Flavor Apothecary: Cajun Seasoning

What is Cajun Season? What is it not? Where did it come from?

It started as a method for people to carry around a pre-mixed flavor that was shelf stable and your didn't have access to fresh herbs and jars of ingredients. Also, New Orleans is the birth place of modern pharmacy, and would often be a place that would grind and mix herbs and spices into prescribed recipes. They would even sale Hatian Vodou tinctures and digestives. Peychaud's Bitters is an early example.

Why it works: The three peppers. The levels of flavor: cayenne for kick, white for base, and black for floral. Add Italian red pepper flake for heat. Always add to hot roux before wake up the pepper. (Feel Free to remove the salt from this, and be able to adjust the salt at the end).

Paul Poudonne called this

Yield: 4 oz.

Time: 10 minutes

Pairing:

References:

Equipment:

• Mortal and Pestle (Spice Grinder).

Ingredients:

1 tablespoon Cayenne Pepper

1 tablespoon White peppercorn

1 tablespoon Black peppercorn

.75 tablespoon Dried thyme

.75 tablespoon Mexican oregano

.5 tablespoon Onion power

1.5 tablespoon Garlic power

1.5 tablespoon Sweet Paprika

Kosher Salt (optional)

Instructions:

1. Add peppercorns to spice grinder, when at good consistency, add herbs and blend. mix in the rest of the ingredients.

Plating Instructions

Tasting Journal

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