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6-spice set
Rebecca Firkser Collection
Rebecca Firkser Collection
Rebecca Firkser Collection

Rebecca Firkser Collection

6 essential spices from Galette! cookbook author, Rebecca Firkser

$54.99
$56.94
$54.99
$56.94
$54.99
? Gift Bag

Get your order packed in a beautiful cotton gift bag! Each gift bag fits up to 12 spice jars, so add more for bigger orders.

Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 12,000 5-star reviews
  • Guaranteed to wow you or we'll replace
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"While writing my cookbook Galette! I found that spices add tons of flavor to galette fillings and crusts without breaking the bank or taking up much space in your kitchen—plus they stay fresh for quite a while! You don’t need a robust spice cabinet to make a galette, but the following are called for regularly in the book’s sweet and savory recipes: ground cinnamon, ground cardamom, ground ginger, black pepper (use peppercorns and a grinder as opposed to pre-ground for the best flavor and texture), and chile flakes. Sprinkle coarse turbinado sugar over the crust of sweet galettes before baking for a bit of sparkle and caramelization." - Rebecca Firkser

The 6-spice set contains:

  • Royal Cinnamon
    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)

    Sugar Free
    Size: 1.8 oz
    Origin:

    Quang Nam Mountains, Vietnam

    Process:

    Sun-dried

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    • Beautiful in baked goods, spice cookies and desserts
    • Sprinkle over yogurt and oatmeal, and add to smoothies
    • Brew with your favorite coffee or tea
  • Cloud Forest Cardamom (Ground Pods) - Burlap & Barrel
    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)

    Salt Free
    Size: 1.9 oz
    Origin:

    Alta Verapaz, Guatemala

    Process:

    Hot-air-dried

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    • 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
  • Buffalo Ginger
    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)
    Salt Free
    Size: 1.8 oz
    Origin: Cao Bằng, Vietnam
    Process:

    Dried with hot air, then ground

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    Amount fresh
    =
    Amound dried

    • 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)

  • Golden Crystal Turbinado Sugar
    Warm and complex, our Golden Crystal Sugar comes from the Caribbean island of Barbados. Its tropical location provides the perfect amount of sunlight for growing sugarcane, and the coral-rich soils filter rainwater to produce exceptionally flavorful, coarse sugar crystals.
    Ingredients:

    Unrefined sugarcane juice (Saccharum officinarum) 

    Origin:

    Barbados, The Caribbean

    Process:

    Cane juice is extracted and boiled, then spun until golden crystals form

    Unrefined
    Vegan
    no preservatives clear
    non gmo clear
    non irradiated clear
    Kosher
    • Substitute for turbinado sugar in any recipe
    • Sprinkle over roll-out cookies and brownies
    • Stir into coffee and other hot drinks
    • Garnish muffins before baking
  • Zanzibar Black Peppercorns - Burlap & Barrel
    Our award-winning, vine-ripened Zanzibar Black Peppercorns are carefully hand-picked and sun-dried for a bright, lemony and spicy peppercorn that's unlike anything else on the planet. These are rich, chocolate-colored peppercorns with dense wrinkles and a bright, fruity spiciness.
    Ingredients:

    Whole black peppercorns (Piper nigrum)

    Salt Free
    Size: 2.0 oz
    Origin:

    Zanzibar, Tanzania

    Process:

    Sun-dried

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    • Grind over everything for a bright, peppery kick 
    • Make the best cacio e pepe of your life 
    • Cook a few tablespoons with butter, shallots and cream for an Au Poivre sauce
  • 1.8 oz jar of Silk Chili from Burlap & Barrel
    The Turkish variety of the Aleppo pepper, our summery, mildly spicy Silk Chili was historically ground using heavy silk ropes, giving them a smooth, slippery texture. They have a warm, tomato-like flavor and a medium heat, similar to Espelette and Korean chilis.
    Ingredients:

    Silk Chili (Capsicum annuum), sunflower seed oil, salt

    Heat index: Mild
    1% salt
    Size: 1.8 oz
    Origin:

    Kahramanmaras, Turkey

    Process:

    Sun-dried and stone-ground

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    • Sprinkle over pasta or pizza
    • Add to soups and stews
    • Use in a fresh fruit salad
    • Garnish meat and veggies

SOURCING

Sourcing image

Rebecca Firkser is a Brooklyn-based writer and cook. Her recipes and writing have appeared in Bon Appètit, Food52, TASTE, Eater, and Epicurious, among others. She writes a newsletter, Nickel & Dine, celebrating budget-based recipes that are flavorful and exciting. Find her online @RebeccaFirkser or at rebeccafirkser.com.