Nimble spice manufacturing business tastes big year

When Ed Brakus had trouble finding ingredients for the Southeast Asian dishes he liked to cook, he started growing things himself. Then what began as a hobby in Austin, Texas, morphed into a garage-based, part-time spice-making endeavor after his job took him to the San Francisco Bay area. But to turn those on-the-side spice sales into a full-time company, it was necessary to look outside of expensive California.

‘We’re looking forward in 2021 to expanding on working directly with restaurants rather than just on Amazon.’ Ed Brakus, Burma Spice