Creole vs. Cajun seasoning
People use these interchangeably, but they're different.
Creole seasoning leans herb-forward: thyme, oregano, basil, and bay leaf, with paprika and cayenne for warmth more than heat.[13] It's a port-city blend — French, Spanish, West African, and Italian cooking all landed in the same New Orleans kitchen.
Cajun seasoning pushes cayenne harder with less herb.[14] It comes from the Acadiana parishes west of New Orleans — rural cooking where you season hard because you're working with what the land gives you.
Our Cajun blend leans into the cayenne side. No salt added, so you control that and season the dish in layers. If that approach is new, read Why we leave the salt out. See the holy trinity for how the fresh ingredients play into both traditions.
One open question: is there a meaningful difference in the ratios, or is it more about which jar you reach for first? We're still thinking about this one. If we make a Creole blend next, the herb-to-heat ratio is where the real difference will show up.