Evangeline

Herb & Garlic Roast Blend

Named for the Acadian bride of Longfellow's poem, exiled and searching, she waited beneath a great Louisiana oak, faithful to a love she never stopped believing in. For Louisiana Cajun culture, Evangeline became a symbol of longing, resilience, and the refusal to be erased. This is the flavor of Cajun country cooking at its most aromatic: granulated garlic deep in the base, warm with herbs, built for roux. Use it on chicken, pork, sausage, and the Sunday table worth waiting for.

Best for: pork roast, leg of lamb, roast chicken, roasted potatoes and carrots, white beans, focaccia

A little goes a long way, start with a pinch.