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Kampot Black Peppercorns
Kampot peppercorns from Cambodia carry a strict regional designation, much like Champagne. The black varietal starts out fruity and floral, which gives way to a spicy richness. The red ones start out with a subtle, jasmine-like sweetness which opens up to a subtler heat. Also available in Red. Visit our blog to learn about what makes Kampot peppercorns so special.
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Portuguese Saltcream Sea Salt
Portuguese fisherman chased the prized codfish across the North Atlantic. In the days before refrigeration, salt preserved the fish on the long voyage home. Thus bacalhau, the backbone of Portuguese cuisine, was born. This pristinely white sea salt is hand-harvested. Saltcream is a saltpan's delicate top-most layer perfect for any occasion that calls for fleur de sel. Visit our blog to learn how this rare sea salt is made.
Porcini Sea Salt
In the late summer and early autumn, you will see porcini mushrooms hung from the ceiling in rustic kitchens across southern Europe. In this blend, these nutty dried mushrooms are ground into a powder, then mixed with fine Portuguese sea salt to create the next best thing to truffle salt. Also available in Whole Porcini Mushrooms, or Porcini Powder.
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Peppercorns Royale
If merely one type of peppercorn was once worth its weight in gold, this mix of black, green, white, and pink peppercorns would have been suited to royalty. The varying colors, flavors, and spiciness of this blend adds a rich elegance to fish and sauces. Also available in French Peppercorn Blend, or European Peppercorn Blend.
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