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