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Cajun

Cajun
The most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya can trace their roots back to the Canadian Maritimes. When French-speaking Acadians, also known as Cajuns, came to Louisiana from Canada they met culinary influences from African, Native American, and Spanish people. Cajun cuisine has a reputation for being hot and spicy but that isn’t really true. Cajun food is richly seasoned but not always hot. Most dishes begin with a base of bell peppers, onion, and celery, referred to as ‘trinity’. Parsley, bay leaves, thyme leaves, and scallions are commonly used along with garlic and cayenne pepper.

Sweet Basil

Chefs and mixologists slap their basil to release its sweet freshness. It pairs perfectly with tomato and garlic but also...

Egyptian Basil

Basil and basilisk share etymology and a story: basileus in ancient Greek means king. Romans believed the king of herbs...

Egyptian Basil, Organically Sourced

Basil and basilisk share etymology and a story: basileus in ancient Greek means king. Romans believed the king of herbs...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Classic Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Extra Hot Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Salt Free Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Celery Flakes

Celery is the first among equals of Cajun cooking's holy trinity. (The other two are bell peppers and onions.) Its...

Celery Salt

Fine-grained salt and ground celery seed make a wonderful, all-purpose seasoned salt. Sprinkle our Celery Salt Seasoning on roasts or...

Ground Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was eaten in...

Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was eaten in...

Chervil

If parsley and anise had a child, it would be Chervil. An ingredient in traditional French fines herbes mixes, chervil...

Diced Green Bell Peppers

This large, sweet, colorful pepper is known by its botanical name in Australia, New Zealand, and India where it is...

Diced Red Bell Pepper

This large, sweet, colorful pepper is known by its botanical name in Australia, New Zealand, and India where it is...

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an...

Cayenne Pepper, Organically Sourced

Derived from the Tupi for ‘pepper,' cayenne appears in Caribbean, Creole, and Cajun cuisine. It is an excellent complement to...

Crushed Red Chiles

Crushed red pepper flakes are an icon of Italian family restaurant tables. Their use as a condiment originated in Bukovo,...

Freeze Dried Chives

A cousin of the scallion, chives have a delicate onion flavor. Freeze-drying preserves their color, scent, and texture. These Freeze...

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use...

Chopped Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes nine pounds of fresh, top-grade...

Granulated Garlic

Our USA-grown Granulated Garlic powder is a versatile weapon in the kitchen. Garlic has its greatest impact when used as...

Minced California Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes nine pounds of fresh, top-grade...

Granulated Garlic, Organically Sourced

Our organically sourced Granulated Garlic powder is a versatile weapon in the kitchen. One quarter teaspoon equals one small clove....

Roasted Granulated Garlic

Roasting garlic mellows its punch. This Roasted Granulated Garlic powder adds a nutty flavor where standard garlic might be too...

Gumbo Filé

Gumbo just isn't the same without true gumbo filé made from dried and powdered sassafras leaves. Ground in small batches,...

Louisiana Creole Blend

The Creole cuisine of New Orleans unites European, Caribbean, and African influences. West African okra in French bouillabaisse became gumbo....

Marjoram

Delicate and piney, marjoram stars in Hungarian stews and is an essential component of herbes de Provence. Long before rose...

Ground Nutmeg

Nutmeg was once so rare and valuable the Dutch traded Manhattan to the British for the sole island on which...

Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion flakes are great with...

Toasted Granulated Onion

Toasting fresh onions grown in California's fertile soils to a golden brown brings out a rich, sweet, caramel-like flavor. Add...

Granulated White Onion

These California-grown dehydrated onions are dried carefully to retain their pungency. This granulated version is a tear-free way to add...

Greek Oregano

If Greece had a national herb, it would be oregano. This relative of mint has sweet notes of rosemary and...

Turkish Oregano, Organically Sourced

Were Greece to recognize a national herb, oregano would be it. This relative of mint has sweet notes of rosemary...

Hungarian Sweet Paprika

This very high quality paprika from the Kalocsa region of Hungary bears the name Csemege, or “Exquisite Delicacy.” Hungarian sweet...

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