Also known as Saigon cinnamon, this hard-to-find heirloom variety comes from the mountains of central Vietnam. Our recipe developers agreed it was the sweetest and brightest cinnamon we have ever tasted, with an aroma you can smell from across the room. There's a science behind its potency: Local farmers use a unique harvesting technique that concentrates essential oils while the bark is still on the tree, so none of the flavor compounds evaporate during the sun-drying process. Rather, this cinnamon is clean-flavored, bold and spicy-sweet—and it's even lighter than Burlap and Barrel's aromatic Cinnamon Verum, though both varieties have a wonderful delicate quality.

To fully appreciate its flavor, we recommend trying Royal Cinnamon first in simple applications: Use it to make homemade ice cream, or blend it into ricotta or mascarpone with a touch of sugar for a pastry filling. Or dust it over oatmeal or Greek yogurt—try Black Pepper-Cinnamon Yogurt, a simple dessert with loads of warm dimension. The spiciness of Royal Cinnamon makes it perfect for Oaxacan Hot Chocolate, which prominently features cinnamon as a warming element. Or use it for our Molasses Spice Cookies with Browned Butter Icing; Burlap and Barrel's product simultaneously enhances the spicy ginger and balances the deeper flavors of brown sugar and molasses.

• Net Weight: 51 grams
• Ingredients: 100% royal cinnamon (Cinnamomum loureiroi)
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts.
• Place of Origin: Quang Nam Mountains, Vietnam

The Ground Cinnamon Verum from Burlap and Barrel is Ceylon cinnamon, also known as true cinnamon for its superior quality, delicate flavor and health benefits. We love how the aroma is noticeably sweeter and more floral than conventional cassia cinnamon—this product is also fresher than other brands we've tasted, so you can fully appreciate its unique characteristics. Only the youngest, sweetest branches of the cinnamon trees on Zanzibar are hand-cut and ground to make this wonderfully light and sweetly spicy ground cinnamon.

New York-based Burlap and Barrel is the sole U.S. importer of Tanzanian spices. The company sources high-quality ingredients with an emphasis on sustainability and accountability, values that directly lead them to small producers whose spices are uniquely flavored because they remain untouched by industrial agriculture systems. These organic single-origin products from the Zanzibar archipelago have a light, nuanced flavor and delicate aroma that results from their surrounding island terroir. They are unlike any baking spices we have ever tasted.

Burlap and Barrel's Cinnamon Verum is best used in recipes that won't mask its delicate flavor. Try it in our Black Pepper Cinnamon Yogurt, which benefits from this lighter variety to balance out the earthier spice of the black pepper. We also like it as a key flavoring for buttery cookies such as shortbread or our Semolina Polvorones. Cinnamon Verum is also the perfect cinnamon for garnishing, whether you sprinkle it on eggnog or dust it over fruit desserts that are served with whipped cream or ice cream. Its floral notes pair perfectly with citrus, especially oranges—try it in our Chocolate-Orange Tart.

• Net Weight: 1.8 ounces
• Ingredients: 100 % EU-certified organic cinnamon tree bark (cinnamomum verum)
• Allergens: All-natural and free of preservatives, fillers, gluten, soy, egg, dairy, and nuts. 
• Certifications: Organic
• Place of Origin: Zanzibar, Tanzania

Burlap and Barrel sources this high-quality turmeric from southern India, partnering with two organic farms that specialize in sustainable agriculture. The turmeric is irrigated using a special water conservation method, which concentrates its earthy flavor, and grows alongside sugarcane so it has sweet, fruity notes and a floral aroma. We love that Burlap and Barrel's New Harvest Turmeric doesn't have the flat metallic bitterness typical of other brands; rather, its bitter notes add woodsy depth to this complex spice.

In cooking, this turmeric does so much more than add a yellow tint to curries. Use it in recipes that will showcase its flavor, such as our Cilantro-Tomato Omelet with Turmeric Butter; the turmeric-infused butter is also delicious on roasted vegetables or folded into rice.

Or try something we found on a trip to India: turmeric honey. Add 1 teaspoon turmeric powder to ½ cup honey and whisk well to blend. Drizzle over cheeses, roasted vegetables, grilled chicken or pork, as well as sweet foods like melon and ice cream.

• Net Weight: 54 grams
• Ingredients: Turmeric
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts.
• Origin: Karnataka, India

Softer and more vibrant than the stale chili flakes on grocery store shelves, these fruity chilies are sun-dried then stone-ground into flakes with a touch of sunflower oil and salt to preserve their soft texture. They have a bright medium heat and rich flavor reminiscent of sun-dried tomato. These chili flakes are botanically identical to the Aleppo pepper, which is hard to source due to the ongoing Syrian civil war; Burlap and Barrel gets theirs instead from Turkey.

Use Silk Chili instead of Aleppo pepper to add a fruity, spicy accent to our Turkish Poached Eggs with Garlicky Yogurt (Çilbir). It's also ideal for blooming in oil and drizzling over roasted potatoes or Turkish Red Lentil Soup. Or try it in our Mint and Browned Butter Yogurt Dip, which balances the chili's heat with rich, creamy elements. Similarly, our Spaghetti with Cilantro Yogurt uses warming Aleppo-style pepper in both the sauce and as a finishing touch.

• Net Weight: 1.8 ounces
• Ingredients: Silk chili (Capsicum annuum), sunflower seed oil, salt
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts.
• Place of Origin: Kahramanmaras, Turkey

You'll never find thyme like this in stores: Grown only in the Middle East, hyssop thyme is brighter-tasting, less bitter and far more complex than regular thyme. It has subtle notes of bay and mint as well as a slightly piney aroma. This exceptional herb is in fact the secret to the floral, woody complexity of za'atar made in the Middle East.

Use Flowering Hyssop Thyme anywhere you would regular thyme, both dry and fresh—for the latter, use half the amount the recipe calls for. Thyme is essential for our creamy White Beans with Rosemary and Thyme and complements the sweetness of our Carrots with Maple and Cider Vinegar. A caveat: Hyssop leaves are longer and more slender than regular thyme, so crush the herbs or give them a quick chop for recipes with shorter cooking times.

• Net Weight: 0.8 ounces
• Ingredients: 100% hyssop thyme (Thymus capitatus)
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, eggs, dairy and nuts.
• Place of Origin: Denizli, Turkey

Hand-harvested just before they flower, these delicate oregano buds have the robust flavor you'd expect from the spice: peppery and minty, but grounded by herbal notes. But where conventional oregano leaves can have a medicinal pungency, Burlap and Barrel's product is less bitter, with a pronounced zesty quality and slight heat that reminds us of mouth-tingling Sichuan peppercorns. The buds are left intact and, for added convenience, are packages in a container with a built-in grinder, preserving the oregano's fresh flavor up until the moment you freshly grind it into recipes.

When dried oregano goes into a recipe raw, it can sometimes be astringent and bitter; substitute Turkish Oregano Buds in equal quantities for a sweeter, more aromatic version of the herb. Keep things simple with our Lemon-Olive Oil Vinaigrette, or use it as the key flavoring for Chimichurri, a bold Argentinian condiment. It also adds the perfect amount of herbal depth to our toasty Egyptian Nut and Seed Seasoning (Dukkah), which we sprinkle on salads for crunch, add to olive oil for dipping bread and use to crust meat, chicken and fish.

• Net Weight: 14 grams
• Ingredients: Oregano buds (Origanum vulgare)
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts.
• Origin: Denizli, Turkey

Like sumac, Black Lime is a Middle Eastern spice that adds a citrusy acidity without any liquid. It's made by sun-drying whole ripe Persian limes until they oxidize, resulting in a savory, almost smoky flavor in addition to the fruity, mouth-puckering tartness. Burlap and Barrel gets their finely ground Black Lime from a family farm in Guatemala that produces the spice specially for its Middle Eastern customers.

Try it instead of sumac for a tart accent in salads such as Tomato-Herb Salad with Sumac or Turkish Red Onion and Parsley Salad (Sogan Piyazi). The tang of Black Lime also works well with the richness of egg yolks; sprinkle some atop simple and comforting Toasted Pearl Couscous with Fried Eggs or Smashed Potatoes with Soft-Cooked Eggs and Mint (Yeralma Yumurta), a Middle Eastern street food served on flatbread.

• Net Weight: 1.7 ounces
• Ingredients: 100% sun-dried and ground Persian lime (Citrus latifolia)
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, eggs, dairy and nuts.
• Place of Origin: Alta Verapaz, Guatemala

Most conventional brands of dried mint have a stale, papery taste. That's not the case with Burlap and Barrel's version, which is grown on the banks of the Euphrates River in southern Turkey and has a balanced flavor and intense aroma. The leaves are also noticeably more vibrant than most dried mint, an indicator of their freshness.

These Euphrates Mint Leaves are so fresh that you can simply steep them to make a wonderfully flavorful mint tea. Or pair them with Silk Chili Flakes in our Turkish-inspired Chili-Red Pepper Chicken Kebabs (Tavuk Şiş) or Mint and Browned Butter Yogurt Dip—for the latter, start with half the amount of fresh mint the recipe calls for, and adjust to taste. The mint's natural sweetness is also a perfect counterpoint for nutty-rich Pistachio-Mint Beef Kofte and brightens up our earthy Baked Persian Cauliflower Omelet.

• Net Weight: 0.7 ounces
• Ingredients: 100% dried mint leaves (Mentha piperita)
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, eggs, dairy and nuts.
• Place of Origin: Gaziantep, Turkey

These organic sun-dried cloves are grown by a cooperative of small artisan farms in the islands of Zanzibar and come from some of the oldest clove trees in the world. Burlap and Barrel is the only U.S. importer of cloves from Zanzibar, which was once the world's largest producer of the spice but has been overshadowed by industrial farms that utilize plantation-style cultivation. Hand-picked and hand-sorted for consistently high quality and peak freshness, Pemba cloves have a lighter, more floral aroma and uniquely fruity flavor compared to the woody, earthier notes of conventional cloves. And because Zanzibari cloves have a significantly higher percentage of essential oils than other varieties, these distinct characteristics are even more pronounced.

New York-based Burlap and Barrel is the sole U.S. importer of Tanzanian spices. The company sources high-quality ingredients with an emphasis on sustainability and accountability, values that directly lead them to small producers whose spices are uniquely flavored because they remain untouched by industrial agriculture systems. These organic single-origin products from the Zanzibar archipelago have a light, nuanced flavor and delicate aroma that results from their surrounding island terroir. They are unlike any baking spices we have ever tasted.

Because Burlap and Barrel's Organic Pemba Cloves are so fresh, they pack a ton of flavor when they are ground. Use them to intensify the aroma of savory recipes such as our Indian Lentils with Spiced Oil (Tarka Dal) or Punjabi Chickpeas with Potato (Chole). Their fruity-floral characteristics can also add dimension to Colombian Braised Beef, our version of Posta Negra. On the sweet side, Pemba Cloves pair perfectly with citrus; try them in Sherry-Soaked French Toast, made with orange juice and zest, or simmered with the orange peel in our Orange-Clove Crème Fraîche Ice Cream. We also love these cloves in beverages, whether steeped whole with black tea and orange zest or ground up in a creamy Coquito, a traditional Puerto Rican cocktail.

• Net Weight: 1.4 oz
• Ingredients: 100 % EU-certified organic whole cloves
• Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts. 
• Certifications: Organic
• Place of Origin: Zanzibar Islands, Tanzania