How New Products Actually End Up at Flavourfull

I started this store by sourcing the items I had trouble finding myself, and it's been exciting to keep building from there. This is a story of my obsessions and yours, because these days it's usually customer requests, tips from friends, and passionate sales reps that help decide what I stock next.

New York Shuk and Diaspora Co. are both US-based, and bringing spices in from them is tricky and expensive enough that I only do it twice a year. When I do, I'm usually only adding something new if people have actually asked for it, which is how the Herby Harissa and the Diaspora Co. Masala Chai both made this round. The harissa is a dry rub, built on chilis plus fennel and oregano, so it works differently than the harissa pastes we already carry. A customer had tried it in the US and wrote in hoping I could find it. The chai is based on Diaspora's award-winning spice blend, now in an all-in-one tea and spice mix, in an extra large tin (perfect for gifting) that makes many, many spice-forward mugs of proper Indian chai.

The honey is my own fault. I started buying Lost Meadows for myself, several jars at a time, before I thought I could actually carry it in the store. I promoted it last week, and customers have been writing in telling me it's their favourite too, and I won't pretend that kind of feedback doesn't feel good. Right now I have Meadows No. 7 & 12 in stock, two jars both telling the story of July blooms, in slightly different places, in all their raw, single origin glory.

I tried the Chilli Gordal Olives because our rep was so enthusiastic about them. She told me she's started craving them and buying them wherever she goes. They really are excellent, huge and meaty enough to eat like a snack, with just enough chilli to add real interest without making them spicy. They make an extra special addition to your cinq à sept.

And then the Toffee Apple Curd. Nobody requested it, no one pushed it on me. I took a risk on it, and I'm already regretting not having ordered more. Made by the same producers behind our favourite lemon and ginger curds, it tastes like the love child of apple butter and a rich dark caramel, a Tart Tatin puree if you will. Fruit, sugar, free-range eggs, and butter, stirred by hand in small batches. I've been eating it straight from the jar, which was not the plan, but here we are.*

* and if we are sold out by the time you're reading this - we are trying to get our hands on a few more bottles. Click "notify me" on the product page to get an email if more stock comes in.