Salts & Peppers

Get inspired with four carefully selected unusual peppers, complete with tasting notes

Sample different coloured, textured and flavoured salts - as featured in BBC Good Food Magazine

Learn all about pepper with Christine McFadden's great book, accompanied by three specialist peppers

Infuse complex, spicy-sweet notes into stews, sauces and pickles or crack over steaks

An African pepper which contains similar essential oils to allspice and cloves - great for dry meat rubs.

For Sichuanese spice and cold tongue-tingling sensations

Highly-valued, complex pepper with intense lemon taste, and tongue-numbing cold-heat

Fruity, Indian pepper with woody notes – great in Southern Indian curries and Neychoru rice

Citrus-juniper notes for fish, grilled vegetables and mozzarella salads

Indian pepper for garam masala, chicken curry and red meat

One of the world's best peppers.  Brings delicate citrus-heat, great with seafood and Cambodian beef dishes

One of the world's best peppers.  Robust and fruity - great with curries and grilled meat.

Widely considered to be the best white pepper in the World. Delicate, liquorice and musk flavours

Famous Basque chilli pepper traditionally used to flavour Bayonne hams and fish stews.

Michelin-starred presentation. Great for salt-cured sashimi, fried fish or salted caramel ice cream

A wonderful, delicate seasoning for sashimi, shellfish and white fish.