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Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
A blend of ground spices, salt, paprika, onion and garlic. Used to season tacos and other Mexican dishes.
A blend of onion, salt, celery and chicken flavor.
This blend imparts a salty sweet flavor. Sprinkle on meat, poultry or seafood.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
Used extensively in baking. Toasting helps bring out the nutty flavor.
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.
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