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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

Sichuan-Glazed Beef & Umami Mushroom 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 simple supper of beef and mushrooms that transforms into a luxe meal with the aid of a hot Chinese-inspired spice blend and an umami-rich glaze. 

"Beef tenderloin is, as the name says, tender, but the taste can be mild. Roasting it with umami-rich mushrooms and basting it with a richly-spiced soy glaze deepens the flavor. The tomatoes add still more umami and a light acidity that contrasts beautifully with the beef.”

-Gregory Gourdet

  • Fair Trade
  • Small-batch
  • Organic
  • 8 1/2 Teaspoon Pods Included
    • 2 Arrowroot Powder
    • 2 Sichuan Pepper
    • 2 Tien Tsin Chile
    • Fennel Powder
    • Star Anise Powder

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: Sichuan Pepper

An unmistakable, dry, lemony flavor tingles and leaves a mild and pleasant numbness in the mouth. Sichuan Pepper isn’t truly “pepper,” but that doesn’t mean it won’t bite!

Sichuan pepper shares a close botanical relationship with many species of bonsai tree. Unlike peppercorns, it’s made from the seed husks of several species of closely related prickly shrubs.

  • Native to: China
  • Plant family: Rutaceae
  • 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.

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