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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.
Designed for pumpkin pie but also good in cookies and gingerbread.
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 →
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.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
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.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
A mixture of dehydrated diced onions, sweet bell peppers, garlic, salt and spices.
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.
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