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Enhances flavor of most meats, poultry and sweet dishes.
Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
A blend of sage and other natural spices. For poultry, veal, pork and fish stuffings.
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.
Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
Aromatic and pungent. Used in Mexican and Tex-Mex foods.
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.
Weights may vary. ( .35 LB )
Used in cookies, cakes, desserts, sauces, pudding and poultry.
A great smoky flavored salt. Use as a sprinkle-on for meats.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
Small, yellow-white seeds used in pickling.
Used for both eye and taste appeal in most foods.
Great sprinkle-on seasoning for fish, poultry and salads. Adds flavor to salad dressings.
Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
An agreeable nutty flavor, but with no narcotic properties. Poppy seed is used in baking and sweet salad and fruit dressings.
Mild, slightly sweet flavor. Aromatic and bright red in color.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
A blend of onion, salt, celery and chicken flavor.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
A mixture of dehydrated diced onions, sweet bell peppers, garlic, salt and spices.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
Basic seasoning for Mexican-style cooking.
Designed for pumpkin pie but also good in cookies and gingerbread.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
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 →
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
A natural flavor combination with additional spices to season vegetables, salad dressings, and sauces. Excellent combined with red wine and vinegar for a... More →
Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
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