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These small and lightweight pepper mills can be used with just one hand. They’re convenient, space-saving and great for people who have trouble twisting the usual type of pepper mill. Simply press and release the top plunger to dispense just the right amount of pepper. To fill it, turn the mill upside down, unscrew the metal base and add peppercorns to the compartment. From left to right, the mills are made of spalted tamarind, padauk and dyed resin embedded with pine cones.
Height: 6”
Diameter: 1-1/4”
A member of the Oglala Lakota tribe, Sean Sherman is a chef, cookbook author, forager of local ingredients and promoter of Indigenous cuisine. This cuisine used native, whole and traditional foods—such as wild game, fish, berries and cultivated rops like corn and beans—that are natural to a specific region and integral to the culture and health of indigenous peoples. Sherman has won several James Beard awards, including one for his cookbook, The Sioux Chef’s Indigenous Kitchen.
These small and lightweight pepper mills can be used with just one hand. They’re convenient, space-saving and great for people who have trouble twisting the usual type of pepper mill. Simply press and release the top plunger to dispense just the right amount of pepper. To fill it, turn the mill upside down, unscrew the metal base and add peppercorns to the compartment. From left to right, the mills are made of spalted tamarind, padauk and dyed resin embedded with pine cones.
Height: 6”
Diameter: 1-1/4”
A member of the Oglala Lakota tribe, Sean Sherman is a chef, cookbook author, forager of local ingredients and promoter of Indigenous cuisine. This cuisine used native, whole and traditional foods—such as wild game, fish, berries and cultivated rops like corn and beans—that are natural to a specific region and integral to the culture and health of indigenous peoples. Sherman has won several James Beard awards, including one for his cookbook, The Sioux Chef’s Indigenous Kitchen.