Not something you typically think of when you imagine the flavor of a peppercorn, which would usually be described as earthy, smoky, and spicy. There are a few very rare peppercorns on the earth that don’t have those usual attributes. And the extraordinary Timut Peppercorn is one of them. Lucky for you, we were able to get our hands on them. You’re not going to believe the flavor of these babies!

The Timut Peppercorn is perhaps one of the most unusual ingredients you’ll ever encounter. While technically a peppercorn it doesn’t have any of the typical peppercorn characteristics. Instead, it screams of juicy citrus fruit flavors! Notes of grapefruit, lime, and yuzu with an exciting electric zing make this one show stopping spice. Imagine the buzz of a Sechuan Peppercorn with the vibrant freshness of a juicy citrus fruit. According to Harold McGee in On Food and Cooking, the peppercorns are not simply pungent; “they produce a strange tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue).” What a wild ride!

This miraculous peppercorn hails from Nepal, where it actually grows wild through the higher altitudes. And here’s the real kicker… it’s not actually from the traditional pepper family (piper nigrum). Instead, it’s the dried berry from a tree in the prickly ash family. It grows wild in immense quantities through the region, and has an annual export of over 800 tons! In the Himalayas, it’s used in the small local villages for chutney, tea, or grinding into masala (a local spice blend).

Because the Timut Peppercorn isn’t really spicy, it allows for a wide range of uses. The citrusy spice can be used for just about anything – even pastry and cocktail applications. Imagine a crack of this over grilled halibut or freshly shucked briny oysters. Or a sprinkling over a decadent citrus tart with summer berries. It would make an incredible infusion for a gin martini or even a vodka soda. The fruity notes would pair brilliantly with pork and game like duck or venison. In short – get creative! The Timut Peppercorn has the ability to elevate so many things – it’s up to you to give it a chance! Get cracking.

Ever had a peppercorn that wasn’t… peppery? No heat at all. Not even a spark. Would that be the same as a lion without its roar?  Or perhaps a trumpet without its iconic tinny blare? Maybe. Or maybe it’s something extraordinary, unique, and very very delicious. You see, these sweet peppercorns, they’re real. They exist. We’ve tasted them. And now we’re bringing them to you.

The Pink Peppercorn is a spice anomaly. Not actually a peppercorn at all, but rather a berry from the shrub Schinus. Only fruits from the Piper nigrum plants can truly be called a “peppercorn”. In fact, the plant these berries are derived from cashew tree, and can potentially cause allergic reactions in individuals with tree nut allergies. That aside, it’s a stunning and delicious ingredient, that we’re thrilled to shine a spotlight on!

The flavor of the Pink Peppercorn is incomparable. There really isn’t anything else like it. The outer fluorescent shell of the berry sloughs off and inside is the pungent and punchy inner core. Initially, the flavor is quite sweet. Those hints of sweetness give way to a complex flavor profile of juniper and spruce, spiced woodsy notes, and earthy forest flavors. One important note of distinction, this “peppercorn” should not be ground. It’s too delicate for a grinder, and would just end up as a mashed paste. Better to use the berries whole, as a beautiful vibrant garnish, or crushed very gently to release their aromas.

While it may seem like such a strange ingredient is limited in its applications, that couldn’t be farther from the truth. The sweet fruitiness of the Pink Pepper immediately lends itself well to dessert and pastry applications – particularly when red fruits are involved. Just imagine a few crushed berries folded in with freshly sliced strawberries and vanilla panna cotta – or a sprinkling of whole berries on a crème brulee with sugared raspberries. Heaven! Additionally, they make a great accompaniment to delicate seafood and vegetable dishes – preparations like ceviche and crudo, or perhaps some raw spring vegetables like asparagus or hearts of palm.

 We encourage you to give this unique ingredient a try! It’s guaranteed to quite literally brighten your dishes and contribute a pop of something spectacular and out of the ordinary. Your guests deserve something different, and we’re here to help you give it to them!

Ever have a moment when you’ve finished a dish and you pause… You’re staring at it, just thinking about the ingredients that went into it. You know it tastes good, but could it taste better? Of course it could. This is where Crazy Salt works its magic! A little sprinkle of this and you’ve entered into a whole new realm of flavor possibilities. Sweet and spicy, with intense pops of flavor from spices galore, Crazy Salt will enhance just about any creation into a masterpiece.

This intensely flavored (and colored) salt is from Guerande France, a city on the western coast of the country – known for its salt marches. In these marches, salterns have been built, where workers collect up to 15,000 tons of cooking salt each year and approx. 300 tons of fleur de sel or “flower of salt” per year. The process is quite simple, tides feed the water reservoirs with sea water, where it gets trapped and begins to evaporate. That process of evaporation continues until there are only a few centimeters of sea water left. Ultimately, the salt crystalizes and produces fleur de sel and coarse salt.

After collection, the salt is seasoned with pink peppercorns, thyme, chili, cumin, and paprika. It’s got toothsome crunchy crystals, and a flavor that just keeps on going. These added spices launch the flavor profile into the stratosphere. Seriously, this is some complex flavor chemistry here folks.

The versatility of the Crazy Salt is one of its most endearing aspects. It can be used for pre-seasoning raw meats and seafood, just as well as it can be used as a finishing salt to complete cooked items. Use it to finish sliced meats and bbq, rim a cocktail glass, or even finish a plate of French fries or potato chips. A sprinkle on grilled corn or roasted summer veggies would be divine. The possibilities are endless! Once you start using Crazy Salt – you won’t be able to stop!

Salt is one of those things, it can either be completely looked over as an afterthought, or can be held high on a pedestal as a luxury ingredient meant to compliment a dishes flavors and textures. Here at Lafayette Spices, we believe that the salt you use is just as important as the truffles, caviar, and foie gras. It can be used to add a layer of flavor, color, and even texture to your finished composition. These salts can be added at any time during the cooking process, but they show their highest potential when used to finish a dish. This allows the salt’s flavor to be at its most prominent, and the texture will really shine.

Our brilliant Pyramid Salt is truly a work of art in and of itself. A true Mediterranean delight, it hails from Cyprus Greece. The unique pyramid shape of the Pyramid Salt is created through the process of solar evaporation of sea water where the water is channeled into a chain of shallow ponds or lagoons and then into large pans where the water is gradually heated, forming the pyramid shapes of the salt. The process continues until the salt reaches 3% humidity, and can take up to two years to complete.

Pyramid Salt is known for its dazzling and distinctive pyramid shape, light texture and mild taste. This gourmet flake salt is ideal for use in cooking, baking, and as a garnishing salt for fish and vegetable dishes. The delicate crystals can be crushed in the fingers to make a finer grained salt, or the whole crystals can be used for a toothsome crunch. Use it to top a slice of rare seared beef or add some texture to a caramelized sea scallop. It also works wonderfully on pastries – like a savory spanakopita or a rich dark chocolate mousse.

However you choose to salt your food, be sure to do it with cognizance. The salt you add can make a huge difference in the final outcome of the dish. Pyramid Salt not only adds outstanding beauty and flavor to a presentation, but also exquisite texture.

Look no further, than our very own Cabernet Salt! This bright purple stunner is an incredibly classy and delicious finishing salt. True French Guerande sea salt is soaked in rich cabernet wine, then dried – it’s an infusion that will really knock your socks off. Loads of intense wine flavor in every crystal - little flavor bombs! The bright purple tones of this exquisite salt pair beautifully with sliced red meats, roasted vegetables, and sweet ripe summer tomatoes.

The salt used to create is harvested in the Guerande region of France, a city on the western coast of the country – known for its salt marches. In these marches, salterns have been built, where workers collect up to 15,000 tons of cooking salt each year and approx. 300 tons of fleur de sel or “flower of salt” per year. The process is quite simple, tides feed the water reservoirs with sea water, where it gets trapped and begins to evaporate. That process of evaporation continues until there are only a few centimeters of sea water left. Ultimately, the salt crystalizes and produces fleur de sel and coarse salt.

Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing region. Surprisingly, the origin of this delicious grape variety was an accident! In the 17^th century in southwestern France, an accidental breeding occurred between a red Cabernet Franc plant and a white Sauvignon Blanc plant – Cabernet Sauvignon was born. The plant is known for its thick durable skin and it’s resistance to the elements. This luscious grape is loved worldwide for its elevated tannins (making it a good candidate for aging), full body, and medium level of acidity.

Generally speaking, this incredible finishing salt is going to pair well with foods that already pair well with Cabernet Wine. Flavors of this salt range from green pepper and tobacco to hints of cassis, dark fruit, and cherries. Pair it with red meat like steaks, burgers, beef short ribs, and grilled or roasted lamb. It also makes a fantastic pairing with umami rich foods like mushrooms (especially Portobello) and cheeses like gorgonzola, aged cheddar, and gouda. On the other end of the spectrum, this salt would pair beautifully with a rich chocolate pot de crème or even a sprinkle on a dark fruit pie.

The Cabernet Salt is a stunning, delicious, and unique seasoning that will immediately complement any chef’s pantry. You’ll be pleasantly surprised by its intense flavor and versatility. Bring some Cabernet Salt home today, and get cooking!

Imagine a salt that tastes as good as Fleur de Sel, with even more nutritional power, and a stunning color! You’d say that’s a perfect salt huh? You’d think a salt that wonderful couldn’t possibly exist huh!? Well guess what… it does! And its name is Pink Himalayan Salt! That’s right, this trendy topper is one of our most exciting offerings – here’s why…

Pink Himalayan Salt originates from the Kashmir region of India and the Punjab region of Pakistan. Its iron rich content lends this salt its pink color by means of oxidation. This high mineral content of this salt has made it a go-to for the healthy conscious. Local legend traces the discovery of the salt deposits to the army of Alexander the Great (around 300 BC) but the first records of mining are from the Janjua people in the 1200’s.

Chemically, Pink Himalayan Salt is similar to table salt and has been shown to contain between 96% and 99% sodium chloride. It’s the mineral impurities, more specifically magnesium, calcium, and potassium content that makes the salt its stunning pink color.

You can grind this beautiful stuff onto nearly everything, but we recommend grating it over some freshly sliced summer tomatoes, or hot buttered sweet corn. Because the crystals are too large to use as a finishing salt, they must be ground into a finer powder. This naturally lends itself well mixing into sauces and soups for that extra boost of flavor and minerality.

Whatever you choose to create, you can be sure that it’ll be getting a huge boost of flavor from our Pink Himalayan Salt – beautiful and history rich!

You are not sure what it is, but know in your heart that it just needs an extra pop of flavor? We’ve got your solution right here! It’s Beechwood Smoked Salt! It’s got an intense smoky flavor that’s going to kick your dishes up a few notches, guaranteed! You’ll be amazed at how it transforms an average dish into something really extraordinary.

Beechwood Smoked Salt is harvested in the Guerande region of France, a city on the western coast of the country – known for its salt marches. In these marches, salterns have been built, where workers collect up to 15,000 tons of cooking salt each year and approx. 300 tons of fleur de sel or “flower of salt” per year. The process is quite simple, tides feed the water reservoirs with sea water, where it gets trapped and begins to evaporate. That process of evaporation continues until there are only a few centimeters of sea water left. Ultimately, the salt crystalizes and produces fleur de sel and coarse salt.

This coarse Guerande salt is finished with a 10 day beechwood smoking process. Beechwood makes an excellent smoking wood, though it’s more typically known as a firewood than a food smoke wood. Beech is a hardwood, which means that it doesn’t produce large levels of thick smoke that come from softer woods like pine or fir. Those soft woods can also produce the potential for acrid tasting buildup on foods, and potentially harmful compounds. Beech wood provides a light smoke that is mild, sweet, and nutty. The elongated smoking process ensures that the flavor not only adheres to the outside of each salt crystal, but also penetrates deep inside for an intense, smoky finish.

The true beauty of this salt is in its versatility.  You may immediately think of putting it on smoked or grilled foods – which is a great place for it! But where this salt really shines is on foods that don’t already have those smoky/grilled characteristics. Think for instance about oven roasted vegetables – a little sprinkle of Beechwood Smoked Salt, and suddenly it’s like they were roasted over an open fire! Or perhaps a few crystals on a rich chocolate pudding. The smoky salt would play beautifully with the sweet cocoa notes of the pudding. Finally, consider a little bit of the Smoked Beechwood Salt on crudo or raw fish preparations. The two make an incredible combination - delicate flavors of raw fish and intense smoky salt crystals are a match made in heaven!

Beechwood Smoked Salt is your new go-to for bold flavor addition. Wonderful on pastries, fish, meats, vegetables, and so much more! The history of this incredible condiment paired with contemporary applications makes this salt a surprising and memorable addition to your kitchen!

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They can be harvested from almost all corners of the globe, and have a staggering range of appearances, textures, and flavors. Those differences couldn’t be more evident than in our new Salt Kit – a collection of 4 exotic salts, meant to spark creativity in your kitchen. Each comes from a different location, and has its own unique set of characteristics. The kit includes Pink Himalayan Salt, Cabernet Salt, Fleur de Sel, and Beechwood Smoked Salt.

Pink Himalayan Salt originates from the Kashmir region of India. Its iron rich content lends this salt its pink color by means of oxidation. This high mineral content of this salt has made it a go-to for the healthy conscious. You can grind it onto nearly everything, but we recommend grating it over some freshly sliced summer tomatoes, or hot buttered sweet corn. Because the crystals are too large to use as a finishing salt, they must be ground into a finer powder. This naturally lends itself well mixing into sauces and soups for that extra boost of flavor and minerality.

Cabernet Salt is an incredibly classy and delicious finishing salt. True French Guerande sea salt is soaked in rich cabernet wine, then dried – it’s an infusion that will really knock your socks off. Loads of intense wine flavor in every crystal - little flavor bombs! The bright purple tones of this exquisite salt pair beautifully with sliced red meats, roasted vegetables, and sweet ripe summer tomatoes.  

Fleur de Sel hails from the South of France, and is known as the caviar of salts. Exclusively hand-harvested from select salt marshes along the southern coast. The bright white crystals are a complex balance of sea flavors and briny minerality. It’s often considered the finest salt in the world. The beauty of this salt is in its neutral flavor profile. It can be used for both sweet and savory applications. Imagine a sprinkling over rich caramel sauce or a gooey brownie. Alternatively, it makes a fantastic finishing salt for sliced roasted meat and crispy skinned fish.

Beechwood Smoked Salt is made up of pure French Guerande sea salt that has been gently smoked over beechwood for 10 days. Alternatively, most other smoked salts are artificially sprayed with flavor. Because of the elongated processing technique, this salt has superior flavor and texture characteristics. This is an excellent way to add deep smoky flavor to meats and fish that otherwise wouldn’t have it.

However you choose to salt your food, the important thing is that you’re using a high quality salt that enhances the food you’re preparing – not distract from it. You can be certain that any salt from our Salt Kit is a surefire way to create an incredible masterpiece of a dish!

Here it is… meet Fleur de sel! You two are going to get along just fine!

Think you know all there is to know about salt? Think again! Fleur de Sel is here to blow it all out of the water- quite literally. First of all, what is Fleur de Sel?? This salt is a rare sea salt – that can only be harvested from the coasts of France. Like certain cheeses and wines, it must be from a precise location and meet an exacting set of requirements to be considered Fleur de Sel.

There are two methods typically used to harvest salt for human consumption: mining and sea water evaporation. Mining involves digging deep into underground salt deposits that have been left by ancient salt water lakes, rivers, and oceans. The salt can be dug out of the ground – much like coal or other minerals. It can also be removed through a fracking process, similar to oil, where water is pumped into the ground above a salt deposit, then the salt infused water is pumped back out. Alternatively, salt can be harvested from ocean water, through a collection and evaporation process. Fleur de sel production utilizes this procedure, but the process is much more time consuming. It involves scooping thin sheets of salt that rise to the surface of shallow pools along the coast of France.

Because of the labor intense processes involved with harvesting Fleur de Sel, it is considerably more rare and therefore more expensive than average table and sea salts. It forms naturally only under certain weather conditions, and it must be skimmed off the surface by hand – using special sieves. Ordinary sea salt is made by evaporating sea water and then collecting the remaining salt.

Fleur de Sel is first and foremost, salty – but it also contains a host of other nuances that make it so special. It has a fairly high moisture content (not totally dry) and retains some of those mineral sea brine flavors. Because the cost of Fleur de Sel is fairly high, it’s best used as a garnish, rather than something you’d mix into a recipe. Plus, you don’t want to lose those beautiful crunchy crystals!

Use it to top some gooey brownies or rich creamy caramels – or even a freshly torched crème brulee. Makes a perfect gourmet garnish when added to sliced beef or lamb. Sprinkle it over a fresh summer salad, juicy ripe tomatoes, or a piece of crispy skinned fish. Any way you use Fleur de Sel is guaranteed to make your food shine. Its iconic appearance, crunch, and flavor gives a chef automatic credit – that they choose the best ingredients the world has to offer.

Backyard BBQ season is still here! We all know that big parties in the age of social distancing is a “no no”, but that doesn’t mean you can’t still have a small get together or even a little solo grilling for yourself! Lafayette Spices not only here to help, we’re here to ensure you’ve got the absolute tastiest barbecuing spices right at your fingertips! When it comes to outdoor cookery, here are a few we couldn’t do without…

Beechwood Smoked Salt

This is Pure French Guerande Sea Salt that has been gently smoked over beechwood for 10 days. While most other smoked salts are artificially sprayed with flavor – this Beechwood Smoked Salt remains totally natural, and incredibly intense. Because of the elongated processing technique, this salt has superior flavor and texture characteristics. Because of its intense smoky aroma and flavor, this salt is ideal for items that you’re not able to apply elongated amount of hot smoke to. Think delicately grilled scallops, oysters, and other shellfish. A little sprinkling on grilled corn and other summer veggies would also be an excellent way to utilize this smoky powerhouse salt.

Tellicherry Smoked Peppercorns

Tellicherry Peppercorns are larger than your average pepper because they are left on the vine longer – this process is what gives the peppercorns their deep, rich flavor. Hailing from Tellicherry India, the pepper berries are painstakingly hand smoked and will certainly remind you of your childhood barbecue. Aromas of robust smoke and fruitiness. This is your go-to peppercorn this summer – use it for seasoning pork chops, steaks, burgers, and chicken. Wonderful on seafood before grilling – imagine this smoky goodness on some grilled shrimp, or a swordfish steak! What a meal…

Crazy Salt

This powerful salt blend is crafted in Guerande France and is composed of sea salt, paprika, thyme, chili, cumin, coriander, pink peppercorn, black peppercorn, and rosemary. The intense combination of spices and herbs make it an ideal salt for seasoning meat before cooking. Try rubbing it on raw steaks, chicken, ribs, and pork chops. It’s also perfect for larger cuts of fish – like tuna and swordfish, and even whole grilled seafood like bass and squid. If you’re in the mood for a drink, it makes a tantalizing rim spice for a cool bloody mary or michelada.

Toasted Tex Mex Sesame Seeds

These addictively delicious sesame seeds are made in Japan and will instantly become your new favorite seasoning. The Japanese process of soaking and toasting the sesame seeds 5 times infuses the aroma deep inside and results in a very crunchy condiment. Use these delicious seeds to finish already grilled meats and seafood – try using it to top grilled lobster and summer veggies.

And there you have it! Our picks for your summer PICNIC  (see what we did there?). Make these incredible seasonings part of your summer soiree - you’re guaranteed to like what you taste!