SwissAm Seasonings are chef-created blends developed to deliver balanced, restaurant-quality flavor with consistency and versatility in everyday cooking.

Founded in 1982 by Swiss-American Executive Chef Paul W. Kummer, our blends have been trusted by restaurant chefs for over 40 years and are crafted to enhance your food without overpowering it.

Drawing from decades of culinary experience as head chef in some of the finest restaurants across Europe, our founder Paul W. Kummer introduced his signature seasoning formulations to restaurant chefs across the Southeast in the early 1980s with a mission to inspire the creation of exceptional dishes using bold, well-balanced herb & spice blends - while reducing the need for excessive salt, sugar, and fats.

SwissAm quickly became a trusted staple in professional kitchens - valued for its versatility, consistency, and refined, restaurant-quality flavor. More than 40 years later, many of those restaurants still use SwissAm Seasonings today.

SwissAm Seasonings are designed to be versatile and easy to use in everyday cooking.

They can be used during cooking to build flavor, or sprinkled over finished dishes for added depth, aroma, and restaurant-quality flavor.

SwissAm Seasonings are proudly made in the USA.

Founded in 1982 by Swiss-American Executive Chef Paul W. Kummer, SwissAm has supplied restaurant chefs across America for over 40 years before bringing those same heritage blends to the home kitchen.

Umami is the rich, savory depth of flavor often associated with slow-cooked dishes, roasted meats, broths, and restaurant-quality cooking.

SwissAm Seasonings are designed to deliver balanced, savory flavor that enhances your food without overpowering it.

Yes - all SwissAm Seasonings are 100% suitable for both vegans and vegetarians.

We use only plant-based ingredients, with no animal-derived components in any of our blends.

Broil & Sauté contains highly refined soybean oil that does not contain the soy proteins responsible for triggering most soy allergies.

From an allergen standpoint, Broil & Sauté does not contain soybeans and is considered soybean-free.

Torula yeast is a natural ingredient used to enhance savory (umami) flavor.

It adds depth and richness - similar to slow-cooked dishes - helping deliver a full, satisfying taste without the need for MSG.

Disodium Inosinate and Disodium Guanylate are flavor-enhancing ingredients used in small amounts to bring out savory (umami) taste.

They are commonly produced through natural fermentation and help create a deeper, more rounded flavor - enhancing the overall taste of food in a balanced and enjoyable way.

Maltodextrin is a carbohydrate derived from natural plant sources such as corn, rice, or potatoes.

It is widely used in food and helps evenly distribute flavor and maintain consistency, ensuring a smooth, well-balanced seasoning blend in every use.

Soybean oil is a naturally derived, plant-based oil from soybeans.

It is used in small amounts to help carry and evenly distribute flavor, ensuring a smooth, balanced seasoning blend every time. The soybean oil used is highly refined and does not contribute soy allergen to the finished product.

Molasses is a naturally occurring syrup produced from sugarcane or sugar beets during the sugar-making process.

It adds a subtle richness and depth of flavor, helping create a more balanced and well-rounded taste.

Tricalcium Phosphate (TCP) is a naturally derived, mineral-based compound and a source of calcium.

It is used in small amounts to keep seasoning blends free-flowing and prevent clumping, helping maintain a smooth, consistent texture.