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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.
Basil, California

Sweet Basil

Chefs and mixologists slap their basil to release its sweet freshness. It pairs perfectly with...
Bay Leaves, Turkish

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for...
Cajun, Classic Seasoning

Classic Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and...
Cajun, Extra Hot Seasoning

Extra Hot Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and...
Cajun, Salt-Free Seasoning

Salt Free Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and...
Celery Flakes

Celery Flakes

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

Celery Salt

Fine-grained salt and ground celery seed make a wonderful, all-purpose seasoned salt. Sprinkle our...
Celery, Ground Seeds

Ground Celery Seeds

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

Celery Seeds

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

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It...
Chiles, Crushed Red Flakes

Crushed Red Chiles

Crushed red pepper flakes are an icon of Italian family restaurant tables. Their use as a condiment...
Chives

Freeze Dried Chives

A cousin of the scallion, chives have a delicate onion flavor. Freeze-drying preserves their color,...
Coriander, Ground Moroccan Seeds

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and...
Garlic, Chopped

Chopped Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes...
Garlic, Granulated

Granulated Garlic

Our USA-grown Granulated Garlic powder is a versatile weapon in the kitchen. Garlic has its greatest...
Garlic, Minced

Minced California Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes...
Garlic, Roasted Granulated

Roasted Granulated Garlic

Roasting garlic mellows its punch. This Roasted Granulated Garlic powder adds a nutty flavor where...
Gumbo File

Gumbo Filé

Gumbo just isn't the same without true gumbo filé made from dried and powdered sassafras leaves....
Louisiana Creole Blend

Louisiana Creole Blend

The Creole cuisine of New Orleans unites European, Caribbean, and African influences. West African...
Marjoram

Marjoram

Delicate and piney, marjoram stars in Hungarian stews and is an essential component of herbes de...
Nutmeg, Ground

Ground Nutmeg

Nutmeg was once so rare and valuable the Dutch traded Manhattan to the British for the sole island...
Onion, Green Flakes

Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion...
Onion, Toasted Granulated

Toasted Granulated Onion

Toasting fresh onions grown in California's fertile soils to a golden brown brings out a rich,...
Onion, White Granulated

Granulated White Onion

These California-grown dehydrated onions are dried carefully to retain their pungency. This...
Oregano, Greek

Greek Oregano

If Greece had a national herb, it would be oregano. This relative of mint has sweet notes of...
Paprika, Hungarian Sweet

Hungarian Sweet Paprika

This very high quality paprika from the Kalocsa region of Hungary bears the name Csemege, or...
Paprika, Smoked Hot

Smoked Spanish Hot Paprika, Pimenton de la Vera Picante

Made from peppers slowly dried over an oak fire, this smoky paprika forms the flavor base for...
Paprika, Smoked Sweet

Smoked Spanish Sweet Paprika, Pimenton de la Vera Dulce

Made from peppers slowly dried over an oak fire, this Smoked Spanish Sweet Paprika forms the flavor...
Parsley Flakes

Parsley Flakes

Argentine chimichurri, Slovenian tržaška omaka, and Lebanese tabbouleh all feature the bright,...
Pepper, Coarse Grind

Tellicherry Pepper, Coarse Grind

This "black gold" was treasured by the Ancient Egyptians. Today, it has made its way into nearly...
Pepper, Cracked Grind

Tellicherry Pepper, Cracked

This 'black gold' was treasured by the Ancient Egyptians. Today, it has made its way into nearly...
Pepper, Extra Coarse Grind

Tellicherry Pepper, Extra Coarse

This 'black gold' has been treasured since the time of the Ancient Egyptians. Today, it is in almost...
Pepper, Fine Grind

Tellicherry Pepper, Fine

This 'black gold' has been treasured since the time of the Ancient Egyptians. Today, it is in almost...
Peppercorns, Tellicherry

Tellicherry Peppercorns

This black gold has been treasured since the time of the Ancient Egyptians. Today, Tellicherry...
Scallions

Freeze Dried Scallions

Scallions finish some of the most delicious dishes on the planet. Imagine a platter of grilled meats...
Shallots

Freeze Dried Shallots

In France, shallots form the base of the classic béarnaise sauce for steak. In Thailand, they are...

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