Curiouser Foods

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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/

10/19/2026

Ghoul-ash, just in time for Halloween. Tom’s version is a cozy one-pan take on Hungarian goulash, beef braised with paprika until it is fall-apart tender, the kind of scary-good weeknight dinner that looks like you worked way harder than you did. Full recipe on our website. Want it even easier? Our Ghoul-ash meal kit brings the paprika blend and the pantry pieces together, and it is 15 percent off through the end of October. Come grab one in northeast Minneapolis. Come in curious. Leave inspired.

10/18/2026

Meet Lucy, our new manager, and her pick off the fall menu: the Maple Cayenne. A little sweet, a little warm, with just enough cayenne to take the chill off, which is right on theme for a month all about chiles. Come in and let Lucy make you one. We are in northeast Minneapolis. Come in curious. Leave inspired.

That’s Trista, and that’s your October deal. Our Ghoul-ash meal kit is 15 percent off through the end of the month, a co...
10/17/2026

That’s Trista, and that’s your October deal. Our Ghoul-ash meal kit is 15 percent off through the end of the month, a cozy take on Hungarian goulash with the paprika blend and the pantry pieces to make it at home. One kit, dinner handled. Come grab one in northeast Minneapolis before October runs out. Come in curious. Leave inspired.

10/16/2026

New on the shelf: our house Ethiopian berbere, a warm, chile-forward blend with fenugreek, coriander, and cardamom. Trista pulled it to show three ways to put it to work, all on the website: misir wat, the traditional red lentil dish, beef tibs, the one everyone orders at the Ethiopian restaurant, and a berbere pork tenderloin sheet pan with acorn squash. Each one gets a splash of our Pedro Ximénez sherry vinegar, whose raisiny tang plays beautifully against the spice. One blend, three directions. Come find it in northeast Minneapolis, or grab the recipes on the blog. Come in curious. Leave inspired.

10/13/2026

One plant. Three of the blends on our shelf. Paprika, berbere, and our house chili blend all trace back to the same chile that began in the Americas thousands of years ago. The reel has the wild part, chiles as currency, spiced chocolate, a 6,000-year journey across four continents. The part you can actually use: it is all sitting on our shelf right now. Come pick up a blend and cook a little of that history into dinner this week. We are in northeast Minneapolis. Come in curious. Leave inspired.

10/12/2026

Berbere is a chile-forward Ethiopian blend, warm and a little exotic, built on fenugreek, cardamom, ginger, and a backbone of chile. Here it turns a simple sheet pan into something special. Roast squash and vegetables in our robust olive oil to give them a head start, then nestle in a berbere-rubbed pork tenderloin and finish it all in the oven. While the pork rests, build a quick pan sauce from the drippings: chicken stock, a splash of sherry vinegar, a pinch more berbere, and butter whisked in a little at a time until it thickens. One blend, one pan, dinner that tastes like you tried harder than you did. The blend is on the shelf and the recipe is on the blog. Come in curious. Leave inspired.

Meet Paul, one of the newest faces behind the counter at Curiouser. If you have stopped in lately you may have already m...
10/11/2026

Meet Paul, one of the newest faces behind the counter at Curiouser. If you have stopped in lately you may have already met him, he is the one happy to steer you toward the mushroom latte or talk you through anything on the shelf. We are a community shop first, and Paul fits right in. Come say hi next time you are in. We are in northeast Minneapolis. Come in curious. Leave inspired.

10/09/2026

First up in our staff picks: Paul's go-to, the mushroom latte blend. It is a warm, earthy mix of turkey tail, cordyceps, reishi, lion's mane, chaga, and ashwagandha root, made for anyone looking for an alternative to the usual morning cup of coffee. Lately we have been stirring in a little pumpkin spice for the season, which gives it a cozy, almost sweet edge Paul swears by. Sip one at the cafe, or take the blend home to make your own. Come get a cup in northeast Minneapolis. Come in curious. Leave inspired.

10/09/2026

Not all paprika is the same jar with a different label. Sweet does not mean sugar, it means mild: the seeds and ribs are removed so you get deep color and flavor without the heat. Leave those parts in and you have hot paprika. Smoked paprika is not a heat level, it is a place, the Spanish tradition of drying peppers slowly over oak before grinding. Hungarian paprika is air dried with no smoke, and it comes in about eight grades, from delicate to hot, which is where Hungarian cooking gets its depth. We carry both styles, Spanish and Hungarian, so you can pick the one that fits what is in the pot. Come find yours in northeast Minneapolis. Come in curious. Leave inspired.

What's your favorite taco?Birria: dried guajillo, ancho, and morita chiles, cumin, cinnamon, and clove, in a long red br...
10/07/2026

What's your favorite taco?

Birria: dried guajillo, ancho, and morita chiles, cumin, cinnamon, and clove, in a long red braise.

Carnitas: cumin, oregano, bay leaf, orange, and garlic, simmered low and slow.

Al pastor: guajillo and ancho, achiote, pineapple, and clove, with a little smoke.

Barbacoa: guajillo, ancho, cumin, clove, and bay leaf, wrapped until it falls apart.

Four tacos, four completely different spice stories. And if tonight is just homemade ground beef tacos, our House Chili Seasoning already has the chile, cumin, and depth built in. Tell us your favorite in the comments.

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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