Burlap And Barrel Inc | Particl Company Profile

Homepage change from Burlap And Barrel Inc

Homepage change from Burlap And Barrel Inc

This Smoked Honey Braised Pork Shoulder is so good and so easy. Smoky, sweet, umami – it hits all the notes. We love it served with lettuce wraps or tortillas, paired with tons of beautiful, bright herbs. Featuring our smoked honey and a handful of other pantry staples, it’s easy to pull together but a total showstopper for your next party. You can even pull together this beauty with a toddler sitting at your feet - it's that simple!

Of our three Tanzanian Woodland Honeys, Smoked Honey may be the most niche, but one customer has crowned it “the best honey I’ve had.” Deliciously rich and smoky with super complex flavors—like buttery oakwood, floral eucalyptus, sweet tea and warm nutmeg—it's got a fascinating origin story too. Smoked Honey is the result of a bee-friendly harvesting protocol: smoking the hive before honey collection calms the bees by masking their alarm pheromones, preventing panicked bees and ensuring a harm-free harvest. It’s amazing on yogurt or pancakes, like next-level maple syrup collected from an enchanted forest. Its smokiness redefines what a sweetener can be, and it's now available in an 8-oz squeeze bottle. Treat yourself to a sticky-sweet drizzle of Smoked Honey on hot dogs, burgers, pizza and salads. It’s our go-to for savory recipes, like baked beans, barbecue shrimp, honey miso salmon and honey-soy braised pork (recipe will come soon!). Honey jars can get extra sticky over time, but there’s no mess with this one. Flip open the top and give it a nice, strong squeeze—no spoons required. This handy 8-oz bottle can fit in your bag for on-the-go.

Welcome to the first Sunday Funday in May with our brand-new Mexico City Mole! Made in collaboration with Chef Rick Bayless @rick_bayless, award-winning restaurateur and Michelin-starred authority on Mexican cuisine, our newest blend features three heirloom chilis (pasilla, guajillo, ancho) from a single estate in Guanajuato, Mexico. “Mole” means sauce in the Nahuatl language (think “guacamole,” which literally translates to “avocado sauce”), encompassing a wide variation of different flavors and recipes, the way “curry” does. Made with a trio of sun-dried heirloom Mexican chilis, nutty sesame and pumpkin seeds, our Mexico City Mole also features smooth cacao, rich panela sugar and a touch of sun-dried tomato. Chef Rick says, “There is nothing in the world like the flavors of a perfectly made mole, but for the home cook, spending three days on a sauce that requires complex techniques may not be reasonable. That’s why I am so proud to have worked with my friends at Burlap & Barrel to source incredible ingredients for a Mole Rub that will bring the flavors of mole easily to your favorite dishes. Now the vibrant flavors of Mexico’s mother sauce can be enjoyed anytime and often. ¡Buen Provecho!” With a pleasant smokiness from cinnamon, black pepper and sun-dried tomato, this blend is great as a one-stop steak seasoning or dry spice rub for grilling. The mix of sweet umami and toasty chili heat transports us, through taste alone, to sun-kissed San Pedro Atocpan, Mexico City’s mole-producing capital. The fruity heat of Mexican chilis bloom best in fat: Rick’s tip is to whip Mexico City Mole into butter. You can pair your flavored butter with crudités and popcorn, spread it on toast or brush over steaks. For those with a sweet tooth, you can add this blend to spice up your favorite brownie recipe!

Homepage change from Burlap And Barrel Inc

Popularized by Louisiana chef Paul Prudhomme in the 1980s, blackening calls for liberally seasoning a protein with a variety of Creole and Cajun spices and searing over very high heat to create that signature dark crust and smoky flavor. SAVEUR x @burlapandbarrel’s Gumbo Spice Blend brings a mild hit of jalapeño and black pepper to these juicy chicken thighs, all balanced by grits with the creamy tang of goat cheese. Get @ryguymcc‘s recipe for Blackened Chicken With Goat Cheese Grits at the link in bio. 📸: @murrayhall.co • 🍗 Food Styling: @ryguymcc

Homepage change from Burlap And Barrel Inc

For holiday flavors all year round, Martha’s Pork & Poultry works magic on roasted chicken, pork, and even root vegetables. It’s a delightfully classic blend of garden herbs and black pepper, with a kiss of warm, spicy ginger. We love its nostalgic comfort in polenta, cheesy eggplant parm and butternut squash soup. A customer has crowned this “the perfect spice blend,” with “flavors that go with everything.” Believe it or not, we love it in a shortbread! Spices are a great place to play, break rules and think outside the box 😉

Homepage change from Burlap And Barrel Inc

Great for the cooler times of the year and whenever you're in the mood for something cozier, Martha's Good Thing for Beef & Lamb is rich and savory for hearty dishes like beef tenderloin, rack of lamb, stews and braises. Sage, orange zest and a double dose of Purple Shallot give this blend an ultra umami tenderness, with a touch of powdered bay leaf to uplift earthy flavors. It’s deliciously satisfying in rustic dishes like mushroom risotto, spiced lentils, roasted potatoes, corn casserole and French onion soup. As seen above, it's a beautiful blend to season roasted squash with, and its fine texture makes it easy to stir into sauces and condiments for a super-savory dip or spread.

Homepage change from Burlap And Barrel Inc

First up in our new trio: Martha's Good Thing for Seafood & Chicken tastes as colorful as it looks. Perfect as a rub for grilling, baking, or searing, it balances sweet panela sugar with a lively hit of bright lemon, spicy Silk Chili and robust herbs. Beyond chicken, shrimp and salmon, use this vibrant blend to add a citrusy bite to veggies like grilled broccoli, or for a pleasant heat in saucy pastas and chickpea salads. For an easy crowd-pleasing treat, Martha recommends tossing this spice blend with warm roasted nuts or buttered popcorn 🍿

Stunning flavor with the one and only Martha Stewart @marthastewart is here! After a year of meticulous recipe testing and an intensive search for the freshest single origin ingredients, our exclusive blends are now ready to be enjoyed by all. Welcome to our spice family, Martha’s Good Thing for Seafood & Chicken, Beef & Lamb, Pork & Poultry. Each signature spice blend is effortlessly flavorful, specifically developed to bring bold, confident flavor to home cooking. Martha’s seasonings give amazing depth to even the most basic recipes, offering exceptionally hearty savoriness that shines through brilliantly, especially in vegetarian dishes. How did this collab come about? Martha says, "It’s not always easy to find spices that are truly high-quality and reliable, which is why I was excited to partner with Burlap & Barrel on this trio of seasonings. Their commitment to sourcing exceptional spices directly from farms around the world is something I admire. Each blend was thoughtfully developed to bring bold, balanced flavor to home cooking. I hope everyone enjoys them as much as I do!" We'll dive into tasting notes and recipe ideas for each blend in the next few days, stay tuned!

This is your quarterly invitation to join our Spice Club! It's a great value and makes for a great gift that ships four times a year (February, May, August & November). Every Spice Club box is a surprise until it arrives at your door, but above are some past boxes and below are a few clues for what's coming up next in May: We’ll have a new harvest heirloom spice bursting with intense warmth from the mountains of Cao Bằng in northern Vietnam, and an exclusive collaboration that puts a special spin on a classic Tunisian condiment. There will also be three (!!!) brand-new spices coming your way. The first is an oft-requested, floral-fresh fragrant number from Provence, with a hint of sweet pear. The boasts of the hot sunny flavors of New Mexico that are perfect in mac & cheese and creamy dips. The third is a specialty blend from Oaxaca, amazing in beans, salads and quesadillas. Every Spice Club box comes with a discount code for $10 off a future order, in addition to sourcing stories and original recipes. Sign up to treat yourself to a seasonal surprise 4 times a year, or send a subscription to a loved one for fun new flavors all year long! (Link in bio :)

Every spring, I dig through my spice cabinet and rotate in a few that have been waiting patiently for their time to shine. For those of you looking for some inspiration, you're invited to take a step into my kitchen and check out what I've been cooking— For morning eggs, shakshuka with Sun-Dried Tomato to deepen the tomato sauce's flavor, with a sprinkle of bright and tart Cured Sumac to finish. This works to kick up any style of eggs: fried, scrambled, or toad-in-the-hole. For roast chicken and veggies, nothing beats our Za'atar, but I'm also alternating with our Sweet Allspice as well as our golden Curry as the base for the rub. Spice rubs are an easy way to experiment with different spices — split your meat or veggies into three groups, give each one a different spice treatment, and repeat. For snacks and desserts, I've been making yogurt topped with granola, berries and a generous serving of Euphrates Mint, Woodland Honeys and a hearty drizzle of Pomegranate Molasses, plus some slivered almonds or chopped pistachios. I call this my lazy pavlova. Happy cooking! —Ori, Burlap & Barrel Co-founder & Co-CEO

Vendor Feature ✨ This week we had the opportunity to welcome @burlapandbarrel , a single-origin spice company whose products are vital to the kitchen here at Oleana. Sales representative Michael joined us alongside their operations manager to share the story behind their work. Founded with the mission of redefining the global spice supply chain, Burlap & Barrel partners directly with over 400 farms across 20 countries, creating a more equitable and transparent supply chain for farmers. Their model ensures spices are fresher—often reaching kitchens within months of harvest—and every jar is traceable, sustainable, and labeled with its exact origin.  We had the pleasure of trying spices from their vibrant collection, tasting and smelling a range of unique spices from Euphrates mint, flowering hyssop thyme, Black Urfa chile, wild mountain cumin, and cured sumac, to royal cinnamon, Al baraka Nigella seed, and sun dried tomato powder.  We’re inspired by Burlap & Barrel’s commitment to quality, transparency, and storytelling through flavor. Shop their spices online at burlapandbarrel.com or in-person at @sofrabakery !

Red Jalapeño and Smoked Chipotle are back in stock! One interesting trend we’re noticing in 2025: value-sized containers are becoming more popular with our customers. Folks are starting to cook more and eat in, stocking up on their favorites in larger quantities. Both chilis are medium-hot with fruity notes, lending a seductive heat to DIY grill seasoning or when sprinkled over creamy dips. Smoked Chipotle blooms beautifully in burgers and Red Jalapeño​ has a bright pop of color that makes it a pretty topping spice. Some folks wrote in asking why these weren't included in our Chili March Madness bracket a few weeks ago and it's because this latest harvest was still en route to us from @firetonguefarms in California. Vine-ripened to maturity to maximize fruity sugar content for layered heat and flavor, good things can't be rushed! They're grown by partner farmers Ryan and Levon who specialize in over 20 pepper varieties of all shapes and sizes, pairing each chili with the perfect microclimate: cool, foggy coastal Santa Cruz for the sweeter, milder chilis, Mediterranean-esque San Juan Valley for medium-heats, hot inland Capay Valley for the spiciest cultivars. We've been partnering with Ryan and Levon for over 5 years and can't wait to keep bringing in California heat for many more. Keep an eye out for a potentially very limited superhot drop in the coming months!