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Shop Hours

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

Hot Honey Roasted Chicken & Carrots Seasoning and 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 Gregory Gourdet. 

A whole chicken is seasoned with a smoky and spicy rub, drizzled with honey, and roasted with potatoes and carrots. Dry-brine overnight for extra flavor and crispier skin.

“Roast chicken is my go-to for a simple supper that still feels special. It’s comforting, economical, and makes great leftovers. I love this recipe because the smoked paprika and chipotle help add a smoky barbecue flavor to an easy one-pan meal.”

-Gregory Gourdet

  • Makes 3-4 Servings
  • Gluten Free
  • Dairy Free
  • Fair Trade
  • Small-batch
  • Organic
  • 8 1/2 Teaspoon Pods Included
    • 2 Chipotle Chile
    • 2 Coriander
    • 2 Smoked Pimenton Paprika
    • 2 Tellicherry Black Pepper

Gregory Gourdet: Chef & Owner at Kann in Portland, Oregon

Gregory is a global chef who finds inspiration from every culture he’s been touched by. A self proclaimed health freak and avid runner, Gregory views food as nourishment, finding creative ways to mitigate food waste by fully utilizing ingredients from root to stem. He is the chef and owner of Kann Winter Village, featuring his take on Haitian and Global BIPOC cuisine, and the author of Everyone's Table Cookbook.

Spice in this Recipe Card Highlight: Chipotle Chile

The defining quality of Chipotle Chile is a rich, smoky flavor. But beneath the smokiness is a subtle sweetness that lends dishes a rich, savory-sweet depth.

Chipotle chiles are made by smoking the ripest jalapeños. At the end of the growing season, fresh jalapeños are laid over a wood fire until they turn a blistering red-black, thus becoming chipotles.

  • Native to: Mexico
  • 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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