Napa Valley Pepper
The fragrant tang of orange and lemon rise up from our salt-free Napa Valley Seasoning, mingling with black pepper’s citrusy top notes to welcome you in. This medium-grind pepper blend looks a little muscular at first, with the larger grind of pepper mixed in with minced garlic and toasted onion. But it’s a harmonious blend; black pepper is, not surprisingly, the dominant star, but the ensemble cast of garlic and onion, lemon and orange, support one another. While garlic and onion flavors are constant, orange and lemon pop up in refreshing bursts and remind us that they’re here to stay. We blend our Napa Valley Pepper in small batches in our facility, in order to maintain freshness and provide our customers with the most flavorful products possible.
The earliest oranges came into being nearly 8 million years ago, among the Himalayan foothills in a region that encompasses northern India, Bhutan, Myanmar, Bangladesh, and southwestern China. The earliest written record of oranges was found in China and dates to approximately 314 CE, but didn’t make it to Europe until the Moors carried them there in the 10th century. Oranges didn’t come to the Napa Valley until 1856. On average, an orange tree has a life expectancy of 50 years but one of the first trees planted in Napa—in 1856—is still alive. Called the “Mother Tree”, this amazingly long-lived tree is in Oroville. It has survived floods and frosts; Mother was almost considered lost after a severe frost in 1998, when she stopped producing fruit. She has, however, recovered from the frost shock and has resumed producing fruit.
Tips From Our Kitchen
Put this on anything that can stand up to black pepper. Mix it into hamburgers or turkey burgers. Rub onto baked or grilled chicken. This is a wonderful seasoning for crusted salmon or as a rub for London broil. Toss over roasted or grilled asparagus or butternut squash baked with sweet red peppers and parmesan. Mix with rice and currants for stuffed grape leaves. Try it baked with cauliflower in a cheese gratin. Toss over a summer salad with watermelon, red onions, and feta. Stir into sauteed spinach or sprinkle over pasta in a white wine sauce.
Blended with black pepper, roasted garlic, orange zest, lemon peel and toasted onion.
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Serving Size1 tsp
Amount Per Serving
% Daily Value*