Barbours

More flavour starts with Barbours extracts and spices.

Find recipes, practical kitchen tips and stories from behind the ingredients. From everyday spices and extracts to unexpected flavour combinations, discover simple ways to make something delicious.

Good Flavour Starts at the Source: Why Responsible Spice Sourcing Matters

Cinnamon begins as bark. Pepper starts as a berry. Vanilla comes from the fruit of an orchid. Behind every bottle is a crop, a climate and a chain of people... Read more...

Mexican Hot Chocolate with Vanilla, Cinnamon and Cayenne

Deep chocolate, warm cinnamon, fragrant vanilla and just enough cayenne to glow at the finish. This easy stovetop drink turns three Barbours pantry staples into something worth slowing down for. Read more...

Sweet and Spicy Maple-Cinnamon Roasted Nuts

Maple extract deepens the sweetness, cinnamon brings warmth and cayenne keeps every bite interesting. These crisp roasted nuts are simple enough for snack time and special enough to set out... Read more...

Pure vs Artificial Vanilla Extract

Pure vanilla offers the complexity of the bean. Artificial vanilla offers consistency, value and clear flavour. The right bottle is the one that suits the food you are making, the... Read more...

From a General Store to Generations of Flavour: The Barbours Story

Barbours began in Saint John in 1867, survived the Great Fire, floated a general store down the Saint John River and grew into a Canadian food maker whose products are... Read more...