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/

That tuft of deep red along the highway is sumac, the same spice we have been cooking with all month. Staghorn and smoot...
08/27/2026

That tuft of deep red along the highway is sumac, the same spice we have been cooking with all month. Staghorn and smooth sumac grow wild across Minnesota, lining roadsides and woodland edges right now. Indigenous communities here have used the berries for generations, steeped into a tart drink and dried into a seasoning long before it ever reached a spice jar. It is tangy, a little fruity, and does what lemon does without the bitterness. Next time you spot it on a drive, you will know exactly what you are looking at. Ours is on the shelf, ground and ready.

A good vinaigrette is the most useful thing you can make on a Sunday. This one starts with coriander seed, toasted in a ...
08/25/2026

A good vinaigrette is the most useful thing you can make on a Sunday. This one starts with coriander seed, toasted in a dry pan until it smells like warm citrus, then ground and whisked with our Lemon olive oil, champagne vinegar, and a little honey. Bright, nutty, and barely any work. Make a jar at the start of the week and it dresses salads, grain bowls, and roasted vegetables straight through to Friday. The full recipe is on the blog now, and it leads our newsletter this Thursday. Come in curious. Leave inspired.

Quick pickled onions are the easiest way to make a plate taste finished, and sumac is what sets ours apart. Thinly slice...
08/21/2026

Quick pickled onions are the easiest way to make a plate taste finished, and sumac is what sets ours apart. Thinly slice a red onion, salt it, and cover with vinegar. Stir in a heavy pinch of sumac and give it twenty minutes on the counter. What you get is bright, tangy, and an incredible ruby-pink, with a tartness plain vinegar cannot reach on its own. Pile them on shawarma, grain bowls, tacos, or a cheese board. They keep in the fridge for a couple of weeks. Cook like you mean it.

08/20/2026

Make Sumac Pickled Onions with Chef Albert!

Sumac pickled onions are a simple way to add bold flavor and vibrant color to your meals.

This recipe combines sumac, Aleppo pepper flakes, red wine vinegar, sugar, and a few simple ingredients. The key step? Massaging the salt into the onions to help them sweat before adding the spices and vinegar.

Let them sit for about 30 minutes, then transfer them to a jar and enjoy.

Both sumac and Aleppo pepper flakes are available at Curiouser, so stop by and pick some up for your next kitchen experiment.

A mezze board is dinner disguised as snacks, and it comes together without the stove. Think of it as a set of small deci...
08/20/2026

A mezze board is dinner disguised as snacks, and it comes together without the stove. Think of it as a set of small decisions: something creamy like labneh, something bright like a fattoush salad, something briny like olives, something warm like grilled pita, and good olive oil over all of it. Sumac ties it together, dusted over the yogurt and the onions. Build it on one big platter, set it in the middle of the table, and let people graze. Come in curious. Leave inspired.

08/17/2026

A sumac saffron sipper is a summer drink built on a simple syrup, no lemons required. You steep saffron and cracked cardamom into a one-to-one syrup for color and warmth, then stir in sumac and top it with club soda. What you get is tart, floral, and an incredible ruby-gold from the saffron and sumac together. One thing worth knowing: add the sumac only after the syrup has cooled. Hot liquid pulls out its tannins and turns it bitter, and it dulls the floral fragrance you actually want. Tart like lemonade, with none of the lemon. Full recipe on our website, or the link in our bio.

Here is what those three sumac blends actually make for dinner. Za'atar goes over labneh, strained yogurt with a pour of...
08/17/2026

Here is what those three sumac blends actually make for dinner. Za'atar goes over labneh, strained yogurt with a pour of olive oil, scooped up with warm bread. The house shawarma blend seasons grilled chicken, served with rice, pita, and quick sumac onions. And fattoush becomes the salad, greens and cucumber and crisp pita in a bright vinaigrette. One tart spice, a whole table, and almost none of it needs the stove once the grill is off. Recipes on the blog, and everything you need is on our shelf.

08/15/2026

- Great shawarma is made in the marinade, not on the grill. Tom starts by grating an onion and pressing out just the juice, leaving the pulp behind so the flavor goes in without watering down the meat. Into that goes yogurt, fresh lemon, our red wine vinegar, garlic, olive oil, salt, and our house shawarma blend, warm and earthy with a citrus lift from the sumac. A couple hours to marinate, then chicken thighs on the grill until the edges char. Temp them, rest them, and pile onto a platter with grilled vegetables and warm pita. Full recipe is on the blog, and the blend is on our shelf.

Sumac is the tart, ruby-red spice we built August around, and it runs through three of our favorite blends. Za'atar laye...
08/15/2026

Sumac is the tart, ruby-red spice we built August around, and it runs through three of our favorite blends. Za'atar layers it with thyme and toasted sesame, made for olive oil and warm bread. Our house shawarma blend turns it warm and savory, the one to reach for with chicken, lamb, or roasted vegetables. Fattoush is bright and tangy, built to dress a salad of greens, cucumber, and crisp pita. One spice, three completely different jobs. All three are on the shelf. Come in curious. Leave inspired.

Skip the butter. Use olive oil. Treating cookie dough like a vinaigrette sounds strange until you taste it — Orange Extr...
08/13/2026

Skip the butter. Use olive oil. Treating cookie dough like a vinaigrette sounds strange until you taste it — Orange Extra Virgin Olive Oil makes these tender in the middle with crisp, cracked edges, and the Turmeric Latte Spice Blend gives them a warm, golden hum. The trick is the emulsion, and we walk you through it step by step.
Full recipe on the blog. Share this with your favorite baker.

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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