Black & White Peppercorn Blend

Two peppercorns, two kinds of heat. Black brings citrus top notes and a pleasantly bitter finish, white brings a clean burn that lingers, and both share an earthy, piney base.

Ingredients: Black peppercorns and white peppercorns.

How to use: Grind it anywhere a recipe calls for pepper. Added early, it mellows into the dish; cracked on at the end, you get the full range.

Try it on: braised chicken, grilled asparagus, soups, pasta alfredo, stir-fry, and salted caramels.