The base of most of the Cajun cuisines consists of the holy trinity. The holy trinity is a combination of green bell pepper (poivron), onion and celery. These three vegetables are roughly diced and combined in cooking. This method of cooking is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Additional aromatics ingredients for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper.