Lemon Pepper

Reach for this when wings, a fish fillet, or a tray of roasted vegetables needs that sharp, peppery, citrus-bright hit and nothing else will do. Shake it on chicken, fish, potatoes, or popcorn, or work it into melted butter for wet-style wings. Coarse Tellicherry black pepper, real lemon peel, garlic, and onion, with no salt.

Most grocery lemon pepper leans on salt and citric acid to fake the tang. Ours has neither. The lemon flavor comes from real dried lemon peel, which reads bright and aromatic rather than sour, and the pepper is coarse-ground Tellicherry, fruity and deep instead of dusty. Because there is no salt, you season the dish to your own taste.

Hand-blended, salt-free. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Why doesn't it taste sour like a lemon?
The lemon flavor comes from dried lemon peel, which carries the fragrant, zesty oils of the fruit rather than its sour juice. So it reads bright and citrusy without the tartness of fresh lemon or the sharp sourness of the citric acid that many grocery blends add.

How much should I use?
Start lighter than you think. Coarse black pepper and concentrated lemon peel build fast, and it is easy to overshoot on the first try. Add a modest shake, taste, and go from there. Adding more is easy, and taking it back out is not.

How do I make wet lemon pepper wings?
Melt butter with a generous spoonful of the blend, whisk it into a loose sauce, then toss your cooked wings in it until coated. For a dry rub, skip the butter and season the wings straight before or after cooking so they stay crisp.

Is it salt-free?
Yes, and that sets it apart from most grocery lemon pepper, which is often salt-heavy. You get pure pepper, lemon, garlic, and onion, and you add salt yourself to taste.