Ingredients: Salt, Red Pepper, Black Pepper, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Garlic, Silicon Dioxide (to Prevent Caking).

The Tony Chachere's facility is located right in Opelousas, so it's created, packaged and shipped all from Louisiana! We wanted to learn more about this long-standing Southern pantry must-have, so we talked to our friends there to find out more about the history of the company.

Tony Chachere's is a brand that has become synonymous with Cajun cuisine and has been a staple in American kitchens for decades. Originating from the heart of Louisiana, the brand has a rich history that is intertwined with the culture and flavor of the region.

Its popularity exploded and to satisfy demand, in 1972, Tony began to manufacture his now famous Creole Seasoning.

Creole seasoning is a versatile spice mix. It works on all kinds of meat and seafood dishes. Use it when cooking shrimp, fish, or chicken. It also tastes great in gumbos, stews, and soups!

Creole seasoning is a blend of powdered spices that commonly show up in Creole cuisine. In a Creole kitchen, the cook would add the individual seasonings according to taste instead of using a spice blend. Creole seasoning makes the process easier since you don't have to measure each ingredient out.

Tony Chachere - the man, not the spice mix - was from Opelousas, a little town in Cajun Louisiana where he was born in 1905. Before he was developing flavors, he was developing elixirs; Chachere's career was in the drug business, first as a traveling salesman and then as a wholesaler.

The ingredients of seasoning Salt, aromatic herbs, spices and bouquet garni are the main ingredients. Salt adds its own flavour, saltiness, and brings out the aromas in dishes. Spices and aromatic plants add aromas or other sensations, such as heat and spiciness. Spices may be used alone or blended, whole or powdered.

Creole seasoning originated in the Louisiana bayou and is often referred to as Cajun seasoning. Our Creole seasoning is a blend of black, red and white pepper, along with additional herbs and spices.

Creole seasoning originated in the Louisiana bayou and is often referred to as Cajun seasoning. Our Creole seasoning is a blend of black, red and white pepper, along with additional herbs and spices.

The base of Creole seasoning consists of black pepper, garlic powder, onion powder, a pinch of cayenne for a spicy kick, and herbs, such as dried thyme, basil, and oregano, for aromatics. Add bay leaves, rosemary, and parsley for extra seasoning or to replace one of the other herbs found in this spice blend.

Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.