Pepper

Guajillo Chili Powder

Guajillo is the backbone of a real Mexican sauce: deep burgundy color, a mild-to-medium warmth, and ...

Tellicherry Black Peppercorn

The gap between fresh-cracked pepper and the flat, dusty stuff in most pantries comes down to one th...

Cayenne Pepper

Clean, sharp, building heat that works into a dish instead of sitting on top: that is ground cayenne...

Tellicherry Black Peppercorn - Ground

One shake and dinner has backbone. This is Tellicherry black pepper stone-ground fresh in small batc...

White Peppercorn Ground

When a white sauce needs seasoning mid-whisk, stopping to grind is the last thing you want. This whi...

Smoked Paprika

The smoky backbone of great barbecue rubs, smoky beans, roasted potatoes, and paella. A small spoonf...

Hungarian Paprika

Goulash, chicken paprikash, a pot of stewed peppers and onions: these are the dishes Hungarian papri...

Paprika

One jar of sweet paprika earns its place in nearly every savory dish you cook. It brings a warm, mil...

Chipotle Flakes

Deep, smoky heat with a sweet edge, in flakes you can see: that is what chipotle brings to a pot of ...

Crushed Red Pepper Flakes

The jar you reach for over a pizza, a bowl of pasta, or a pan of sizzling garlic and oil: crushed re...

Chipotle Powder

Smoky depth that blends invisibly into whatever you are cooking: stir a spoonful of chipotle powder ...

Chimayo Pepper

A red chile with real depth: sweet, earthy, and woodsy-smoky, with a smooth heat that builds gently ...

White Peppercorn

A cream sauce or a pale potato soup that should look clean but still taste peppery is exactly where ...

Mixed Peppercorns

You know the pepper that hits you the second the mill turns, the fragrant kind from a good restauran...

Lemon Pepper

Reach for this when wings, a fish fillet, or a tray of roasted vegetables needs that sharp, peppery,...

Bourbon Barrel Smoked Pepper

Reach for bourbon barrel smoked pepper when you want wood-fired smokehouse depth on everyday food wi...

Chile de Árbol

Clean, bright, direct heat, the sharp taqueria kind that punches through a salsa without muddying th...

Szechuan Peppercorns

That bright, buzzing tingle on your lips, the one that makes a bowl of Sichuan noodles feel electric...

Ancho Chile Pepper

Reach for ground ancho when you want the deep, smoky-sweet backbone of Mexican cooking without wrest...

Chili Pepper

A pot of chili, a tray of enchiladas, or a bowl of posole comes alive with deep, sweet, real red-chi...

Spanish Paprika

Warm a spoonful in olive oil for thirty seconds and flat, forgotten pantry paprika turns into someth...