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Sun—Tues: CLOSED

Wed—Sat: 11am-6pm

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212 Carroll St. Suite #110

Fort Worth, Tx 76107

212 Carroll St. Suite #110

Fort Worth, Tx 76107

Shop Hours

Sun—Tues: CLOSED

Wed—Sat: 11am-6pm

Occo

Dirty Rice Arancini Seasonings & Recipe Card

$6.00 $4.20

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 Nina Compton.

This quintessential Creole dish is reimagined as an Italian rice ball, creating an unforgettable appetizer with extraordinary flavor.

“I came up with this dish shortly after I moved to Nola. Once I had a handle on the local ingredients and traditional recipes, blending these two iconic rice dishes seemed like a no brainer. One bite of these gooey, spicy little balls of magic and I’m sure you’ll agree.”

-Nina Compton

  • Serves 1 -2 people
  • Fair Trade
  • Small-batch
  • Organic
  • Comes with QR code to digital recipe
  • 8 1/2 Teaspoon Pods Included
    • 2 Cayenne Chile
    • 2 Mexican Oregano
    • 2 Smoked Pimenton Paprika
    • 2 Thyme

Nina Compton: Chef & Owner at Compere Lapin in New Orleans

Nina is an award-winning chef and restaurateur who delights in melding the flavors of her Caribbean upbringing with the deep culinary history of French and Italian cuisine. Originally from St. Lucia, she fell in love with New Orleans during a star turn as a Top Chef finalist. With investors nationwide beating down her door after the season aired, she chose to make a return to the Big Easy. She’s lived and worked there ever since.

Spice in this Recipe Card Highlight: Cayenne Chile

One of the hotter chiles around, Cayenne brings 10x more heat than a jalapeño. A pinch is all you need to add heat while enhancing other flavors as it cooks into a dish.

Notorious for its spiciness, cayenne chile peppers are often rated anywhere between 30,000-50,000 Scoville units. If you're here for heat, you can stop looking now.

  • Native to: French Guiana
  • Plant family: Solanaceae
  • Raw form: Chile

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.

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