The production of pepper of this quality is demanding and labor intensive. The various stages of production are supervised by Parameswaran, the owner of the small plantation in the Wynad District of Kerala, an area which has long been accepted as producing the finest quality of pepper in India—if not the world.

Generally, pepper berries are ready for harvesting between late January and March; for ordinary commercial purposes it is customary to pick the berries green before they ripen. However, Parameswaran's pepper is a special quality, as the berries, instead of being picked green have been left to ripen fully. At this stage they are much more difficult to harvest, as each vine (which may grow up to 30 to 40 feet) requires up to a dozen pickings as the berries ripen. But the extra time and trouble taken is fully justified by the increased range and intensity of flavor. This “ripened” pepper, which has been organically grown without chemicals or artificial fertilizers, is of a very special quality and is, of necessity, in small supply since it is grown on a single estate.

All the profit from sales goes back to the plantation, and a proportion of this is used for the benefit of the workers there.We are offering Parameswaran's peppercorns preserved on the vine. To enjoy, gently snap the peppercorns from the vine and grind or crush to desired texture.

Each bot contains approximately 1.3oz. or 36gr.

Salt production at Cervia, a small town between Ravenna and Cesenatico on Italy’s Adriatic coast, dates back more than 2,000 years, beginning with a mixed history dealing with the Umbrans and Greeks. Its name comes from the Latin “acervus” meaning a mound of white salt, called “white gold.”

Sale di Cervia is entirely sea salt, with 2-4% natural humidity, it is never artificially dried or blended with anti-caking additives. This method preserves all of the minor elements found in sea water: iodine, zinc, copper, manganese, iron, magnesium and potassium. The salt workers closely monitor the entrance of concentrated salt water and as soon as sodium chloride has formed, run off the mother brine which contains the bitter chlorides. This and the muds formed are used for therapy treatments at Cervia spas.

Sale di Cervia is harvested from the last remaining artisanal, seasonal, salt flats in Italy. This precious commodity is used in the salting of two famous products of the Emilia Romagna: parmigiano reggiano cheese and prosciutto di Parma. Use this "white gold" to season vegetables, carpaccio, roasted meats, grilled fish, salads and more.

Each burlap bag contains 2.2 pounds net weight of Sale di Cervia Medium Coarse Adriatic Sea Salt from Italy.