Satisfaction Guaranteed

Our customers don’t cut corners and we don’t either! When you walk into our stores, you’ll quickly notice our high standards.

First, we offer only the finest products nothing but the best quality will be accepted.

Our stores are always clean and well maintained we monitor all areas of the store, even those that a customer won’t see.

Our commitment to food safety is our highest priority from fish to meat to poultry to deli items, we have licensed food handlers who are knowledgeable and respectful of perishables.

Freshness is mandatory we never offer product that is not at its peak, be it dairy, produce, meat, etc

Full Flavor brings out the best in our food offerings by following our quality, cleanliness, safety and freshness standards, we ensure that you’ll have the benefits of optimal flavor and delectable taste.

Whether you shop in our physical stores, order by phone and/or fax. The products you purchase are proof of our overall commitment to providing you with the quality and service you deserve.

If, for any reason, you are dissatisfied with any portion of your Potash experience, please contact us immediately. We always guarantee your complete satisfaction!

Notes from the Chef:  Pepper Pertinence

Pepper comes in more colors than just black.  There is also white, green, and pink peppercorns.  They all come from the same plant, except for the pink ones, which are actually not related to the others.

To produce black peppercorns, clusters of berries are picked when they begin to ripen.  The berries shrivel and turn dark as they dry in the sun.  White peppercorns are just the core of the ripe peppercorn berries.  They are soaked in water so the outer skin can be rubbed off, then the smooth, gray, inner peppercorns are dried until they turn creamy white.  Green peppercorns are picked when still green and immature, then freeze-dried to retain color and flavor.  Sometimes they are brined, which produces an entirely different product. 

Always store your pepper in cool, dark, dry place.  Whole peppercorns have a 3 year shelf life; ground pepper one year.  However, I like to buy my pepper in small fresh batches and grind it fresh each time I use it.

I live to make pepper swiss bread.  Defrost one loaf bread dough.  Flatten it and brush with olive oil.  Sprinkle with fresh ground pepper and swiss cheese.  Roll it up, shape itnto a loaf, brush top with olive oil and black pepper, let rise, bake and enjoy!

Spice up your life!  Chef Pearl