Spices of New Orleans
A Mississippi port whose Creole and Cajun cooking uses cayenne, paprika, thyme and file powder.
Traded and grown here
Best time: February to May, and October to November.
New Orleans has French, Spanish, African, Caribbean and other roots in its food. Cajun and Creole seasoning blends, usually of paprika, cayenne, garlic, onion and herbs, are staples of the city's cooking.
Spices and trade
The holy trinity of onion, celery and green pepper starts many dishes. Gumbo may be thickened with file powder, made from ground sassafras leaves, or with okra or roux. Tabasco and other hot sauces from Louisiana are used at the table.
The place and its people
Creole cooking developed in the city, and Cajun cooking in the rural south-west. Mardi Gras and Jazz Fest are celebrated with food.
Visiting
The French Market sells spices and sauces, and many restaurants serve gumbo and jambalaya.
A trail idea for New Orleans
- French Market Buy Creole seasoning.
- A gumbo restaurant Taste the local stew.
- Cafe du Monde Eat beignets.
- Tabasco Island Visit nearby Avery Island for the hot sauce factory.
Written by the EveryMasala desk with AI assistance. Background: "New Orleans" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Creole mustard: Mwaters1120, Public domain, source