"I grew up eating some style of dal every night for dinner with rice. This blend's versatility makes it a great match for a variety of lentils and pulses (masoor, mung, channa, toor and urad dal). The slow heat and mild sweet spices are a perfect balance to create nutty and hearty dals." - Preeti

• 60oz (2.1g) glass container 
• Ingredients: Red River Coriander, Wild Mountain Cumin, Cobanero Chili Flakes, New Harvest Turmeric, Cloud Forest Cardamom, Lucknow Fennel, Pemba Cloves, Aravali Black Mustard, Royal Cinnamon, Smoked Black Cardamom
• Heat index: Mild
• Spice blend collaboration with Preeti Mistry
• Cooking suggestions: mix 1 tsp with 1 cup of lentils and simmer until soft, thinning with water to your desired consistency, toss with roasted carrots or squash for a sweet-spiced vegetable side, mix into yogurt or ghee as a marinade for chicken or tofu before grilling     

Burlap & Barrel are delicious, single origin spices sourced directly from small farms around the world. Their spices are harvested by hand, dried naturally, grown organically whenever possible, and transported directly to preserve freshness. Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable.

Preeti Mistry is a James Beard Award–winning chef, author and speaker known for their pioneering restaurant Juhu Beach Club, The Juhu Beach Club Cookbook and the podcast Loading Dock Talks. They live in Sebastopol, California, where they tend an apple orchard and organic garden, championing sustainable, inclusive food systems.

Photos and information provided by Burlap & Barrel