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Zatarain's
Zatarain's is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans' Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods. The company was started in New Orleans in 1886 and moved to the suburb of Gretna when the family sold the company, in 1963.Funding Universe - "Zatarain's, Inc. History" It was founded as a grocery by Emile A. Zatarain Sr., in 1886. He created a formulation for |
Zatarain's Logo 1
Zatarain's is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans' Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods. The company was started in New Orleans in 1886 and moved to the suburb of Gretna when the family sold the company, in 1963.Funding Universe - "Zatarain's, Inc. History" It was founded as a grocery by Emile A. Zatarain Sr., in 1886. He created a formulation for |
McCormick & Company
McCormick & Company, Incorporated is an American food company that manufactures, markets, and distributes spices, seasoning mixes, condiments, and other flavoring products to retail outlets, food manufacturers, and foodservice businesses. Their products are available in many countries and it is the largest producer of spices and related food products worldwide, based on revenue. A ''Fortune'' 500 company, McCormick has approximately 14,000 employees around the globe. The company headquarters moved from Sparks to Hunt Valley, Maryland in the third quarter of 2018. History Willoughby M. McCormick (1864–1932), started the business in Baltimore at age 25 in 1889. From one room and a cellar, he sold his initial products door-to-door which included root beer, flavoring extracts, fruit syrups and juices. Seven years later, McCormick bought the F.G. Emmett Spice Company and entered the spice industry. In 1903, Willoughby and his brother Roberdeau incorporated the company in M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Boil
A crab boil is a social event where boiled crabs are eaten, a kind of seafood boil. Louisiana and New Orleans Boiled seafood in southern Louisiana tends to be spicier than that found in other parts of the country. Homemade crab boil recipes call for abundant amounts of hot sauce, cayenne pepper, salt, bay leaf, lemon, and garlic. Mustard seeds, coriander seeds, and allspice are popular extra options. Many people will start with a commercial crab boil product and then supplement it with extra pepper. The leading commercial product is Zatarain's Zatarain's is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orlean ... which comes in two forms. One is a mesh bag with seasonings inside that will steep into the water. The second is a liquid concentrate that can be added directly to the water. The concent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Orleans
New Orleans ( , ,New Orleans Merriam-Webster. ; french: La Nouvelle-Orléans , es, Nueva Orleans) is a consolidated city-parish located along the Mississippi River in the southeastern region of the of Louisiana. With a population of 383,997 according to the 2020 U.S. census, it is the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gretna, Louisiana
Gretna is the second-largest city in, and parish seat of, Jefferson Parish in the U.S. state of Louisiana. "Gretna, Louisiana (LA) Detailed Profile" (notes), ''City Data'', 2007, webpage: C-Gretna "Census 2000 Data for the State of Louisiana" (town list), US Census Bureau, May 2003, webpage: C2000-LA Gretna lies on the west bank of the Mississippi River, just east and across the river from uptown New Orleans. It is part of the New Orleans– Metairie– Kenner metropolitan statistical area. The population was 17,814 at the 2020 U.S. census. History According to the history published by the city, Gretna's history can be traced to a plantation established by Jean-Charles de Pradel by 1750 (when the plantation house, ''Monplaisir'', was built). By 1813, the plantation had passed into the hands of one François Bernoudy. John McDonogh (also spelled John McDonough), then a resident of New Orleans, bought the establishment, moved into the house and founded a set ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole Cuisine
Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States. Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. History The ''Picayune Creole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called " the trinity" by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an annual in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In South Asian cuisine mustard oil or ''shorsher tel'' is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ''jhaal'' and ''paturi''. A variety of pickles consisting mainly of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Several unrelated fragrant shrubs are called "Carolina allspice" ('' Calycanthus floridus''), "Japanese allspice" (''Chimonanthus praecox''), or "wild allspice" (''Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop. Care mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesh
A mesh is a barrier made of connected strands of metal, fiber, or other flexible or ductile materials. A mesh is similar to a web or a net in that it has many attached or woven strands. Types * A plastic mesh may be extruded, oriented, expanded, woven or tubular. It can be made from polypropylene, polyethylene, nylon, PVC or PTFE. * A metal mesh may be woven, knitted, welded, expanded, sintered, photo-chemically etched or electroformed ( screen filter) from steel or other metals. * In clothing, mesh is loosely woven or knitted fabric that has many closely spaced holes. Knitted mesh is frequently used for modern sports jerseys and other clothing like hosiery and lingerie * A mesh skin graft is a skin patch that has been cut systematically to create a mesh. Meshing of skin grafts provides coverage of a greater surface area at the recipient site, and also allows for the egress of serous or sanguinous fluid. However, it results in a rather pebbled appearance upon hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: * Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree ('' Um ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
