Local. Organic. Brand New. Peter Pepper Powder now in stock! The Peter Pepper hails from...
Hand crafted by Baton Rouge food blogger and radio personality Jay Ducote. This small batch...
Jay Ducote and Red Stick Spice Company worked together to offer this delicious, all-purpose barbecue...
Bursting with summertime and ready for drizzling atop salads, roasted vegetables or fresh mozzarella with...
Suppertime! This gift basket is definitely the way to get dinner started. We put together...
A Boucherie is a Cajun celebration where family and friends gather to butcher and roast...
Spices are the foundation of South Louisiana cuisine and spices are what we’re all about at Red Stick Spice Company. From Cajun cooking to creole to our own take on American dining, food is a way of life in Louisiana—and for Red Stick. Our favorite memories come from a foodie’s dream: The spicy smells of fresh Louisiana shrimp frying up golden brown, or picking up freshly smoked pork sausage for grandpa’s secret jambalaya recipe. Whatever whets our appetite, Red Stick Spice Co. knows food.
Being Louisiana born and raised makes everyone here a believer that home starts with a family and ends with a kitchen. It doesn’t matter if you don’t know the difference between Cajun and creole cooking—though you’ll find out if you mention it to a native. It doesn’t matter if you’re making tacos or a six-course meal. RedStickSpice.com’s online shop carries the same great South Louisiana spices, herbs, seasonings, rubs, and spice blends that Red Stick’s retail shop is famous for, along with a variety of spices and other selections from around the world.
What sets us apart from other spice companies is our philosophy on freshness. We capture the unique taste of South Louisiana by starting with South Louisiana. That’s why we source our gourmet spices from local farmers and chefs for the absolute best our region has to offer and hand-blend them in-house.
And because so much of those Cajun and creole flavors were built on what folks brought with them from other parts of the world, we carry a wide variety of spices from around the globe so you can make your own mark on the gourmet scene.
Whatever you’re cooking, stock your pantry with the finest, freshest spices and seasonings our store has to offer. And whenever you’re cooking, put those quality ingredients to use.
We also carry smoked and unsmoked gourmet sea salts, along with extracts, mixes, and our exclusive line of extra virgin olive oils made from the Arbequina olive grown on family farms in California. Whatever you need for your kitchen and whatever way your tastes run, you’ll find it at Red Stick Spice Co.
If you need new recipe ideas from the healthy to the hearty, you’ll be pleased to know that we’re no ordinary spice trader. Our owner, Anne Milneck, is a professional chef who’s happy to share her recipes—and so are our customers. You’ll find authentic Louisiana recipes, from the classics to ones just making their way onto the South Louisiana food scene, like the wildly popular Meaux Betta Redfish recipe, made with Red Stick’s exclusive in-house Meaux Betta blend. And don’t think Louisianans don’t appreciate the rest of the food world. You can also find new twists on classic American fare, like our apple pie cream cheese pastry recipe.
Everything you need to get cooking is right here in our online shop, from the ingredients to the same care, advice, and expertise our customers are used to in person. If you’re in Baton Rouge, drop by our retail location at 7970 Jefferson Hwy., Suite G. Or give us a call at 225-930-9967—we’ll be happy to help with anything from general inquiries to recommendations for spice selection.
This recipe makes a big bundt cake--you'll need a 12 cup pan and at least an hour of baking time. If you're short on time, speed up the process by making cupcakes or these little bundts--we call them cakelettes. You'll get 30 small cakes and reduce your baking time in half. These are a great way to end a holiday meal. They're also a lovely breakfast snack with coffee...
The beauty of this soup is its simplicity. Just a few ingredients make for an extremely complex, flavorful dish. We also love the simplicity of the preparation. The squash and all the aromatics go on a sheet pan and caramelize together in the oven. This will buy you valuable time to knock out other tasks while the veggies are roasting. We love a multi tasker! And a delicious one at that.
The mild flavor and texture of spaghetti squash lends itself to lots of flavor variations. We love its versatility and especially love it with this sweet-savory combo. The squash bakes with a combo of Ginger Sugar, onion, garlic and salt. The prep is simple, but the end result is a complex flavor. This is a great holiday meal side dish to add to your lineup.
Dry brining results in very crispy skin and delectable flavor. You can use this technique on a whole turkey, or like we did here on a turkey breast. In less than two hours, you'll have a beautifully browned turkey breast and very happy guests.