The cuisine of the southern United States, influenced by immigrants from Spain, France, and Africa, brought forth flavors that are characteristic of both Creole and Cajun cuisines. While Creole cuisine is less spicy than Cajun, they both make use of similar spices.

Gumbos, jambalayas, and grilled meats in Cajun and Creole cuisine (found in Louisiana, Texas, Florida) are seasoned with aromatic herbs, spicy chili peppers, and various other spices.

Commercial spice blends often include dried onion and garlic, which may have synthetic additives, so it is recommended to use fresh ingredients whenever possible.

GOOD FOR fish and seafood dishes, meat, grilling, marinades, sauces, and vegetables.