Burlap and Barrel's sun-dried nutmeg has notes of citrus peel, eucalyptus, and tropical warmth. It is grown on a small family farm in the hills of St. George, Grenada, run for generations by the Ramdhanny family. The family's farming aligns with Burlap and Barrel's (very high) quality standards and values around sustainable agricultural techniques. Grate with a microplane or grind in a spice grinder to add to baked goods, breakfast dishes and savory stews (nutmeg in braised meat is a classic flavor combo) to add an intoxicating fragrance and complexity.
Each jar holds 6-8 whole nutmegs.
New York, NY
Burlap & Barrel sources their single origin spices directly from farmer cooperatives and small farms, bypassing brokers and middlemen who drive prices up and quality down. Founders Ethan Frisch and Ori Zohar visit farms personally and spend time with farmers, learning firsthand about the economic, social, and cultural factors behind their farming methods. Burlap & Barrel then supports these farmers by providing purchase commitments to give greater financial security, sharing knowledge from across their global farmer network, and expanding on-site value-added activities such as sorting, grinding, and packaging to increase farmer revenue. Burlap & Barrel works with their partner farmers to identify unique varietals of spices that are often overlooked by the commodity spice industry – as well as valuable byproducts – to maximize the farms' earnings. Plus, in selling these spices, Burlap and Barrel highlights the areas they come from, bringing attention to sustainability and ecological needs and practices in other parts of the world.