Asha's Singapore Noodles Seasonings & Recipe Card
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
Inspired by the cuisines of Malaysia and Singapore and filtered through the lens of NYC Chinese takeout, this delightful, warming dish shows off the coziness of curry.
“I was introduced to curry noodles by an aunt who spent most of her life in Malaysia and Singapore, so the dish is full of happy memories for me. I’ve been tinkering with my recipe for years, and each version has its own unique beauty. This is one of my favorites.”
- Fair Trade
- 8 1/2 Teaspoon Pods Included
- 2 Coriander
- 2 Cumin Powder
- 2 California Garlic Powder
- 2 Crushed Red Chili Flakes
- 2 Turmeric
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: California Garlic Powder
Pungent and spicy at first, the flavor mellows and sweetens considerably as it cooks. Great for garlic bread, dry rubs, or anywhere you need a quick hit of garlicky goodness.
Gilroy, California claims itself as the garlic capital of the world, but there’s a strong challenger in the midwest: the name Chicago is adapted from a Native American word for wild garlic.
Native to: Central Asia & Northeastern Iran
Plant family: Allium
Raw form: Clove
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.