I've copied the article since the firewall may not let you in. An interesting list to say the least-one in Asheville Marilyn. Doesn't have my favorite Savory Spice but..
The one in Reading PA is REALLY interesting to me--$5.99 shipping and free over $45.
Marge, I haven't gotten to the store yet but Kaluystan's has patak products.
>ADDO size="3">: For chef Eric Rivera, selling spices is a result of pivoting during the pandemic to help keep his Seattle restaurant afloat. In addition to the array of Addo’s housemade pastas, sauces and vinegars, the company also offers a line of Puerto Rican pantry items. “All of our items are made and produced in small batches and use high quality ingredients,” the website states, and its spice offerings include sazón, saffron sazón and adobo in 4-ounce and 1-pound packages. (There also are mojo, annatto oil, medium-grain rice and pigeon peas to round out the island cuisine’s pantry offerings.) Though other restaurants that pivoted similarly did so only temporarily, this offshoot of Addo is here to stay with plans for expansion already in the works.
BURLAP & BARREL>(ships from Reading, Pa.): Co-founded by Ethan Frisch and Ori Zohar in late 2016, Burlap & Barrel is working to disrupt the spice-trade supply chain. They cut out many of the intermediaries and work directly with farmers around the globe to source unique spices, which also means their products are fresher and more potent when they get to you. Their offerings include purple stripe garlic powder from Cao Bang, Vietnam, that Frisch describes as having a “really complex, kind of sophisticated flavor profile,” and smoked pimenton paprika from Extremadura, Spain, that gets its flavor from being smoked and dried over oak coals. But Burlap & Barrel is more than just about spices. “As a public benefit corporation, we partner directly with smallholder farmers to source spices that have never been available in the U.S. before and help improve the livelihoods of our partner farmers,” the company states on its website.
>DIASPORA CO.A surprising number of people don’t think food is political, but Diaspora founder Sana Javeri Kadri begs to differ. Beginning in the 1600s, the violent European colonization of the Indian subcontinent was prompted by a desire to control the spice trade. In 2017, after a year of research and travel throughout Southeast Asia, Kadri founded Diaspora with a mission to source single-origin spices from farmers in India and Sri Lanka. Today, Diaspora offers 21 spices from approximately 150 small farmers. And, a partnership with the Indian Council of Agricultural Research helps support regenerative agriculture. Diaspora claims to be the only purveyor to promise that every spice sold was harvested within the year, and fans regularly comment on the spices’ visual, olfactory and gustatory vibrancy. Spices are shipped regularly from Mumbai to the United States, where they’re packaged in tidy glass jars or bulk bags and shipped out of a distribution center in Indiana. Standout offerings include <
>KALUSTYAN’S; and multiple varieties of cinnamon, including Vietnamese, Indonesian and Ceylon, are always remarkably fresh. They also keep well, thanks to the glass jars the company uses, which come in two sizes, generally a quarter-cup and a half-cup by volume; spices vary in weight. The quarter cup size is especially useful for when you want to try a new-to-you spice but don’t want to risk letting most of it go to waste.
RUMI
The one in Reading PA is REALLY interesting to me--$5.99 shipping and free over $45.
Marge, I haven't gotten to the store yet but Kaluystan's has patak products.
>ADDO size="3">: For chef Eric Rivera, selling spices is a result of pivoting during the pandemic to help keep his Seattle restaurant afloat. In addition to the array of Addo’s housemade pastas, sauces and vinegars, the company also offers a line of Puerto Rican pantry items. “All of our items are made and produced in small batches and use high quality ingredients,” the website states, and its spice offerings include sazón, saffron sazón and adobo in 4-ounce and 1-pound packages. (There also are mojo, annatto oil, medium-grain rice and pigeon peas to round out the island cuisine’s pantry offerings.) Though other restaurants that pivoted similarly did so only temporarily, this offshoot of Addo is here to stay with plans for expansion already in the works.
BURLAP & BARREL>(ships from Reading, Pa.): Co-founded by Ethan Frisch and Ori Zohar in late 2016, Burlap & Barrel is working to disrupt the spice-trade supply chain. They cut out many of the intermediaries and work directly with farmers around the globe to source unique spices, which also means their products are fresher and more potent when they get to you. Their offerings include purple stripe garlic powder from Cao Bang, Vietnam, that Frisch describes as having a “really complex, kind of sophisticated flavor profile,” and smoked pimenton paprika from Extremadura, Spain, that gets its flavor from being smoked and dried over oak coals. But Burlap & Barrel is more than just about spices. “As a public benefit corporation, we partner directly with smallholder farmers to source spices that have never been available in the U.S. before and help improve the livelihoods of our partner farmers,” the company states on its website.
>DIASPORA CO.A surprising number of people don’t think food is political, but Diaspora founder Sana Javeri Kadri begs to differ. Beginning in the 1600s, the violent European colonization of the Indian subcontinent was prompted by a desire to control the spice trade. In 2017, after a year of research and travel throughout Southeast Asia, Kadri founded Diaspora with a mission to source single-origin spices from farmers in India and Sri Lanka. Today, Diaspora offers 21 spices from approximately 150 small farmers. And, a partnership with the Indian Council of Agricultural Research helps support regenerative agriculture. Diaspora claims to be the only purveyor to promise that every spice sold was harvested within the year, and fans regularly comment on the spices’ visual, olfactory and gustatory vibrancy. Spices are shipped regularly from Mumbai to the United States, where they’re packaged in tidy glass jars or bulk bags and shipped out of a distribution center in Indiana. Standout offerings include <
>KALUSTYAN’S; and multiple varieties of cinnamon, including Vietnamese, Indonesian and Ceylon, are always remarkably fresh. They also keep well, thanks to the glass jars the company uses, which come in two sizes, generally a quarter-cup and a half-cup by volume; spices vary in weight. The quarter cup size is especially useful for when you want to try a new-to-you spice but don’t want to risk letting most of it go to waste.
RUMI