In the Deep South, Creole chefs have used the "trinity" of celery, onion, and bell pepper in their French-inspired, pioneer-developed cuisine for decades. Unlike the Cajun influences of the region that are hotter and more complex, Creole seasonings are more classic with subtle flavor profiles. Not to say that Creole food isn't hot, it's just that heat components are added on a case by case basis to taste and in context of the dish rather than universally applied. Try this blend in soups and stews with vegetables and chicken. We use it as a secret ingredient in Turkey Meatloaf and Chicken and Sausage Gumbo. This blend is salt free.