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Weights may vary. ( .35 LB )
This blend imparts a salty sweet flavor. Sprinkle on meat, poultry or seafood.
This unique blend of salt, spices and herbs taste great on prime ribs, steaks, chicken and casseroles.
A great sprinkle-on for meats and poultry.
An agreeable nutty flavor, but with no narcotic properties. Poppy seed is used in baking and sweet salad and fruit dressings.
A blend of sage and other natural spices. For poultry, veal, pork and fish stuffings.
Small, yellow-white seeds used in pickling.
Pungent, and pleasantly aromatic flavor. Important in the manufacture of pickles. It is also used in cheeses and salad dressings.
Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
A blend of onion, salt, celery and chicken flavor.
Lends color and flavor to prepared mustard and is used in many pickle and relish formulas. Important ingerdient of curry, adding color and pungent flavor.
Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
Great sprinkle-on seasoning for fish, poultry and salads. Adds flavor to salad dressings.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
Used for both eye and taste appeal in most foods.
A natural flavor combination with additional spices to season vegetables, salad dressings, and sauces. Excellent combined with red wine and vinegar for a... More →
Designed for pumpkin pie but also good in cookies and gingerbread.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
Mild, slightly sweet flavor. Aromatic and bright red in color.
Very aromatic and slightly bitter. Excellent on poultry and pork.
All purpose seasoning with a well rounded smooth flavor. Used primarily in Italian cooking.
Used in cookies, cakes, desserts, sauces, pudding and poultry.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
Ideal for use in light colored foods. Has a musty aroma and hot biting flavor.
A delicious dry mix to rub into pork and beef before slow-cooking and fishing with your favorite BBQ sauce.
Basic seasoning for Mexican-style cooking.
A mixture of dehydrated diced onions, sweet bell peppers, garlic, salt and spices.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
Subtle, delicate flavor. Used in salads, dips and sandwich fillings.
A great smoky flavored salt. Use as a sprinkle-on for meats.
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
Hot, pungent flavor used primarily in Mexican cooking. Heat measured at 80,000 scoville units.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
Aromatic and pungent. Used in Mexican and Tex-Mex foods.
Distinctive, fresh, sweet pinewoods flavor.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
A perfectly balanced blend of garlic and parsley. It can be used in many dishes ranging from breads, croutons, marinades, and salad dressings. It is very... More →
Designed to season a variety of foods without the addition of salt. Sprinkle to taste.
A peppery flavor, it blends well with other herbs and in Italian seasonings or fine herbs.
Used primarily in baking to stabilize beaten eggs.
Strongly aromatic, hot and bitter taste. Essential ingredient of curry powder and chili powder.
Also known as pimento, its name derives from the flavor, which resembles a blend of cloves, cinnamon and nutmeg.
Traditional blend of cinnamon and sugar. Used on pastries, desserts, Mexican sopillas, toast or waffles. It can also be used in coffee.
Distinctive, pleasant flavor with warm undertone. Known for use in rye bread.
Can be used on all meats before and after cooking. Great for BBQ, brings out the flavor in soups, stews, casseroles, vegetables and eggs.
Basic seasoning used for a variety of seafood dishes.
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
A blend of dried vegetables for use in soups and stews.
All purpose seasoning with a bit of a bite. Use as a rub-on or sprinkle to taste.
Used extensively in baking. Toasting helps bring out the nutty flavor.
This dehydrated product is available in many forms. Probably the most heavily used seasoning in the world.
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