Instructions: Q. What is the difference between Cajun and Creole seasoning?

A. We are so flattered that you would ask that of people who are based in Maine. We dont know.

In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc.

Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps. Creole food is more refined and subtler. Cajun food is pungent and peppery.

But over many years, there has been a lot of trading of ideas and styles, and a lot of evolution. Some inland Cajun dishes are probably as different from bayou Cajun dishes as they are from the Creole food being served in New Orleans.

We have hunted tirelessly to pin down distinctions between the two cuisines seasonings, but have come up empty handed. The Creole and Cajun food history page at NewOrleansCooking.com fails to make a meaningful distinction between the two styles, much less the seasonings. Online retailer CajunTreats.com has a huge list of "Cajun Creole Seasonings," some of which have Cajun in the name, some Creole, and others, both.

As a practical matter, it appears that any meaningful distinction between Cajun seasoning and Creole seasoning has been lost - the words are used interchangeably or together by marketers trying to create an impression that will tempt you to buy their products and cookbooks and eat in their restaurants.

We would love to hear, though, if any readers can make the distinction for us.

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