Delicious magazine says BoTree 'doing great work'

In a fantastic in-depth article by Anna Sulan, the October issue of Delicious magazine investigates the ins and outs of spices: quality, sourcing and environmental and social impact of the spice trade. We were thrilled to see that BoTree was listed as one of “five UK companies doing great work”.

We loved seeing the magazine prompting foodies to ask questions about the origin of the spice, highlighing the importance of a short supply chain and questioning the pureness of a product by checking the actual ingredients list.

At BoTree we are on a mission to change how people think of seasoning, so this article really resonates with us. We want single origin spices to be the next big thing among foodies, translating the attention and care connoisseurs put into choosing their coffee into spices, an essential element of every dish.

Similar to coffee, spices which are branded as ‘single origin’ can only be grown within a single known geographic origin, and in Botree’s case in single farms. This ensures the shortest supply chain possible and therefore the most advantageous conditions for farmers as well as the tightest control over quality. Depending on the type and whether it’s whole or ground, spices can lose their potency if mishandled, so choosing ‘single source’ means the valuable volatile oils do not evaporate as they often do when spices change hands in the international trade. To know more about why you should choos single origin spices, please read our blog here.

Recipes to do it right

We also absolutely loved the recipes included in the article, which we suggest you try with our seasonings:

Turmeric eggs with spinach and pickled shallots with our New Harvest Turmeric from a small hold farmer in the Southern state of India, Karnataka.

Easy flatbreads with cumin seed butter with our Wild Mountain Cumin Seeds, which are hand-picked seeds from Badakhshan, in the Hindou Kush mountains range of Afghanistan

Cinnamon French toast with our Royal Cinnamon from the Quang Nam region in Vietnam, where our farmers keep the tree alive, make a deep cut at the base and let the bark dry on the tree for a couple of weeks before harvesting

Lemon pepper biscuit kisses with our signature Kampot black pepper, the only pepper to ever win 3 stars at the Great Taste awards, straight from our very own family farm in Cambodia.