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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.

Spanish Sweet Paprika, Organically Sourced

Vibrant and sweet, this Spanish Sweet Paprika it is not smoked is excellent for rubs, barbecue sauces, and everything Creole....

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 chorizo and patatas...

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 base for chorizo...

Parsley Flakes

Argentine chimichurri, Slovenian tržaška omaka, and Lebanese tabbouleh all feature the bright, grassy flavor of this intensely green herb. Most...

Tellicherry Pepper, Coarse Grind

This "black gold" was treasured by the Ancient Egyptians. Today, it has made its way into nearly every kitchen everywhere....

Tellicherry Pepper, Cracked

This "black gold" was treasured by the Ancient Egyptians. Today, it has made its way into nearly every kitchen everywhere....

Tellicherry Pepper, Extra Coarse

This "black gold" has been treasured since the time of the Ancient Egyptians. Today, it is in almost every kitchen...

Tellicherry Pepper, Fine

This "black gold" has been treasured since the time of the Ancient Egyptians. Today, it is in almost every kitchen...

Tellicherry Peppercorns

This "black gold" has been treasured since the time of the Ancient Egyptians. Today, Telicherry Peppercorns are in almost every...

Peppermint, Organically Sourced

In Morocco, fiesty, sweet peppermint tea is the way to welcome guests into your home or shop. In England and...

Freeze Dried Scallions

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

Freeze Dried Shallots

In France, shallots form the base of the classic b arnaise sauce for steak. In Thailand, they are cooked with...

French StyleThyme

Thyme is a relative of mint and oregano, which explains its bright, warm, woody, pungency. Its tiny leaves are a...

Broken Leaf Thyme

Among the world s oldest culinary herbs, thyme is a relative of both mint and oregano, which explains its warm,...

Ground Thyme Leaves

Thyme is a relative of both mint and oregano, which explains its bright, warm, woody, pungency. Its tiny leaves are...

Thyme, Organically Sourced

Thyme is a relative of both mint and oregano, which explains its bright, warm, woody, pungency. Its tiny leaves are...

Tomato Powder

No Italian cook would admit to using anything but homegrown tomatoes, but sometimes we all rely on tomatoes in other...

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