Black and white pepper, various chili varieties (cayenne, ancho, habanero), onion, oregano, thyme, rosemary, garlic
May contain traces of sesame, mustard and celery.
Use:
Cajun, known from Creole cuisine, gives many dishes a nice, rounded, spicy note. For example, it can be used as a spice for pasta or rice dishes, but also for vegetables or poultry.
Storage:
This spice mixture should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
