since 1972
Our Roots
One pot, one recipe card, and a family that never measured anything.
how it started
A recipe card, not a business plan
It began with a pot of gumbo and a grandmother who kept adjusting the blend until the whole street knew what was cooking. She wrote it down once, on the back of a church bulletin, and the family has been arguing about the cayenne ever since.
In 1972 that card became jars sold at the market on Saturdays. The jars became cases. The recipe never changed.
how it's made
Ground the slow way
Whole spices come in, get toasted, then ground the same week they’re blended. That’s why the jar smells like a kitchen instead of a warehouse when you open it.
Every batch is tasted on plain rice before it leaves. If it doesn’t make plain rice worth eating, it doesn’t ship.
@ Marcus T.
Blackened Catfish
First time using Loco
Small Batch
Every blend is ground and mixed in batches small enough to taste before it ships.
No Filler
Spices,herbs,salt.Nothing artificial, nothing hiding.
Louisiana Made
Sourced and blended within a day's drive of where the recipe was written.