World’s Largest Crawfish Boil

Join us in New Orleans as we celebrate our 125th birthday with the biggest crawfish boil the world has ever seen.

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Yellow Rice Crab Cakes

These crab cakes made with one-of-a-kind flavors of New Orleans are the perfect way to start any meal.

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Creole Mixed Green Salad

This salad is anything but bland – with candied bacon, poached egg and the zing of Zatarain’s Creole Mustard.

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Creamy Chicken Stew

Start with Zatarain’s Gumbo Mix, then add chicken and vegetables and you’ll have a stew to serve as a starter or an entire meal.

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Carnival Jambalaya

Make your next meal a festive one with this recipe for real New Orleans jambalaya. Just double the recipe to turn dinner into a dinner party.

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King Cake Cupcakes

Give your family an authentic New Orleans treat any time of the year with these miniature takes on the classic Mardi Gras dessert.

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FlavorPrint by McCormick

Find the flavorful foods you love and discover the ones you're about to.

Get Your FlavorPrint
FlavorPrint

How does FlavorPrint work?

Make your mark

Tell us your favorite foods, and we’ll analyze the flavors to create your unique FlavorPrint.

Get Your FlavorPrint
Find flavors you'll love

All of our recipes and seasonings carry FlavorPrints too. Now you’ll know right away which flavors to expect, plus we’ll match you with new dishes and flavors we know you’ll love.

Explore the 33 flavors that make up FlavorPrint.

  • Cooling

    Like with mint, cooling flavors feature a bright, fresh, sometimes intense sensation felt in your mouth and nose.
  • Licorice

    A sharp, fruity aroma and flavor associated with black licorice, fennel and anise seed, as well is the distinct character of ouzo & sambuca.
  • Woody

    A light yet distinct aroma or flavor associated with raw apples, cinnamon sticks or freshly-cut cedar, oak and apple wood found in dishes like cedar plank grilled salmon or oak aged chardonnay.
  • Earthy

    Thick, rich and full-bodied, earthy flavors are most reminiscent of foods such as mushrooms or potatoes.
  • Vegetable

    The aroma and flavor of a combination of vegetables such as carrots, broccoli, corn and cabbage.
  • Tomatoey

    The tangy, bright flavor of dishes with fresh, cooked or sun-dried tomato as a central ingredient.
  • Floral

    Sweet and aromatic, floral notes range from light scents of rose to stronger perfumes of lavender. It is commonly associated with herbal teas, honey and essential oils.
  • Fruity

    While not citrusy, fruity flavors combine the soft, bright and tart notes associated with ripe berries, apples and pears.
  • Citrusy

    A little sweet and a little sour, citrusy flavor include lemon, lime, grapefruit and orange.
  • Sour

    Call it tart, biting, or it just makes you pucker up, sour is one of the five basic tastes we experience when eating acidic foods such as citrus fruits and vinegars.
  • Tropical

    Bright and predominantly sweet like bananas yet, can have a sour bite as you experience with fresh pineapple. Tropical flavors and aromas are brought about through pina coladas, mango salsa, or fresh topical fruits like coconut and papaya.
  • Vanilla

    Sweet and sometimes reminiscent of marshmallow or bourbon, vanilla complements many desserts and sweet, baked dishes.
  • Sweet

    This sugary and mouth-watering basic taste is one of the more universally loved. It's commonly associated with honey soaked desserts, maple syrup drenched pancakes and frosting.
  • Warm Brown Spice

    Reminiscent of the warm, welcoming scents associated with Fall, warm brown spice flavors include cinnamon, cloves, nutmeg and mace.
  • Roasted/Toasted

    Warm, slightly nutty and caramelized, roasted and toasted flavors are associated with buttered toast, crusts of artisan bread or rich, outer layer of a standing rib roast.
  • Nutty

    The unique flavor and aroma associated with all types of nuts, from creamy macadamia to fruity almonds. Nutty flavors are also associated with foods like sesame seeds, aged Gouda cheese, amaretto, and whole wheat bread.
  • Yeasty

    The aroma that fills the air when fresh bread is baked or the aroma of a full-bodied beer; these scents typify yeasty flavors.
  • Starchy

    Subtle in cooked corn and white rice but more noticeable in boiled beans, plain potatoes or pasta, starchy flavors are thought to be bland. They may even be difficult to detect for some, as we love to smother these foods with sauces and butter.
  • Caramelized

    As sugar caramelizes, it takes on a smooth, buttery sweet flavor, much like you'll find in toffee or caramel sauce.
  • Buttery

    A mild, soft and slightly sweet, fatty flavor common to olive oil, pistachios, and unsalted butter.
  • Sweet Cream

    The sweet and fatty flavor associated with whipping cream, cream cheese and ice cream.
  • Cheesy

    Ranging in degrees of boldness, sharpness and fruitiness that you find in cheddar, Swiss and parmesan, cheesy flavors are adored in classics like macaroni & cheese, fondue, and manicotti.
  • Umami

    A savory, mouthwatering basic taste associated with mushrooms, tomatoes, and soy sauce.
  • Smoky

    With a deep, chargrilled aroma, smoky flavors can bring to mind touches of several flavors; pecan or apple wood in bacon, or stronger notes of oak, mesquite, and hickory in whiskeys and BBQ ribs.
  • Bitter

    We vary in our sensitivity to bitterness, a basic taste. Some may find it harsh and unpleasant making dark chocolate, coffee and tonic water off their lists of favorites while others enjoy that prominent taste in radicchio, kale and cabbage.
  • Pungent Spice

    A sharp almost stinging sensation felt throughout your nose and mouth when enjoying wasabi, coarse grain mustard or horseradish. They may even make your eyes water just a bit.
  • Peppery

    Whether using black, white or green peppercorns, peppery flavors take on a woody aroma and flavor and add a warm bite to foods.
  • Heat

    Heat refers to the burning sensation felt in the mouth and throat, experienced slightly when you eat black pepper or ginger and more intensely with chile peppers like jalapenos or habaneros.
  • Salty

    Salty is one of the five basic tastes. Capers, anchovies, pickles and cured meat to name a few will conjure this sharp taste.
  • Herby (Fresh)

    A strong, fresh, green aroma and flavor associated with herbs like basil in pesto or parsley in tabbouleah salad.
  • Herby (Woody)

    A combination of freshly cut wood and green herbs, the aroma and flavors are found in green tea and dry herbs like oregano, rosemary & thyme.
  • Coffee/Chocolatey

    Think less milk chocolate candy and darker, slightly bitter, roasted coffee or cocoa beans.
  • Garlic/Onionish

    Fresh garlic and onion flavors can carry a sharp punch, but when cooked, they become sweet, mild and creamy.