Makenna says, "This spice collection is my personal pick of Burlap & Barrel’s best—flavors that make the biggest impact in the kitchen. While not strictly French, each of these spices plays a role in French cuisine and beyond. Many were used during the testing of my upcoming cookbook, Mostly French, which is filled with simple, flavor-forward recipes that bring the ease and beauty of cooking in Southern France to everyday cooking, everywhere. These spices have also become favorites among our RecipeKick Adventures guests at La Peetch. Since 2020, we’ve stocked only single-origin spices at our cooking schools, our restaurant Detour in Grasse, and at La Peetch itself, and the difference in both our teaching and the final dishes has been remarkable." "When cooking with these spices, don’t overthink it—smell, taste, and start experimenting. Add a pinch to a fried egg, whisk one into a salad dressing, swap vanilla powder for extract in whipped cream, or deepen a tomato dish with tomato powder. Play, explore, and trust your palate."