Creole Seasoning Style:1/2 Cup or work it into meat

or work it into meat sauces

and cocktail rims

so they stay aromatic instead of turning to dusty

lightly brisk cup

Those are calendula petals (marigold)

Creole Seasoning Style:1/2 Cup or work it into meatThe layered, herb forward seasoning that tastes of a New Orleans kitchen: paprika and herbs over a deep savory base, built to make gumbo, jambalaya, etouffee, and blackened style fish and chicken taste like the real thing. Where a rustic Cajun blend leads with pepper heat, Creole is the more refined, aromatic cousin, rounded out with sweet basil, thyme, Mexican oregano, and celery seed for a fuller, more complex flavor. Shake it onto shrimp, chicken,