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Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
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.
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 onion, salt, celery and chicken flavor.
This blend imparts a salty sweet flavor. Sprinkle on meat, poultry or seafood.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
Used extensively in baking. Toasting helps bring out the nutty flavor.
Basic seasoning used for a variety of seafood dishes.
Can be used on all meats before and after cooking. Great for BBQ, brings out the flavor in soups, stews, casseroles, vegetables and eggs.
This no MSG seasoning was designed for flavoring potato chips, popcorn, soft pretzels and roasted nuts.
A peppery flavor, it blends well with other herbs and in Italian seasonings or fine herbs.
Designed to season a variety of foods without the addition of salt. Sprinkle to taste.
A mixture of dehydrated diced onions, sweet bell peppers, garlic, salt and spices.
Very aromatic and slightly bitter. Excellent on poultry and pork.
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