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Acorn Squash in Coconut-Pepper Cream Seasonings & Recipe Card

Regular price $6.00 USD
Regular price Sale price $6.00 USD
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To provide you with the freshest, most flavorful ingredients (and help dismantle centuries of systemic injustice within the spice trade), Occo taps into the transparent, sustainable supply chains of small-scale spice merchants that have spent years building relationships at the farm level.

Despite the myth that spices are good for years, ground spices actually lose flavor within 3-6 months. Oxygen, light, heat, and humidity (common occurrences in a kitchen) cause the essential oils in spice to oxidize and decay. Without these aptly-named oils, spices lose their color, aroma, and flavor.
Occo spices are portioned into half-teaspoon pods and sealed for airtight freshness using a modified atmosphere packaging technique. 
Without oxygen, decay is slowed down significantly, and shelf life is dramatically extended.

Occo spice pods are made from aluminum, the most recycled and most recyclable material on the planet. (75% of all aluminum ever produced is still in use today!) The rest of the spice card is made from paperboard which is easily recycled with paper and cardboard.

This spice card is created by chef Asha Gomez.

Acorn squash is roasted with woody nutmeg, honey, and butter, then filled with a hearty coconut and sweet pepper gravy for a tropical twist on a classic autumnal taste.

“Squash is usually associated with fall flavors in the U.S., but it’s also a fundamental part of Indian cuisine. This recipe infuses a familiar dish with spices from the southern hemisphere, creating a flavor that is simultaneously nostalgic and exotic.”

-Asha Gomez

  • Gluten Free
  • Vegan
  • Fair Trade
  • Small-batch
  • Organic
  • Comes with QR code to digital recipe
  • 8 1/2 Teaspoon Pods Included
    • 2 Nutmeg 
    • 2 Turmeric
    • 2 Cumin Seed
    • 1 Black Mustard Seed
    • 1 Tellicherry Black Pepper

Asha Gomez: Chef & Author of My Two Souths & I Cook in Color

It was Asha’s love of experimentation that led her to interweave the culinary traditions of Kerala in Southern India and her adopted home in the American South. The result was the award-winning cookbook My Two Souths, and a deeper passion for exploring the relationships between global cuisines. That drive is on full display in her new book, I Cook in Color, and in her Atlanta culinary studio The Third Space.

Spice in this Recipe Card Highlight: Nutmeg

A classic warming spice, Nutmeg is nutty and aromatic, with a flavor that’s frequently associated with baked sweets, but works just as well to bring depth to savory dishes.

Nutmeg and mace are different parts of the same fruit. Nutmeg is made from the hard seed inside the fruit, while mace is made from grinding the soft red, lacy flesh that encases the nutmeg seed.

  • Native to: Indonesia
  • Plant family: Myristicaceae
  • Raw form: Seed

Two co-workers-turned-friends-turned-co-founders who were so obsessed with the idea of getting just enough spices that they designed a spice pod and set up a factory.

In the same way a pinch of spice can transform a meal, Occo's hope is that tiny portions can help transform the food industry.

40% of all food sold in the U.S. is ultimately wasted—and the founders were fed up. Occo allows you to buy just what you need and use it all before it can go bad, thereby conserving resources and reducing the carbon emissions associated with growing and transporting ingredients that end up in the trash.