When I have guests they are often intrigued by what I have in my vessels on the counter.
I always have sea salt that I can add by hand when I am cooking. I like the texture and also the health benefits.
My pepper is a melange of three types of pepper. Black cracked pepper, white pepper and Asian red pepper. I learned about this when I was working with a cook on my husbands ship.
Each pepper hits your taste buds in a different spot.
The small dish is sugar coated fennel seeds often seen in Indian restaurants. They are tasty, they freshen the breath and also help with digestion.