|Industry||Processed & Packaged goods|
|Founded||New Orleans (1889)|
|Headquarters||New Orleans, Louisiana, U.S.|
|Products||Spices, herbs, flavorings, rice|
|Owner||McCormick & Company|
The company was started in the New Orleans suburb of Gretna by Emile A. Zatarain, Sr., who took out a trademark and began to market root beer in 1889. He expanded his product range to include mustard, pickled vegetables, and extracts. Then he moved into the spice business and became known for New Orleans and Cajun-style products. In 1963 the family sold the business. The company was acquired in 2003 by McCormick & Company, the world's largest spice company.
The company produces Cajun and Creole cuisine related food items, in five categories:
- Crab and shrimp boils: these are used to prepare boiled seafood and in hosting the social event known as a seafood boil. The boil is a mesh bag (formerly cheesecloth) containing spices, including mustard seed, coriander seeds, allspice, bay leaf, and black pepper. The company also offers a liquid concentrate crab boil that can be used in lieu of the mesh packets to enhance soups.
- Creole mustard, a common item in New Orleans food, is a stone-ground brown mustard, often referred to as "hot mustard" to differentiate it from standard American yellow mustard.
- Fish-Fri, seasoned cornmeal.
- Ready-to-serve dinners, including gumbo, jambalaya, red beans and rice, and black beans and rice contain precooked beans, rice, and seasonings, to which consumers may optionally add meat. The dinners are available in two forms: frozen, for heating in a microwave oven, or in a package to which water is added before cooking on a stovetop or in a microwave oven.
- Seasonings include cayenne pepper, root-beer extract and mixes and blends similar to the kinds of pre-blended seasonings made popular by Paul Prudhomme and Emeril Lagasse.
The company still manufactures root beer extract for home preparation and brewing.