Photo:PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: EMILY NABORS HALL
PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: EMILY NABORS HALL
Around eight years ago, I stopped eating meat, with the exception of some seafood (in short,I am a pescatarianwith a shellfish allergy). I had a few reasons for giving it up, and none of them were that I didn’t like it. In fact, chicken, beef, pork, and (occasionally) veal were at the center of a lot of my favorite dishes and my happiest memories. Considering I relied on meat for most meals,moving forward without itwas intimidating.
In the beginning, I happily ate bowls of pasta, but after a while, even the best baked ziti got boring and unsatisfying. When I began to experiment with vegetable-based proteins like tofu, and produce at the center of my meal, I found myself constantly reaching for what is now the most important essential in my kitchen: spices.
Without a doubt, having a really good collection of high-quality, single origin spices in my pantry has been the main reason I’ve been able to be meat-free for almost a decade.
Burlap and Barrel Zanzibar Black Peppercorns
Burlap & Barrel
$10 at Burlapandbarrel.com
I’ve tried countless options on the market that tasted just fine, but the moment I tried the brandsBurlap and BarrelandDiaspora Co, I noticed an instant difference in the flavor of my food. It was so much more complex that I had no choice but to keep taking bite after bite. Though $10 (more or less) for 1.5- to 2-ounces of a single spice, herb, or blend can feel like a lot, these jars and tins have lasted me over a year if I haven’t used them up. And because they’re delivered at their peak from the brands, I find they will last longer than standard grocery store spices and herbs too.
Both Burlap and Barrel and Diaspora Co. sell single-origin spices, which means the brands are finding one location to produce one spice, allowing for the most concentrated, true taste. You can think of it similarly to terroir in wine, where the environment of the vineyard the grapes are grown in will vastly contribute to the taste of the wine. If you combined a whole bunch of grapes from everywhere, you wouldn’t really taste anything interesting or complex. The same can be said for spices and herbs.
After using these brands for over five years and placing several orders I can confidently say that they have always delivered on freshness and flavor for me. I can really taste the lemony cacao notes in theseZanzibar peppercornsand the smoky, fresh rain notes inthis cuminis my new craving.
Burlap and Barrel Smoked Pimenton Paprika
Having high-quality spices like these makes food taste better, and if you’re vegetarian it’s a worthy investment. Because of their flavor, I am much more motivated to cook for myself or try different recipes. I use it with simple dinners, like air fried tofu, as well as to help build a flavorful stew or curry. I’ve found that since I am limited on ingredient options, they also make it easy to change ingredient staples. I am always eating tofu or salmon with rice and a vegetable like broccoli. It’s as easy as swapping out one spice blend for another and adding a flavorful sauce to keep it exciting.
While I like to keep a variety of options from these brands on hand, I do have a few staples I use most often. TheZanzibar peppercornsfrom Burlap and Barrel have changed my cooking entirely. They’re the most flavorful peppercorns I’ve owned, emitting a spicy, tangy flavor on everything. I love using them in cacio e pepe, though I’ll also crust different ingredients with them for added flavor or add even some to dressings and sauces. The peppercorns completely wake up my palette with their bright ticklish heat.
Diaspora Co. Jodhana Cumin
Diaspora Co
$10 at Diasporaco.com
Aside from salt and pepper,the Spanish smoked pimenton paprikafrom Burlap and Barrell is my most used spice. It adds a smoky, fruity depth of flavor to everything, whether I bloom it in oil for a tomato sauce or dust it on top of salmon, tofu or tempeh.Northwest Indian Cumin seedsfrom Diaspora Co. are most often toasted in oil ahead of some of my favorite Indian-inspired dishes andNorth-African shakshuka, or ground up to season a taco filling mix. These add the most beautiful woody warmth to any dish.
Burlap and Barrel Za’atar
The former pro-baker in me also keeps cinnamon, nutmeg, cardamon and other popular sweet and savory spices from these brands in my pantry at all times. I just used theVietnamese royal cinnamonfrom Burlap and Barrell in my best cinnamon-raisin bread loaf yet thanks to its pungency and notes of brown butter, honey, and orange.
And for me, they’re worth the investment, since I know I get so much more joy and impact out of cooking whenever I use them. Shop even more of my essentials below, or peruse theBurlap and BarrelandDiaspora Co.catalogs for all the best spices in the world (in my opinion).
Diaspora Co. Guntur Sannam Chillies
Diaspora Co. Pahadi Pink Garlic
Burlap and Barrel Stone Nutmeg
Burlap and Barrel Royal Cinnamon
Diaspora Co. Garam Masala
$35 at Diasporaco.com
Diaspora Co. Nandini Coriander
Burlap and Barrel Ground Black Lime
Burlap and Barrel Sun Dried Tomato Powder
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