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I never heard of that, I suppose since I have never taken any cooking classes or even read much about regional cuisine.
But when I looked it up I was amused: I season all sorts of things with celery salt, I am always chopping up onions to add to stuff, and I always have a container of powdered California, New Mexico, or Pasilla chili pepper on hand for adding some flavor to just about anything.
My wife is the big carrot fan: She buys 10 pound bags that fill up an entire crisper drawer in the fridge. I'll give the mirepoix (= celery, onions, and carrots) a try. Thanks for the info.