Boonville Barn Collective

U.S. Farmers Embrace the Growing Domestic Spice Trade | Eater

"Born from an experiment to replicate Basque-style chiles in a similar Northern California climate, this seven-acre farm produces Piment d’Ville, a Piment d’Espelette–style chile powder, and has become one of the largest sources of that style of powder outside the Basque region; the operation emphasizes fresh, traceable domestic spices and educates customers on swapping common chile powders for more flavorful local varieties (for example, suggesting comapeño chile powder as a cayenne alternative)." - Bridget Shirvell