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Hot, pungent flavor used primarily in Mexican cooking. Heat measured at 80,000 scoville units.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
Distinctive, fresh, sweet pinewoods flavor.
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 →
A peppery flavor, it blends well with other herbs and in Italian seasonings or fine herbs.
Strongly aromatic, hot and bitter taste. Essential ingredient of curry powder and chili powder.
Designed to season a variety of foods without the addition of salt. Sprinkle to taste.
Also known as pimento, its name derives from the flavor, which resembles a blend of cloves, cinnamon and nutmeg.
Used primarily in baking to stabilize beaten eggs.
Traditional blend of cinnamon and sugar. Used on pastries, desserts, Mexican sopillas, toast or waffles. It can also be used in coffee.
Distinctive, pleasant flavor with warm undertone. Known for use in rye bread.
Can be used on all meats before and after cooking. Great for BBQ, brings out the flavor in soups, stews, casseroles, vegetables and eggs.
Basic seasoning used for a variety of seafood dishes.
All purpose seasoning with a bit of a bite. Use as a rub-on or sprinkle to taste.
A blend of dried vegetables for use in soups and stews.
Used extensively in baking. Toasting helps bring out the nutty flavor.
This dehydrated product is available in many forms. Probably the most heavily used seasoning in the world.
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