What Herbs and Spices are used in Creole Cuisine

I love Creole cooking, as it is incredibly flavorful and out of this world. I think the herbs and spices in it are not only full of flavor, but are good for you. Getting to know the spices and herbs used in Creole's cuisine, will help you to know more what it is about. There are neat recipes as well you can make up, spice mixtures to add to your cooking with ease.

Herbs and Spices used in Creole Cooking

Here is a short list of the spices and herbs that can go into Creole cooking. There are some more, but these are a good base. You will see these spices make the cuisine what it is. There is no particular order, they are all important.

Garlic powder an absolute must in Creole cuisine. (Also, see below)

Onion powder- Onions are big in Creole cuisine anyway, but for added flavor or for spice mixtures, you don't want to leave this out. Over time, my use of onion powder has increased, as its an easy way to get added onion flavor sometimes.

White pepper- This is in addition to the black pepper, or red pepper of cayenne. This adds just enough uniqueness from other peppers, to make a difference. You can use it many other dishes as well, and is a great investment.

I can't imagine creole cuisine without garlic, as it seems to add so much. There are even some places that sell special garlics for creole cuisine in particular. Some say they are unlike other garlics, and much better. They are easier to eat raw, than the average garlics.

You will find many different kinds of marinade, sauces, butters flavored with garlic in Creole cuisine. How does a Creole garlic and shrimp sound? How about Garlic Shrimp and Scallop kebabs? However you include it, you want to make sure you include it in your creole recipes.

Black peppercorns- I think we are so used to pepper, we forget how great it really is for many recipes. Creole cuisine is no different. My new favorite way to use it to have a pepper mill that grinds the peppers for me as I need it. You can buy your spice jars of pepper this way sometimes actually now. You can't have creole without the peppers!

Dried thyme leaves- Easy to grow, you can have your own thyme handy for using fresh in your dishes. Dried thyme is what is often called for in spice mixtures, so this is a must have in your spice rack. Its so great for so many things, it's a sure winner.

Dried basil or Dried sweet basil- You can also use fresh basil if you like to grow or buy that. Currently in my garden, a lot of basil is growing. I would definitely snip a bunch off, wash them, and snip into recipes. I have enjoyed the sweet basil more, and think it may work better with creole cuisine. I have seen it asked for in many recipes as well.

Cayenne pepper- Well, the phrase, "some like it hot", applies here! IF you like your sauces and spice mixtures hot, this is the ingredient you want to increase. If you don't like it too hot, don't worry too much about Cayenne, as it does offer a lot of flavor, even with just a little addition to your recipes. You don't want to skip it. If you are worried about stomach issues, like heartburn, rest easy, as it has actually helped my stomach over time, which is very sensitive. Don't assume it will hurt your stomach lining because it seems hot. If you are unsure, ask your physician.

Sweet paprika powder- There is a difference between paprika and sweet paprika. I like to have it fresh as possible, and suggest throwing yours out if it is very old and seems tasteless. For Creole cuisine, you want to use the sweet paprika unless otherwise instructed.

Celery seeds - This adds the unique touch that only celery seed can add. Fresher seed is best, as with all herbs and spices. If you don't have it on hand, but have ground celery seed, or celery salt, that is an acceptable substitution.