Infused Black Pepper Salt

The pepper punch hits right away but the salt's clean mineral finish lingers nicely—I've been finishing fried eggs and avocado toast with it all week. Ground fine enough that it dissolves evenly, no random peppercorn chunks to bite into.

The brininess of the sea salt really comes through, and the freshly ground Tellicherry pepper gives it that sharp, bright kick I didn’t expect. I’ve been finishing roasted veggies and even simple scrambled eggs with it all week.

It’s hard to overstate how handy this is—the peppercorn grind is coarse enough to add a little crunch, but the kosher salt underneath still dissolves quickly on roasted veggies. I’ve been shaking it on eggs every morning instead of reaching for two different jars.