KPG stands for Kalium Pepper Garlic. Kalium is where the “K” comes from on the periodic table, and this blend leans into that idea with a low-sodium approach built around potassium chloride, salt, white pepper, garlic, and nutritional yeast. It is sharp, savory, and simple, but not boring. Use it anywhere you would normally reach for salt, pepper, and garlic when you want more flavor and less sodium weight. Made to be overused.
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Sharp, peppery, and garlic-heavy with a savory low-sodium backbone. White pepper gives it a cleaner, stronger pepper bite than standard black pepper, while minced garlic, garlic powder, and nutritional yeast add depth without relying only on salt.
Steak, chicken, pork, burgers, eggs, roasted vegetables, potatoes, rice, noodles, soups, stir fry, garlic bread, and anything that needs a bold pepper-garlic hit.
No Heat to Mild
No chile heat, but the white pepper gives it a noticeable sharp bite.