Paul Prudhomme spices

Spice up your dishes with great spices

Paul Prudhomme spices Chef Paul Prudhommes seasoning blends: barbecue, steak, pizza and pasta, meat, poultry, veal and pork and other spices. 
 All spices are without preservatives and without glutamate.

Chef Paul Prudhommes seasoning blends: barbecue, steak, pizza and pasta, meat, poultry, veal and pork and other spices.
All spices are without preservatives and without glutamate.

  • Paul Prudhomme

    About the boss

    Chef Paul Prudhomme has brought the unmistakable cuisine of his native Louisiana into the limelight internationally and continues to set new standards by creating exciting and new American and international dishes. Chef Paul learned how important it is to use the freshest ingredients while cooking alongside his mother, using only the best crops on earth. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity for life and cultural customs prompted him to leave Louisiana in his early 20s and travel throughout the United States to experience every culinary environment. From an Indian reservation to the finest five-star restaurant, Chef Paul learned to appreciate, appreciate and merge the flavors of his younger years with those of many other cultures.


    copyright text : chefpaul.com
  • Paul Prudhomme`s spices


    copyright photo / image: kpauls.com
  • Enjoyment of spice blends

    Paul Prudhomme`s spices

    Since 1983 Paul Prudhommes is in business.
    When Paul`s boss traveled around the United States, he worked in various restaurants. There, he poured his tasty combinations of dried herbs and spices into the otherwise unimpressive dishes of the restaurants. Back in Louisiana, he continued his practice. In his own restaurant, K-Pauls Louisiana Kitchen, he added the unique blends to his recipes. Many customers asked for the secret of his spices and he gave them small samples. These little touches were very popular, and their compilation became a time-consuming affair. To this end, the boss sat down with his staff and everyone agreed that additional equipment was needed to make the blends and to be able to baptize them. Such an arrangement would not only free the restaurant staff for their main tasks, it would also allow many home-cookers to add chef Paul`s spices to their food. So a company was founded. There were a few hurdles to overcome, but the work was worth it. Meanwhile, the company occupies a good 125,000 square meters and ships the spices, sauces and marinades in 37 countries around the world.


    copyright text : chefpaul.com
  • Paul Prudhomme`s spices


    copyright photo / image: kpauls.com
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