Three citrus-and-fruit pepper blends built for Pan-Latin and Caribbean cooking — each one pairs cracked pepper with a different bright top note. Use them as rubs, finishing dusts, or rim salts.What's InsideMango Pepper (6.5 oz) layers sweet, tropical mango against black pepper — natural with grilled chicken, shrimp, pork, and salmon. Lime Pepper (6.5 oz) brings sharp citrus acidity to fish tacos, ceviche, corn, and avocado. Orange Pepper (6.5 oz) is rounder and warmer, ideal for duck, pork shoulder, carrots, and glazed ribs.How to Use Them TogetherRub mango pepper into chicken thighs or pork tenderloin before grilling for a fruity-savory crust. Finish grilled fish, shrimp tacos, or watermelon with lime pepper just before serving. Use orange pepper on roasted carrots, sweet potatoes, or as a glaze base mixed with honey for ribs and wings. Rotate them across a single meal — mango on the protein, lime on the slaw, orange on the roasted vegetables — for a Pan-Latin spread with three distinct citrus signatures. Each also rims a cocktail glass cleanly: lime for margaritas, mango for daiquiris, orange for palomas.Best ForGrilling, ceviche and tiradito, tropical sides, rimmed cocktails, and any cook building bright, sunny plates in the Caribbean and Latin tradition.Ships from Doral, FL.Best for: Citrusy Latin and Caribbean grilling — chicken, shrimp, fish tacos, and tropical fruit salsas.
