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This blend imparts a salty sweet flavor. Sprinkle on meat, poultry or seafood.
A blend of onion, salt, celery and chicken flavor.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
A blend of sage and other natural spices. For poultry, veal, pork and fish stuffings.
Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
Small, yellow-white seeds used in pickling.
All purpose seasoning with a well rounded smooth flavor. Used primarily in Italian cooking.
An agreeable nutty flavor, but with no narcotic properties. Poppy seed is used in baking and sweet salad and fruit dressings.
Hot, pungent flavor used primarily in Mexican cooking. Heat measured at 80,000 scoville units.
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.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
A natural flavor combination with additional spices to season vegetables, salad dressings, and sauces. Excellent combined with red wine and vinegar for a... More →
A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
Pungent, and pleasantly aromatic flavor. Important in the manufacture of pickles. It is also used in cheeses and salad dressings.
Designed for pumpkin pie but also good in cookies and gingerbread.
Used for both eye and taste appeal in most foods.
Used in cookies, cakes, desserts, sauces, pudding and poultry.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
Great sprinkle-on seasoning for fish, poultry and salads. Adds flavor to salad dressings.
Mild, slightly sweet flavor. Aromatic and bright red in color.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
Very aromatic and slightly bitter. Excellent on poultry and pork.
Basic seasoning for Mexican-style cooking.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
A delicious dry mix to rub into pork and beef before slow-cooking and fishing with your favorite BBQ sauce.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
Ideal for use in light colored foods. Has a musty aroma and hot biting flavor.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
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