Pink Peppercorns: Hot, pungent, slightly sweet, with a pleasant bite, they are a perfect garnish for a host of foods, including sauces, dressings, and dips. Especially delicious when added to melted butter.

White peppercorns: Starts out the same as black pepper, but is allowed to ripen a few more weeks on the vine. The berries are then picked, soaked in water and the husks are removed. The flavor is slightly less robust than black pepper.

Green peppercorns:  The same fruit as black pepper, but harvested while slightly immature. Green peppercorns have a fresh, clean flavor and slight peppery bite. They are used more for flavoring than for seasoning.

California Sea Salt: Flavorful, sun cured sea salt crystals perfect for grinders.