The blending of herbs and spices in Deep South Louisiana Creole kitchens began hundreds of years ago, influenced by a wide array of cultures such as the Native Americans, Spanish, French, Italians, Germans, and the Africans, as well as early immigrants who were settling in American colonies.
Our seasoned blends are created by following secret recipes using 22 herbs and spices. It is specially formulated to capture the essence of early Creole kitchen recipes. First introduced in 1966, Colonel Lee’s Private Stock earned its reputation as “The Original” Louisiana Creole Seasoned Salt.
Colonel Lee’s Private Stock has been handed down through generations of families across the US and Canada for more than 52 years, proving that this product truly may be habit forming.
We want our customers to know that “The Original” Creole Seasoned Salt was developed in the early 60s right here in America, where it is still made today. It first went to market in 1966, and our company believes that it is the oldest Creole Seasoned Salt. So far, we found none that claims otherwise.
“Lagniappe”, pronounced “Lon yap” Is a Cajun French word meaning “a little extra amount as a gift” and is a long-held Louisiana tradition. As Louisianans you hear us say, “Lasissez les bons temps rouler!” or “Let the good times roll!”
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Each of our 4 or 4.5 oz. products actually contains nearly one extra full ounce of our delicious seasoning as “Lagniappe!” As an extra gift to our customers, our larger 14 and 15oz. products contain almost one half ounces of spices.
Our blend, Colonel Lee’s Private Stock contains 22 herbs and spices carefully blended to closely capture the various flavors of the Creole kitchens in early Louisiana.
We would like to warn our customers that our seasonings may be habit forming. They add a depth of flavor to the food, making it taste better, and without a doubt, can make you a better chef!
Our spice blend is a Certified Product of Louisiana, produced in Denham Springs, LA, a small community east of Baton Rouge. Also, our product is Certified Cajun and Certified Creole.
Did you know that Creole and Cajun are very different and distinct cuisines? Creole spices are influenced by a variety of cultures such as the French, Native American, Spanish, Italian, German, African, and all immigrants who were settling in early American colonies.
In the very early years, Creole kitchens were found in aristocrat’s homes and restaurants in New Orleans. The cuisine is based on rich and creamy butter.
In comparison, Cajun cuisine came years later as the French Acadians arrived from Nova Scotia. Their cuisine is based on lard and animal fats and is more related to rural farming areas.
“We love Colonel Lee’s Private Stock so much we bought the company!”
- Dave and Angie Phillips
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