These Wild Ramps were hand-picked in a sugar maple forest in the Adirondacks, dried at low temperatures, and ground into savory flakes. Ramps are a beloved spring crop in the Northeastern United States, but with a very short harvest season and limited shelf-life, they were impossible to get in the rest of the country—until now! These dried ramp leaves are great as a garnish or an aromatic, with a famously savory, earthy allium flavor. Ramps are a wild onion that sprouts in deciduous forests in early spring, when temperatures are still low but there's abundant sunlight. They can take up to 7 years to reach maturity, and the same ramp stalks re-grow new leaves year after year, allowing the leaves to be harvested without hurting the plant itself.
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.