Salt & Pepper Collection

Our Salina Crystal Salt comes from the Syracuse Salt Co., a father-daughter team in the "Salt City" of Syracuse, New York. The natural brine is carefully evaporated into crunchy, pristine salt crystals that are perfect for sprinkling over everything from steaks to brownies.

Tasting notes: Sweet Minerality • Clean Salinity • Crunch

Cooking:

• Sprinkle over steak, grilled fish, and roasted veggies
• Top brownies, cookies and other sweets

Our Black Lime & Chili Salt is produced in partnership with the Syracuse Salt Co., a father-daughter team who produce salt by evaporating natural brine pumped from an aquifer hundreds of feet underground. The salt is hand-blended with our black lime and three different chilis for a seasoning that is savory, tart and spicy, and it will become a staple in your kitchen!

Tasting notes: Savory • Tart • A Little Spicy

• Perfect on grilled corn and elote
• Dust over cut fruit salad

Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat changes the chemical composition, bringing out its beloved savory, tart and eggy aroma and flavor.

Tasting notes: Egg Yolk • Umami • Iron

Cooking:

• Use to make a vegan tofu scramble
• Use instead of table salt in any dish to add depth and complexity

Our award-winning, vine-ripened Zanzibar Black Peppercorns are carefully hand-picked and sun-dried for a bright, lemony and spicy peppercorn that's unlike anything else on the planet. These are rich, chocolate-colored peppercorns with dense wrinkles and a bright, fruity spiciness.

Tasting notes: Cacao  • Lemon • Tropical Heat

Cooking:

• Grind over everything for a bright, peppery kick 
• Make the best cacio e pepe of your life 

Our gingery, savory, workhorse-of-the kitchen Robusta Black Peppercorns come from a small organic farm in Vietnam. They're harvested when the peppercorns are ripe, and their classic, herbaceous, robust flavor captivated us at first grind! They're grown by two friends, Dūng and Thanh, using regenerative integrated agricultural techniques. This is your daily black pepper.

Tasting notes: Dark Roast • Dried Fruit • Tropical Heat

Cooking:

• You know what to do: grind over everything
• Add to tomato sauces, braises, beans, soups and stocks

Our savory, funky Fermented White Peppercorns are highly prized in Indonesia but rarely found in the US. They add a deep umami flavor and funk to everything they touch. They're grown on a family farm on the island of Bangka by a farmer named Pak Sugiri and his son, Ilham. The peppercorns are picked fresh and fermented according to traditional methods.

Tasting notes: Goat Cheese • Celery • Funky Fermentation

Cooking:

• Grind over steak to mimic the flavor of dry aging
• Use in traditional Cantonese and southeast Asian dishes that call for white pepper