Pimped Pepper: The Salt & Pepper Remix Your Kitchen’s Been Craving

It’s like pepper—but better. Pimped Pepper is our gourmet, full-flavoured take on the classic salt and pepper combo. Blended with New Zealand sea salt, black and pink peppercorns, garlic, and smoked paprika, it’s your new everyday essential—bold, versatile, and packed with attitude.

Use it before, during, or after cooking. From premium ribeye to roast veg, this is the flavour upgrade your grinder wishes it could be.

A New Spin on an Old Classic

Salt and pepper have been the backbone of seasoning for centuries—but sometimes, the basics need a glow-up. That’s where Pimped Pepper comes in.

Inspired by:

• The BBQ holy trinity: Salt, Pepper, Garlic (SPG)

• Smoky paprika for complexity

• Feedback from real Kiwi cooks: “Not too salty. Not too peppery. Just right.”

Originally crafted to bring the best out of steak and roast meats, this blend quickly became a go-to for everything from whitebait fritters to smashed avo toast. It’s a modern Kiwi pantry staple with serious flavour power.

Ingredients & Flavour Profile

So, what makes this blend so bangin’?

• NZ Sea Salt – clean and crisp with a satisfying crunch

• Black & Pink Peppercorns – warmth, citrus notes, a hint of fruitiness

• Garlic, Onion & Smoked Paprika – umami, richness, and depth

• A hint of ????– theres something special here, 

The flavour journey:

1. Crisp, clean saltiness

2. Warm, peppery zing

3. Smoky garlic and paprika umami

4. A fruity finish thanks to the pink pepper

It’s like Montreal steak seasoning got a gourmet Kiwi upgrade. Less salty, more balanced, and leagues beyond supermarket lemon pepper blends.

Traditional & Creative Uses

This all-purpose rub was made to level up anything savoury. Use it like salt and pepper—but better.

Classic Applications:

• Steak rub – season generously 1 hour before grilling

• Roast beef or pork – rub directly into fat or skin

• Fish – grilled, pan-fried, or baked (just a light touch)

• Beef patties – season inside and out

Creative Twists:

• Avocado halves – drizzle with balsamic and sprinkle

• Whitebait fritters – just a pinch in the batter

• Tomato sandwiches – brings out their juiciness

• Roast potatoes or wedges – tossed in oil and baked

 “I put it on everything savoury—addictive!” – Mike, Wellington

Cooking Tips & Techniques

✅ Use as a dry rub for a killer crust on meats
✅ Finish off veg, pasta, eggs, or salads with a sprinkle
✅ Upgrade your salt & pepper—keep it on the table
✅ Use raw in salad dressings or marinades for bold, fresh flavour

 Pro tip: Press it into burger patties before grilling for crisp, seasoned edges that pack a punch.

Why Pimped Pepper is Special

 Made in New Zealand – using local sea salt and premium ingredients
️ Balanced & bold – savoury, aromatic, but never overpowering
 Flavour-layered – subtle smoke, a bit of heat, a fruity finish

 “My steak game improved 100% overnight!” – Happy customer

It’s the little black seasoning dress—goes with everything, makes everything better.

Recipe Highlight: Big Mac Tacos

This fast, flavour-packed dinner shows how versatile Pimped Pepper really is.

Quick Summary:

• Press seasoned beef mince onto tortillas

• Pan-fry until golden, then add cheese

• Load up with lettuce, pickles, and special sauce

• Finish with a generous shake of Pimped Pepper

 Full recipe here

The Everyday Essential

Whether you’re searing steak, roasting veggies, or just finishing off some eggs, Pimped Pepper delivers the gourmet twist you didn’t know you needed. It’s salt and pepper—supercharged with flavour, texture, and zero filler.

Ready to ditch the boring grinder? Grab a jar of Pimped Pepper and see why plain just doesn’t cut it anymore.