This salt, pepper, and chile flakes can be used in every meal to enhance the flavors.
Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping.
Grind whole spices just before cooking for maximum flavor.
Maras Chile Flakes
Maras Chile Flakes
Late Harvest Black Peppercorns
California Coast Sea Salt Flakes
Farmers in Kahramanmaraş, Turkey grow Maras peppers—also known as Aleppo across the border in Syria, where the civil war has destroyed production—in a fertile plain at the base of Ahir Mountain. Dubbed by the Wall Street Journal as the “Eartha Kitt of chiles” for its sultry heat and slow burn, Maras peppers are harvested in late summer, then sun-dried during the day, and wrapped in cloth at night to “sweat.” This unique regional method traps moisture, boosting the pepper’s trademark “wetness,” also enhanced by the cut size of the flakes, which plays a role in how much salt and oil they will hold. Naturally regenerative, a single Maras pepper seed grows into a plant that yields hundreds of peppers, and we hand-select each one after harvest.
Known as “black gold,” peppercorns are one of Vietnam’s largest exports. Berries are often picked green to prevent insects and birds from eating mature fruit, but ours are vine-ripened an extra two weeks under the careful watch of our farmers—a ruby-red hue signals peak fruity and floral notes, as well as a smooth, lingering heat. We source from farms in Quang Tri, where Roots of Peace trains villagers to replace live minefields—more bombs were dropped in this province than in WWI and WWII combined—with this flourishing crop.
Made from seawater collected off the coast of Northern California near Humboldt, these high-grade, crisp, clean finishing flakes are made in small batches with artisanal technique—a delicate dance between filtration and fire evaporation—that seeks to achieve the perfect brine for the crystallization process. As salt crystals form over many hours on the surface of the oceanic concentrate, they sink to the bottom where they are raked, drained, and dried.
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Why are these called The Everyday box?
If we could pick any three spices that we use every day it would be our salt, pepper and chile flakes hands down. Be prepared to never look at salt, pepper and chile flakes the same again. These are not your ordinary spices.
Do you have recipes to go with these blends?
Yes! We have an ever expanding recipe library of chef tested recipes. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at email@example.com.