The Complete Guide to Single-Origin Spices at The Ambrosian Pantry
The Ambrosian Pantry carries one of the deepest selections of single-origin spices in the Rocky Mountain region, anchored by over 100 Burlap & Barrel products. If your spice cabinet has not been updated in years, this guide will show you what you are missing and why it matters.
The Problem with Supermarket Spices
Most spices in American grocery stores have been sitting in warehouses for one to three years before they reach your cabinet. During that time, the volatile oils that create flavor and aroma steadily evaporate. By the time you open the jar, you are cooking with a shadow of what the spice tasted like at harvest. You compensate by using more, but more of a flavorless spice just means more flavorless spice.
Single-origin spices from producers like Burlap & Barrel arrive within weeks of harvest. The founders, Ethan Frisch (a former Michelin-starred chef) and Ori Zohar, built the company by buying directly from smallholder farmers in over 20 countries, paying them 5 to 20 times the commodity rate. The result is spices so potent that they recommend new customers use half their normal amount at first.
Our Spice Producers
Burlap & Barrel (New York) is the anchor of our spice collection with over 100 products. Their Royal Cinnamon from Vietnam, Wild Mountain Cumin from Afghanistan, and Silk Chili from Turkey are revelations. Their blends (Bolognese, Tandoori, Curry) are equally exceptional.
Jacobsen Salt Co. (Portland, Oregon) harvests salt from the cold waters of Netarts Bay on the Oregon coast. Their flake salt has become a standard in professional kitchens across America.
Saltverk (Iceland) produces sea salt using only geothermal energy from hot springs in the remote Westfjords. Carbon-neutral and carrying the volcanic character of Iceland. Their Lava Salt is unforgettable.
Daphnis and Chloe (Greece) sources wild herbs from Greek mountains and islands where Mediterranean climate and volcanic soil produce aromatics of extraordinary intensity.
Maldon (England) has been producing pyramid flake sea salt from the Blackwater Estuary in Essex since 1882. When a recipe says "finish with flaky salt," it means Maldon.
Villa Jerada brings authentic Moroccan blends (Shakshuka, Shawarma, Kefta, Ras el Hanout) made from traditional North African recipes.
Flatiron Pepper Co. is a Colorado-based producer we are proud to carry. Local quality that meets our standards.
New York Shuk (Brooklyn) creates Middle Eastern spice blends, including their celebrated Za'atar and Shawarma BBQ Sauce.
Where to Start
Buy one jar of Burlap & Barrel Royal Cinnamon. Sprinkle it on your morning oatmeal or coffee and compare it to whatever is in your cabinet now. The difference will be immediately, viscerally obvious. If that doesn't convince you, nothing will. From there, try their Black Lime (grind it over rice, fish, or yogurt), Silk Chili (a Turkish chili flake that is fruity and warm, not just hot), and one of their curated blends.
For salt, start with Jacobsen Salt Co. flake salt or Maldon. Use them as finishing salts (sprinkled on food after cooking, not during). The texture and burst of flavor from a good finishing salt is the single easiest upgrade you can make to your cooking.
Visit Us
Our spice section at The Ambrosian Pantry (263 Josephine St, Cherry Creek, Denver) is organized to help you discover. Our team can recommend spices for any cuisine or cooking style. Or shop our full Spices & Seasonings collection online at theambrosianpantry.com.
