About PepperMary Specialty Products

After years of experience with such restaurants as Tommy Bahama, Hillview Grille, Legal Sea Foods, J.C. Hilliary’s, Page’s Loft, and the Delaney House, the founders Mary Lapointe and David Lapointe of PepperMary Specialty Products were inspired to create their own spice blends. They created the blends not only out of a love for Southern cooking, but they also craved a healthier, low-sodium alternative to the plethora of massed produced off-the-shelf brands that punched-up flavor not by investing in quality ingredients, but instead by boosting the sodium and MSG levels. Any true chef of authentic Cajun cuisine will advocate a dedication to the freshness and variety of the ingredients themselves, not simply spiking the salt levels. For example, the staple seafood and meat dishes of Les Acadiens were often pulled fresh from the farm or the sea, so why cloud nature’s freshness with salt and artificial sodium? From the start PepperMary has maintained a staunch fidelity to fresh Cajun seasonings and spice blends. PepperMary has never wavered from this core concept and consequently has remained loyal to five-star chefs as well as down home Southern cooks. Vive Les Cajuns!

And so it all began for PepperMary back in 2001 with the formulation of their first seasoning—PepperMary Cajun Blend. After the success of this new seasoning PepperMary developed the Island Jerk Rub, Mesquite Blend and our latest, the Chipotle BBQ Rub. The entire product line of PepperMary reflects the founders’ families own upbringing in the deep South in such places as Louisiana, Oklahoma, Texas, Mississippi and Arkansas. PepperMary products are a blend of place, heritage, and that inimitable Cajun spirit and joie de vivre!