Smoked Mediterranean Sea salt combined with #18 mesh Black Pepper
Sometimes the classics need just a slight upgrade. Salt and pepper—the foundation of all seasoning—gets elevated here through smoking and precise pepper grind selection. The #18 mesh specification means consistent particle size that distributes evenly and provides the right amount of bite without overpowering.
Mediterranean sea salt brings mineral complexity that table salt lacks. Smoke adds another dimension entirely—that wood-fired flavor without lighting anything on fire. Black pepper contributes heat, aroma, and that familiar peppery bite everyone recognizes.
This works as a final touch on just about anything savory. Sliced prime rib gets a light dusting. Grilled vegetables benefit from the smoke. Even simple scrambled eggs become more interesting with a pinch. The combination is familiar enough to feel safe but interesting enough to elevate.
Keep it tableside for finishing steaks. Use it for rimming Bloody Marys. Sprinkle over fresh tomatoes with olive oil. The applications are as endless as salt and pepper itself—which is to say, universal.
Ingredients: Smoked Salt and Pepper
