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The Kitchn published recommendations from 13 chefs on spice brands and blends they like, naming Burlap & Barrel, Spiceology, Diaspora Spice Co., Everest and Big Green Egg among the sources discussed. The recommendations are expert opinions, not a comparative test or a single ranked list, and the article does not provide a full account of all 13 chefs’ picks in the supplied material.
The Kitchn has published recommendations from 13 chefs on where to buy spices and which blends to stock, highlighting brands including Burlap & Barrel, Spiceology, Diaspora Spice Co. and Everest. The roundup offers cooks specific products and uses suggested by working chefs, but it is an expert recommendation list rather than a controlled comparison of spice quality or value.
Burlap & Barrel received the most mentions in the portion of the roundup provided: four chefs recommended it. They included Matthew Cutolo, executive pastry chef at Gargiulo’s; Claudette Zepeda, chef and cookbook author; Jamie Rothenberg, a cook at Dinner Party; and New York City-based chef Raúl Duarte. Cutolo praised the brand’s flavor and freshness, saying its spices are more vibrant than standard supermarket spices. The chefs pointed to Royal Cinnamon, Ground Black Lime, Nothing Hidden Ranch and Hot Pot Seasoning.
Rothenberg described Ground Black Lime as versatile, recommending it in chicken-thigh dry rubs, stews, congee and rice. Cutolo and Rothenberg also singled out Royal Cinnamon. These are individual cooking suggestions, not findings from a formal taste test; the source does not give prices, blind-tasting results or a shared scoring method.
Spiceology was recommended by Robert Hale, a corporate executive chef and brand ambassador for Cangshan Cutlery and New Star Foodservice, and Edwin Fernandez, executive chef of The Austin Proper Hotel. Hale praised the company’s Blackberry Balsamic seasoning for pulled pork, describing a balance of tart fruit, sweetness and balsamic tang. Cookbook author Jessie Sheehan named Diaspora Spice Co. and Burlap & Barrel as her leading choices, citing fragrance, flavor and sourcing practices. The supplied report also quotes Steph De Sousa, a two-time MasterChef Australia contestant, recommending Everest’s chaat masala for mango and roast potatoes and its tea masala for chai.
Chef Picks for Everyday Cooking
The list gives home cooks specific starting points beyond familiar supermarket staples, including seasonings suited to rice, stews, meat, fruit and tea. That can help readers choose a spice based on how they actually cook, rather than buying a large collection without a clear use for it.
The roundup also puts sourcing and freshness into the discussion. Sheehan said Diaspora Co. pays farm partners a living wage and that Burlap & Barrel sources directly from farmer cooperatives and small farms, bypassing brokers. Those are attributed descriptions from the chef, not independently verified assessments in the supplied article excerpt. The practical takeaway is to weigh flavor, intended use, price and sourcing claims together; the piece does not establish that one brand is best for every kitchen.
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How the Recommendations Were Gathered
The Kitchn says it spoke with 13 chefs about where they source spices and asked them to name favorite brands and products. The article frames the responses as recommendations, with chefs describing particular blends and ways to use them. Its stated scope includes 10 brands, while the supplied material provides details on only part of the full list.
The source also notes that product links may earn the publisher a commission if readers buy through them, and that prices were accurate when the original article was published. The material says the story was updated about two hours before capture, but it does not give a calendar date. This is useful context for readers checking availability or comparing prices, which can change.
“Their spices have a much more vibrant flavor compared to standard supermarket spices, and as a chef, that makes a huge difference when building flavor naturally.”
— Matthew Cutolo, executive pastry chef at Gargiulo’s
What the Excerpt Leaves Out
The supplied source material does not include the complete roundup, even though the article says it covers 13 chefs and 10 brands. It identifies some recommendations but does not show every chef’s picks or all products discussed. It also does not provide a publication date, full product prices, a comparison of cost per quantity, or details of any testing method.
Claims about flavor, freshness and sourcing are attributed to the chefs who made them. The material does not independently verify those claims, establish that the listed brands outperform others, or say whether every recommended product is currently available. Readers should check current product information and prices before buying.
Check Prices and Full Picks
The next step for readers interested in a particular seasoning is to consult the complete Kitchn article for the remaining chef and brand recommendations, then check the manufacturer or retailer for current availability, ingredients and price. Because the source notes that prices were accurate only at publication, the listed cost may have changed.
The report does not announce a follow-up test or indicate that additional results are forthcoming. Its practical endpoint is a set of chef suggestions; which products suit a reader will depend on cooking habits, taste and budget.
Key Questions
Which spice brand received the most chef recommendations in the supplied report?
Burlap & Barrel was named by four chefs in the material provided. The source excerpt does not show every recommendation from the full article.
What does the report say about Spiceology?
Two chefs recommended Spiceology. Robert Hale specifically praised its Blackberry Balsamic seasoning for pulled pork, describing a sweet-and-savory flavor combination.
Which brands did Jessie Sheehan recommend?
Sheehan said her choice was a toss-up between Diaspora Spice Co. and Burlap & Barrel. She cited fragrance, flavor and sourcing practices.
Did The Kitchn test and rank the brands?
The supplied material describes interviews with 13 chefs and their recommendations. It does not report a controlled comparison, blind tasting or ranked scoring system.
Are the recommended products and prices confirmed as current?
No. The source says prices were accurate at publication, but the excerpt does not provide a publication date or confirm present-day availability. Readers should check current retailer listings and product details.
Source: thekitchn.com
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