Derived from the fruit of the Piper nigrum plant, this spice is also known as organic medium black pepper. Pepper is technically a berry, consisting of a skin, a fruity outer layer, and a single seed inside. Its signature heat comes from piperine, an alkaloid found in both the seed and the fruit. The outer layer also contains terpenes (pronounced tur-peans), which give black pepper its unmistakable citrusy, floral, and woody notes. High-quality pepper typically contains 4.6–9.7% piperine and 1–2.5% essential oils, ensuring robust flavor and aroma. Uses: Cooking: Add early in roasts, casseroles, or soups for mellow depth, or sprinkle at the end for a sharper bite. Pairings: Complements herbs and spices like basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, parsley, rosemary, thyme, and turmeric. Foods: Enhances chicken, eggs, fish, pork, salads, soups, strawberries, and tomatoes — and can even surprise in desserts.

Black Peppercorns deliver bold, aromatic heat with a rich, full‑bodied flavor that elevates any dish. Harvested at peak ripeness and carefully dried, these whole peppercorns offer a warm, pungent bite and a complex aroma that releases beautifully when cracked or freshly ground. Flavor Profile - Warm, pungent, and aromatic with a sharp, clean heat and subtle fruity notes. Ingredients Whole dried Tellicherry peppercorns Storage: Airtight -- cool, dark place Shelf Life: 1-2 Years Country of Origin Vietnam

PRODUCT NAME: Lemon Pepper FORMAT: Bulk food‑service ingredient USES: Line seasoning, finishing, rubs, marinades, fry station, pantry applications Ingredients: Black pepper, onion, thyme, lemon (rice, maltodextrin, lemon juice concentrate, lemon oil), coriander, citric acid. Salt‑free, allowing chefs full control over sodium levels Best Uses in Commercial Kitchens-- Grill & Line: Chicken, seafood, tofu, roasted vegetables White fish (halibut, cod), shrimp, salmon Finishing sprinkle for bowls, sandwiches, and composed plates Fry Station: Fries, roasted potatoes, crispy vegetables Adds brightness without clumping Pantry / Garde Manger: Pasta salad, potato salad, cold grain bowls Citrus aioli, dips, dressings, compound butters Prep & Production: Marinades, rubs, brines Batch cooking for soups, sauces, and roasted proteins

PRODUCT NAME: Lime Pepper FORMAT: Bulk food‑service ingredient USES: Line seasoning, finishing, rubs, marinades, fry station, cocktail program Ingredients: Dried lime zest, cracked black pepper, garlic, onion, sea salt. (Ingredient ratios may vary slightly by batch.) Best Uses in Commercial Kitchens: Grill & Line: Chicken, shrimp, fish, scallops Roasted vegetables, potatoes, charred corn Tacos, rice bowls, salsas, fajitas Fry Station: Fries, popcorn, crispy vegetables Adds citrus brightness without clumping Pantry / Garde Manger: Salad dressings, citrus aioli, compound butters Cold grain bowls, pasta salad, ceviche‑style dishes Prep & Production: Marinades, rubs, brines Batch cooking where citrus and pepper add depth Bar Program: Cocktail rims for margaritas, mojitos, mezcal drinks Garnish for citrus syrups and culinary cocktails