Heray Spice, Sumac & Mustards Seeds Featured in “Cook With Bon Appétit” Boxes
A Season to Remember: Heray Spice Joins Bon Appétit’s Holiday Lineup
We’re thrilled to share some exciting news with our community — Heray Spice’s Sumac and Bihar Black Mustard Seeds were handpicked for Bon Appétit Magazine’s Cook With Bon Appétit program for November and December 2024! This is more than just a spotlight; it’s a heartfelt recognition of the work we do to bring premium-quality, ethically sourced spices from the fields of Afghanistan and beyond to your kitchen.
Being featured in one of the world’s most respected culinary publications is a true honor. Bon Appétit is known for its bold, delicious recipes and global perspective, and we’re proud to have our spices included in their carefully curated seasonal pantry boxes that reach food lovers, home cooks, and chefs across the country.
Why It Matters: The Story Behind Our Spices
At Heray Spice, we source spices that are more than just ingredients — they’re stories, heritage, and community. Our Bihar Black Mustard Seeds, grown in small batches and carefully sun-dried for maximum potency in Bihar region of India, are a favorite for bold South Asian cooking.
Our Sumac, wild-harvested and hand-ground in Urfa region of Turkieye, offers that irresistible tangy lift Middle Eastern dishes are known for.
Our mission is simple: deliver fantastic spices for chefs and home cooks alike, while supporting sustainable farming and fair trade for the communities that grow them. When our spices show up in recipes from world-class editors and chefs, it’s a reminder that authenticity and quality never go out of style.
What Bon Appétit Had to Say?
Here’s what some of the amazing team at Bon Appétit shared about cooking with our spices:
“Use the Bihar Black Mustard Seeds from Heray Spice in Tadka Pasta from former BA executive editor Sonia Chopra to enjoy the full spectrum of their flavor in a quick and satisfying weeknight meal.”
— Hali Bey Ramdene, Content Director
And from the editor in chief herself:
“Whenever I go to Detroit, home to some of the best Middle Eastern restaurants and grocers in the country, I make a pit stop at my favorite Lebanese spot for shawarma and tahdig. Both dishes are often seasoned with sumac, an aromatic pantry staple that adds acid and oomph to everything it touches. So I’m excited that we’ve included Heray Spice’s sumac to use in our crunchy Za’atar Chicken Cutlets this month.”
— Jamila Robinson, Editor in Chief, Bon Appétit & Epicurious
This is the kind of love that fuels our work and reaffirms our belief that great food begins with great ingredients.
A Toast to the Journey Ahead
To everyone who has cooked with Heray Spice, shared a recipe, gifted a jar, or just sprinkled some sumac on their salad — thank you. You’re not just supporting a spice company. You’re supporting farmers in Bihar and Herat, chefs rewriting culinary traditions, and a vision of food that is vibrant, inclusive, and deliciously real.
We’re honored to be part of the Cook With Bon Appétit program, and even more honored to be in your kitchens every day. Here’s to more bold recipes, shared meals, and unforgettable flavor.
