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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.
Used extensively in baking. Toasting helps bring out the nutty flavor.
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.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
This blend imparts a salty sweet flavor. Sprinkle on meat, poultry or seafood.
A blend of onion, salt, celery and chicken flavor.
A blend of ground spices, salt, paprika, onion and garlic. Used to season tacos and other Mexican dishes.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
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.
Distinctive, pleasant flavor with warm undertone. Known for use in rye bread.
Warm, sweet odor with an anise-like flavor. Fennel is used to flavor sausage and fish. It is used in a variety of spice blends.
Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
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