Cajun Seasoning Works When the Three Peppers Stay Distinct
Cajun seasoning usually combines paprika for color, cayenne for direct heat, black pepper for slower pungency, and a…
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Mixes That Have to Survive Sustained Direct Heat
Western blends were built for rubs, roasts, and boils, where a spice has to hold up to sustained direct heat. Cajun, Old Bay, herbes de Provence, and Italian seasoning are here, with the proportion each herb should take and the ones that scorch if the mix goes on too early.
What actually goes in the jar, in what proportion, and which commercial versions leave things out.
In This Collection
In this collection 6 profiles
Herbes de Provence: Does Lavender Belong in the Blend?
Herbes de Provence is a dried herb blend commonly built around thyme, rosemary, savory, and oregano, while lavender is…
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Italian Seasoning: What Belongs in the Blend?
Italian seasoning is a dried herb blend usually built from oregano, basil, thyme, rosemary, and marjoram. Crush coarse…
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What Goes Into Taco Seasoning and How Should You Use It?
Taco seasoning is usually a chile-and-cumin blend with paprika, garlic, onion, oregano, pepper, and optional salt or…
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What Is Pumpkin Pie Spice and How Should You Use It?
Pumpkin pie spice contains warm ground spices, not pumpkin, sugar, or salt. Cinnamon should lead, ginger and nutmeg…
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What Is in Old Bay Seasoning, and How Do You Use It?
Old Bay is a salty, celery-forward Chesapeake seasoning with paprika, red and black pepper, mustard-like sharpness, and…
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