to the next level. Red River Coriander is the secret behind my dad’s famous Sweet Potato Pie, a non-negotiable at our Thanksgiving table every year. Buffalo Ginger is the star in chewy ginger molasses cookies, perfect for cozy nights on the couch. Royal Cinnamon and Chai bring that warm, comforting flavor to everything from cookies to quick breads and the smells that waft from the oven are divine! Damask Rose Petals add a touch of elegance to the white chocolate fudge featured in this year’s Joy the Baker magazine. And let’s not forget the Pearl Salt — it’s the secret to every great bake. These spices will bring the magic of the season into your kitchen! Happy Baking!"
The 6-spice collection contains:
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Beloved in Zanzibar's kitchens and street stalls, our Chai is warm, comforting and ethereally fragrant. The archipelago's prized pink cloves are blended with locally sourced cinnamon, cardamom, lemongrass and orange peel to create an East African homage to a beloved Indian masala.![]()
Origin:Stone Town, Zanzibar
Size: 2.0 oz
Ingredients:Cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, orange peel
- Zanzibar Chai (recipe from our partners in Zanzibar)
- Chai-Chili Brownies
- Add to cookies, pastries and pie dough
- Sub for spice blends in pumpkin or apple pies
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Our savory, herbaceous Red River Coriander is an heirloom varietal with small, dark seeds. It is aromatic and boldly flavored, with earthy undertones and just a touch of lemon zest.![]()
Origin:Hải Dương, Vietnam
Size: 2.0 oz
Ingredients:Coriander seed (Coriandrum sativum), ground
- Sprinkle over root vegetables before roasting
- Combine with toasted chilis, cumin, garlic and tomato paste and lemon juice for a homemade harissa
- Combine with cardamom or orange zest in a Bundt cake
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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.![]()
Origin:Quang Nam Mountains, Vietnam
Size: 1.8 oz
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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Sweet, beautifully pink, organic Damask rose petal powder![]()
Origin:Uttar Pradesh, India
Size: 0.6 oz
Ingredients:Rosa damascena petals, ground
- Make a simple syrup
- Add to frosting and puddings
- Swap for vanilla extract or powder in any baked good
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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.![]()
Origin: Cao Bằng, Vietnam
Size: 1.8 oz
Ingredients: Ginger, ground (Zingiber officinale)
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- 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 Pearl Salt is formed in salt pans by evaporating the aquamarine seawater of Tanzania's Swahili Coast. The strong northern Kaskazi winds roll the salt crystals into delicate pearls that pop when you eat them. A bright, mineral flavor profile and perfectly crunchy texture make this pearl salt an ideal finishing salt or garnish for all your favorite foods.![]()
Origin:Bagamoyo, Tanzania
Size: 4.0 oz
Ingredients:Sea salt (NaCl)
- Add to salad dressings, marinades and rubs
- Sprinkle over finished dishes like steak, vegetables and chicken
- Garnish a pot of cooked beans
- Use as a finishing salt on cookies, brownies, cakes and truffles
Ingredients
SOURCING
ABOUT JOY THE BAKER
Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl and longtime New Orleans resident who now calls Houston, TX home, Joy is a tastebuds-taught baker and home cook. Since 2008, she's shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages to try new things. Joy is also a three-time cookbook author, editor-in-chief of the bi-annual Joy the Baker Magazine, and editor-in-chief of Camp Joy, a zine inspired by Joy’s viral backyard camping and cooking video series.
Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven. Joy has won numerous awards for her online work, including Saveur’s Best Baking Blog. Joy has been featured on Food52, NYMag, TheKitchn, Better Homes and Gardens, Sunset Magazine, Washington Post, PEOPLE magazine, and Country Living, and appeared on on "The TODAY Show." @joythebaker
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