Applewood Smoked Salt
This sea salt is smoked for 1-2 hours over applewood, giving it a fruity flavor. It is a lightly smoked salt, which goes well on meats, fish, poultry, vegetables, eggs and in BBQ sauces.
Coarse Sea Salt
This salt has a larger grain similar to Kosher salt and can be put into a salt grinder. It has an intense taste and goes well in pasta, soups, and stews, and on breads and pretzels. This sea salt comes from California.
Curing Salt #1
This salt is made for curing high quality meats and only completely cooled meats should be used. This is a process often used to make sausage. The proportions to be used in the curing process is 1 teaspoon of curing salt per 5 lbs. of ground meat.
Fleur de sel Sea Salt
It is one of the rarest forms of salt and its name means “Flower of Salt”. It is prized by many food connoisseurs. Fleur de sel Sea Salt comes mainly from the Brittany region of France and it is a long painstaking process to produce. It has a crunchy texture and takes a longer time to dissolve, which makes it an excellent finishing salt for all sorts of dishes, including desserts. Origin of spice: France
This is a very popular seasoned salt, which is a combination of garlic powder and salt. It can be used on any type of dish to enhance the flavor.
Hawaiian Black Lava Salt
This salt from Hawaii has a beautiful black color that is caused by minerals, activated charcoal, and some purified black lava, giving it an earthy flavor. It adds a dramatic finish when sprinkled on a dish, such as fish, poultry, and vegetables.
Himalayan Pink Salt
Himalayan Pink Salt comes from a mine in the foothills of the Himalayan mountains and the salt is still mined by hand. It is one of the purist forms of salt, and its color is derived from its large mineral content, including such minerals as copper, iron, magnesium, and potassium. It makes an excellent cooking salt or a finishing salt, ground over meats, fish, poultry, eggs, vegetables, and pasta. Origin of spice: Himalayan Mountains
This seasoned salt adds a bit of salty heat to any dish. It is used as a finishing salt. Ingredients are: sea salt, jalapeno powder, garlic, onion, pepper, and Mexican Oregano.
Mesquite Smoked Salt
This sea salt is smoked for 1-2 hours over mesquite wood, giving it a strong smoky, earthy flavor, which enhances the flavor of ribs, burgers, jerky, poultry, and BBQ sauces.
Sel Gris Sea Salt
This salt comes from the coast of France and makes a wonderful all-purpose salt, both as a table salt and a finishing salt. Its grayish color gives it its other name “gray salt,” and it has a slight briny smell and flavor. Origin of spice: France
Black Lampong Peppercorns
These peppercorns come from Indonesia and are smaller in size and have an intense aroma though a moderate heat level with a lingering finish. They can be used in any recipe that calls for black peppercorns. Origin of spice: Indonesia
Black Tellicherry Peppercorns
This is a very high-quality peppercorn from the Malabar coast of India. The berries are larger in size and have a deep complex and an almost fruity flavor with moderate heat. Many pepper connoisseurs prefer the Tellicherry peppercorns over all others. They can be used in any recipe that calls for black peppercorns. Origin of spice: India
BOURBON SMOKED BLACK PEPPERCORNS
These are Black Lampong Peppercorns that have been soaked in bourbon for 24-48 hours and then smoked for 3 hours over cherry wood, giving them a wonderful smoky bourbon-type finish. They are fabulous as a rub combined with salt for steaks and burgers, and are a wonderful addition to a rich mac & cheese, roasted potatoes, and in BBQ sauces.
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Grains of Paradise
Grains of Paradise can be used as a substitute for black pepper for people who are looking for a more unique flavor. It is in the ginger family, related to cardamom, and indigenous to the west coast of Africa. Grains of Paradise have a peppery flavor (though not as peppery as black pepper) combined with a fruity, clove, cardamom like taste. It goes well with fish, lamb, chicken, squash, and in stews and soups. Origin of spice: Nigeria
Green peppercorns are the unripe peppercorns that are picked while green, and can be treated in several different ways. They have a milder flavor than black peppercorns, and are often used in French dishes, such as steak au poivre vert and cream sauces. Green peppercorns are also good on fish, eggs, salads, and poultry. Origin of spice: India
This is a mix of black peppercorns from the Malabar coast of India with the white peppercorns. The mixture is visually pretty and adds a wonderful peppery essence to any dish.
These are not real peppercorns but berries from a tree, sometimes called a pepper tree, native to South America and related to the cashew family. They are called peppercorns because they taste somewhat similar to black peppercorns, though lighter, sweeter and subtler in flavor. They go well in light sauces and with seafood. Origin of spice: Brazil. People who have tree nut allergies should be cautious about using this spice.
These are the berries from the prickly ash tree indigenous to China, not true peppercorns. They have a peppery sharp spicy flavor, which can cause a mouth numbing sensation. Sichuan peppercorns are an essential ingredient in the Chinese Five Spice blend and are used widely in Chinese and Southeast Asian Cooking. Origin of spice: China
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These peppercorns are berries that have had their outer dark layer removed by being soaked in water. They are milder in taste than black peppercorns, though they have a biting taste and a somewhat astringent aroma. They go well in seafood and egg dishes.