Links to friends, sources and stuff we love:
Somebody put cumin in a bitters bottle and just... committed to it. We were fans in Issue 001, we're still fans now — honestly the most correct use of cumin outside of a spice rack.
The test kitchen that taught a generation of home cooks to season more, apologize less. Also just genuinely funny, which is rarer than it should be in food media.
Proof that a single spice can build an entire brand identity — crystallized, pickled, syrupy, all of it. Ginger's biggest fan club.
The internet's most reliable "does this recipe actually work" answer. Decades of recipes, decades of comments arguing about substitutions.
Sana Javeri Kadri built a spice company on the radical idea that farmers should get paid fairly and turmeric shouldn't taste like sawdust. Every tin tells you exactly whose farm it came from — revolutionary, and also just really good spice.
Single-origin spices you can trace back to the actual farmer who grew them, with harvest dates on the jar like a very good bottle of wine. Started over a dinner conversation about grandmothers and market stalls — the kind of origin story that
makes "farm to table" sound lazy by comparison.
A fellow Ohioan with a big, chaotic family and zero fear of a recipe. Every dish looks like four hours of work and tastes like it took forty-five minutes — the kind of lie we can get behind.
Small-batch baking, done the old-fashioned way — like she's never once cut a corner, and it shows. Every bite tastes like someone actually meant it.
For the people who decided "self-taught" wasn't going to cut it and went and got the diploma to prove it.
A Seattle spice shop that smells like it looks — which is to say, like it's trying to seduce you. Go in for one thing, leave with six.
Suzy Karadsheh makes olive oil feel like a personality trait, in a good way. Za'atar, explained without making you feel dumb about it.
Small-batch harissa and schug made by people who clearly think condiments deserve better than an afterthought. Correct.
Olive oils and vinegars that make you realize you've been underestimating your pantry basics this whole time. A tasting-room-for-condiments kind of place.
Za'atar, pomegranate molasses, preserved lemon — he'll use all three before breakfast and somehow make it look restrained.
Chef, content creator, and founder of Indu Icecream, with about a million followers who all clearly know a good recipe when they see one. Follow her, thank us later.
Yes, that's really the name. Yes, it's really good. A Texas ranch operation that decided seasoning could have a sense of humor, and somehow it worked.
Meherwan Irani's spice line proves you don't need a mortar-and-pestle collection to cook with intention. Just good spices, honestly labeled.
Simple, seasonal, Nordic-leaning recipes for people who think "minimalist" and "delicious" aren't mutually exclusive.
Not food, we know. But their spicy fragrance line — cardamom, saffron, black pepper — smells suspiciously like our spice rack got dressed up and went out. If you can't eat your feelings, might as well wear them.
Hand-harvested, unrefined sea salt with texture, minerals, and main-character crunch. Use it as a finisher on toast, eggs, vegetables, chocolate, or any dish that’s technically done but still asking for one last thing.
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