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Occo

Pho Spiced Beef Shish Kebab 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 Mei Lin

A blend of fragrant spices imbues tender filet mignon with the savory-sweet flavor of Vietnamese pho. This warm, comforting kebab is the closest you’ll get to soup on a stick.

“I developed this recipe because pho is one of my favorite late-night guilty pleasures, but it’s not exactly a convenient midnight snack. The delightfully warm pho spices pair with the juicy filet to create a total umami bomb that doesn’t weigh you down like a big bowl of broth.”

-Mei Lin

  • Gluten Free
  • Dairy Free
  • Fair Trade
  • Small-batch
  • Organic
  • Comes with QR code to digital recipe
  • 8 1/2 Teaspoon Pods Included
    • 2 Star Anise Powder
    • 1 Clove Powder
    • 1 Coriander
    • 1 Fennel Powder
    • 1 Ginger
    • 1 Saigon Cinnamon
    • 1 Tellicherry Black Pepper

Mei Lin: Chef & Owner of Nightshade, Los Angeles

Born in China, Mei spent her childhood in Dearborn, Michigan, working alongside her parents in their family-owned Chinese restaurant. Long hours at the family business started her culinary journey, which culminated with the opening of Nightshade in 2019. Her clear vision and lifelong connection to food shines through the menu of Pan-Asian-inspired LA cuisine, which earned her multiple Best New Restaurant nods.

Spice in this Recipe Card Highlight: Star Anise

Warm and sweet, with a spicy kick and notes of a licorice-like flavor that’s similar to clove. Frequently thought of as a sweet spice, it also heightens savory flavor.

The star-shaped piece of star anise is an outer lining meant to protect seeds. Interestingly enough, star anise’s flavor comes only from this outer layer, not the seeds themselves!

  • Native to: Northeast Vietnam and Southwest China
  • Plant family: Schisandraceae
  • Raw form: Fruit

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.