Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Hot and sweet peppers from the northern Greece are slowly dried over Birch fires, then stemmed and crushed by hand to produce this blend of smoky, not-too-hot chili flakes called Boukovo. Traditionally sprinkled over beans or feta, they’re also good with simply cooked vegetables and eggs.