CAJUN IS A MELTING POT OF CULTURES AND CAJUN SEASONING IS A TRUE BLEND OF ITS PEOPLE WITH EACH CULTURE PLAYING A PART IN THE FLAVOUR WHICH COMES TOGETHER AS ONE. BOLD, WARM, SPICY AND HEARTY.
INGREDIENTS: Spices (sweet paprika, black pepper, cumin, cayenne pepper, white pepper, chilli flakes) (79%), pink himalayan salt, thyme, oregano, bay leaf
PRODUCED AND PACKAGED ON A PREMISES WHICH USES CELERY SEED
ALL OUR PACKAGING IS PAPER RECYCLABLE.
The Acadian story begins in France and ends down by the Bayou in Louisiana, where a melting pot of cultures became the Cajuns.
In 1604 descendants of the French began settling in Acadie, now Nova Scotia. Exiled by the British they embarked on a long journey leading them to the Bayous of Louisiana. The Acadians, living off the land, were confronted with a new climate and different ingredients. This meant their traditional French cuisine changed, with the replacement of carrots with bell peppers in the “Holy Trinity” and the introduction of more exotic spices like black pepper and cayenne, and the addition of paprika from the Spanish.
The Acadians became Cajuns as they adapted to their new home and its people. The blend of diverse cultures and influences from the American Indian, African American and European descent, each brought new skills, cooking style and flavour, once again changing their cuisine.
Cajun seasoning is a true blend of its people, together they brought aspects of their cultures and cuisines and over time became one. A true example of a melting pot.