Milly Pepper

Pepper, your kitchen's unsung hero, is finally getting the center-stage treatment. Harvested in Ecuador, Milly comes straight from a fourth-generation family farm that grows nothing but pepper, all the way to your home kitchen. Try all three tins:

Black Pepper: your everyday pepper best suited for red meat, pastas, grilled vegetables, and eggs.

White Pepper: a building pepper, with less upfront heat and more of a slow burn. Use in cream sauces, chowders, and on seafood.

Green Pepper: the most aromatic. Use whenever you reach for fresh herbs or grind over salads.