Curiouser Foods

Curiouser Foods Now serving coffee, soup, and sandwiches in addition to our flavorful array of Extra Virgin Olive Oils, Balsamic Vinegars, and so much more!

Our award winning olive oils and vinegar come from all over the world. Our single source supplier sources the best available and also owns their own certified organic grove. In addition, we specialize in many local and regional products such as pickled veggies, soup mixes, jams, jellies, olive spreads, specialty pastas & more. Locally blended organic spice mixes and an array of sea salts from around the world. http://blog.annonagourmet.com/

Coriander is a signature spice in a good bratwurst, so it is no surprise it anchors our house Bratwurst and Kraut Season...
09/25/2026

Coriander is a signature spice in a good bratwurst, so it is no surprise it anchors our house Bratwurst and Kraut Seasoning too. Alongside it: caraway, mustard, and marjoram, the warm, savory backbone of German cooking that runs deep here in Minnesota. This is not a novelty Oktoberfest blend. It is the real thing, built to season brats, pork, and a jar of kraut with equal ease. Rub it on patties before they hit the pan, or stir it into your ferment. On the shelf now, in time for the season. Come in curious. Leave inspired.

09/24/2026

The last of the farmers market produce is worth saving, and quick pickles are the easiest way to do it. Slice cucumbers, carrots, or whatever is still crisp thin on a mandoline, pack them into a jar with vinegar and a spoonful of our house pickling spice, and refrigerate. No canning, no fermenting, no waiting days. They are ready by tomorrow and keep for weeks. Think of a jar in the fridge as weeknight flavor insurance, something bright for a sandwich, a board, or any plate that needs a lift. Full recipe on the blog. Come in curious. Leave inspired.

Our house pickling spice is built around coriander, this month's anchor, with mustard seed, dill, and warm spice roundin...
09/22/2026

Our house pickling spice is built around coriander, this month's anchor, with mustard seed, dill, and warm spice rounding it out. It is the shortcut to a good jar. Here is the difference from kraut: pickling spice plus vinegar makes quick fridge pickles you can eat by tomorrow, while fermenting is salt and time. Both have their place. This blend is for the nights you want the flavor without the wait. On the shelf now. Come in curious. Leave inspired.

09/21/2026

Fermentation sounds harder than it is. A jar, some salt, and a little patience is most of it. Shred a two pound head of cabbage, massage it with a tablespoon of sea salt until it releases its own brine, then pack it tight into a quart jar. The Kraut Source spring keeps everything under the brine, so no weights and no daily burping. Ferment twelve to fourteen days, start tasting at day seven, and move it to the fridge when it tastes right to you. Stir in our house Bratwurst and Kraut Seasoning for extra flavor, or leave it plain and classic. Start a jar today and it finishes right in time for Oktoberfest. Full recipe on the blog. Come in curious. Leave inspired.

The easiest entertaining is the kind that needs no cooking at all.Build a board straight from the shelves: duck rillette...
09/18/2026

The easiest entertaining is the kind that needs no cooking at all.

Build a board straight from the shelves: duck rillettes and French pork pâté to spread, garlic-stuffed olives and cornichons for something briny, guava paste and our cherry Aleppo for a little sweet, and bruschetta toasts and a Spanish snack mix to bring the crunch.

Ten minutes of arranging, zero minutes at the stove. It works for a Friday night in, a picnic, or the last warm weekend of camping before fall settles in.

Come pick your favorites. We will help you build it.

Come in curious. Leave inspired.

09/16/2026

Roasted carrots are the easiest way to meet baharat. Slice a bunch of multicolored carrots the same size so they cook evenly, toss with our robust olive oil, salt, pepper, and a good spoonful of house baharat, then roast at 425 until the edges caramelize. The blend has cardamom and cinnamon that read a little sweet, and a drizzle of honey at the end brings that through. Finish with fennel fronds. Warm, complex, and barely any dishes. A fitting one for the week of Rosh Hashanah, when honey is on every table. Full recipe on the blog. Come in curious. Leave inspired.

This month's feature shelf, top to bottom.It all starts with coriander, warm and citrusy when toasted, the seed running ...
09/15/2026

This month's feature shelf, top to bottom.

It all starts with coriander, warm and citrusy when toasted, the seed running through everything we are cooking this month. Right beside it you will find the pantry it plays with: black truffle sea salt, organic apple c***r vinegar, whole grain mustard, our Lemon Pressato olive oil, and potato gnocchi for the easiest sheet pan dinner.

The bottom shelf leans into fermentation, just in time for Oktoberfest. Honey, more mustard, sauerkraut, a fermentation kit, and our Coratina olive oil for finishing.

And up top, the tools to make it yourself: a cabbage shredder, a fermenting book, and good sea salt to start with.

One shelf, a whole month of cooking. Come browse it in person, give the jars a smell, and take home whatever calls to you.

Come in curious. Leave inspired.

09/14/2026

One sheet pan, one weeknight dinner. Toss an assortment of vegetables with our robust olive oil, salt, and pepper, spread them out, and nestle in bone-in chicken thighs seasoned with baharat, including under the skin where it matters most. Baharat is a staple Middle Eastern blend built on coriander, this month's anchor, with paprika and cardamom rounding it out. Roast until the vegetables caramelize and the skin goes crisp. That is the whole dinner. Warm, golden, and almost no cleanup. Full recipe on the blog. Come in curious. Leave inspired.

House Baharat is here.Baharat means "spices" in Arabic, and that is exactly what it is: a warm, all-purpose Middle Easte...
09/11/2026

House Baharat is here.

Baharat means "spices" in Arabic, and that is exactly what it is: a warm, all-purpose Middle Eastern seven-spice blend. Black pepper leads, coriander sits right behind it, so this month's anchor seed runs straight through.

Allspice and cinnamon bring the warmth. Clove and nutmeg deepen it. Ours adds cubeb, a rare Indonesian berry with a piney, almost camphorous edge that echoes the allspice. Toasted whole, then ground fresh.

Here is the thing to know: this is not a curry blend, and it is not a barbecue rub. Think of it as an everyday warming spice, closer to how you reach for salt and pepper, just with more going on.

A few ways to use it:

Rub it on chicken before it hits a sheet pan.
Stir it into rice.
Roast carrots with it and finish with honey.

It works savory or leaning sweet.

First up: baharat sheet pan chicken. One pan, 40 minutes. Recipe live this week on The Curiouser Pantry.

Come in curious. Leave inspired.

09/10/2026

Sheet pan dinner is the move when you do not have a lot of time. Tom drizzles a pan with olive oil, adds gnocchi, whatever vegetables need using up, and seasoned pork rolled into quick meatballs. A little of our Lemon Pressato olive oil, kosher salt, pepper, and a toss so everything roasts evenly. Halfway through, cherry tomatoes go in. Out of the oven, the whole thing gets a drizzle of the toasted coriander honey vinaigrette from earlier this week, stirred through right before plating. One pan, one weeknight, almost no cleanup. Full recipe on the blog. Come in curious. Leave inspired.

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Address

2900 Pentagon Drive
Minneapolis, MN
55418

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm
Saturday 9am - 4pm

Telephone

(612) 354-2927

Website

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