ALLSPICE (GROUND PIMENTO)

Allspice is the ground berry known as Pimento or Jamaica Pepper. Used commonly in smoked and pickled foods and in Christmas baking.

ANISEED

Used in Greek, Italian, Eastern kitchens, licorice-tasting seeds are ground to a powder, used to flavour many sweets and drinks. Use instead of Caraway seed.

ANISEED GROUND

Used in Greek, Italian, Eastern kitchens, licorice-tasting seeds are ground to a powder, used to flavour many sweets and drinks.

ANISEED STAR

The Star of the kitchen. Used in oriental and exotic cooking, stir fry, steamed or pan fried meats, fish, ideal for chicken and veggies.

AUSTRALIAN SEASONING

A delicious blend of herbs and spices gives a unique Australian flavour, add to stir fry veggies, marinades, meats and seafood, use as a rub. Enjoy the flavours.

BACON FLAVOURED BITS

A delightful Smokey bacon flavoured bit that is perfect with salads, jacket potatoes, dips, omelettes, casseroles or anywhere a smokey garnish is desired.

BAY LEAVES

The indispensable bay leaf is an essential ingredient in bouquet garni with parsley, marjoram and thyme. Use in soups, casseroles and baked or steamed fish.

BASIL GROUND

Basil has a special affinity with tomatoes and gives a lift to green salads. Excellent in all pasta dishes. Goes well with poultry, veal and liver.

BASIL LEAVES

Basil has a special affinity with tomatoes and gives a lift to green salads. Excellent in all pasta dishes. Goes well with poultry, veal and liver.

BARBECUE SEASONING

Great on red meats, white meats and vegetables. Rub on liberally and enjoy the taste. A real Aussie BBQ seasoning from Whittingtons, The Australian Herb & Spice Company.

BOUQUET GARNI

The classic French flavouring for stocks, soups, stews and "Court Bouillons". Indeed almost any dish of fish or meat which requires long, slow cooking in liquid.

BUSH SEASONING (Australian)

Use on meat before pan frying or BBQ. Great to add to stews and casseroles to give that bush flavour.

BUSH TOMATO (Australian)

Savour the flavours of the Australian bush on all meats and stir fry vegetable dishes, add to grill fish for an exotic taste.

CAJUN SPICES

Cajun cooking comes from Louisiana. Rub Cajun Spices onto meat or fish before it is roasted, grilled or barbecued. Cajun Spices are also used to flavour stews (gumbos) & rice dishes (jambalayas).

CARAWAY SEED

The seeds go well in potato and onion dishes. Sprinkle them onto steaming beetroot, carrots, cabbage and cauliflower. Blend them into cream cheese and mix them into breads, biscuits and cakes.

CARDAMOM GROUND

Costly Cardamom is an essential ingredient of genuine East Indian curry. The Scandinavians flavour their pastries & buns with it. It adds an exotic taste to apple pie and to milk dishes.

CARDAMOM PODS

Add cardamom pods to the coffee pot but don't eat them. Crush them to release the flavour and free the seeds. Add them whole to cooking rice.

CARDAMOM SEED

We have removed the shell so all you get is the seeds with all their flavour.

CARIBBEAN SEASONING

Add an exotic taste to your fish, meats and stir fry veggies. Our own recipe full of flavour.

CAYENNE PEPPER

This very hot spice comes from a type of chilli pepper said to be native to Cayenne in French Guiana. Use sparingly in curries, soups, stews and cooked cheese dishes.

CELERY GROUND

Celery seeds are a member of the parsley family. Although the taste of the seeds is more pungent and bitter it is very similar to fresh celery. Celery seeds go well with tomatoes, rice dishes, marinades, stocks, seafood, soups or sauces. Use as a substitute for fresh celery.

CELERY SALT

A celery flavour, add to soups and stocks.

CELERY SEED

Celery seeds are a member of the parsley family. Although the taste of the seeds is more pungent and bitter it is very similar to fresh celery. Celery seeds go well with tomatoes, rice dishes, marinades, stocks, seafood, soups or sauces. Use as a substitute for fresh celery.

CHICKEN SALT

In blind tasting tests in Western Australia eight out of ten preferred our blend of chicken salt.

CHICKEN SPICE

Add to chicken stocks to enrich the flavours, season or rub chicken before roasting, add to veggies.

CHICKEN SPICE TANDOORI

This mixture is based on the mixes used in Tandoori cooking. Tandoori refers to a clay oven called a Tandoor where whole or large pieces of chicken are cooked.

CHILLIES BIRDSEYE

These tiny chillies are very hot and very tasty. They are highly prized in parts of India and are the most costly. Use in curries, soups and stews.

CHILLI CRUSHED

Delicious, used in many different food, also used in sausage making.

CHILLI SEASONING MEXICAN

Latin American dishes are seasoned with this mixture and it is essential in Mexican and Texan Chilli Con Carne. Use approx. 1 tablespoon to 1 kilo meat.

CHILLI POWDER

Made from dried chilli peppers, it is not to be confused with paprika or cayenne. Used in curries, soups and stews.

CHIVE ROLLS

Use chives, the mildest of the onion family, in scrambled eggs, cream cheeses & salads. Traditionally used to garnish vichysoisse it is one of the "fines herbes" mixture.

CINNAMON GROUND

Ground Cinnamon is used in bakery and sweet dishes. Sprinkle it onto fruit pies, milk puddings and custards. Cinnamon is one of the spices in mixed spice.

CINNAMON QUILLS

These top quality quills should be used in curries, syrups and mulled wine. Crushed or ground, use them with sweet dishes, cakes and pilau.

CINNAMON SUGAR

Used in cakes, sprinkle on coffee, or for something different dip your fresh strawberries in cinnamon sugar.

CLOVES GROUND

Cloves are used in spiced cakes, fruit mince and ginger breads. Also in puddings & sweets, in mulled wines and marinades for meat. Delicious with cooked apples.

CLOVES WHOLE

Whole Cloves are used in pickling and to spice mutton, pork and game. Drop a few into apple and pears during cooking. Use to decorate hams.

CORIANDER GROUND (Australian)

Mentioned in the Bible, Coriander is used in curry powders and the spice mixtures used in sausages and frankfurters. Often used in cakes and cooked fruit dishes.

CORIANDER SEED (Australian)

Mentioned in the Bible, Coriander is used in curry powders and the spice mixtures used in sausages and frankfurters. Often used in cakes and fruit dishes.

CUMMIN GROUND

Strongly aromatic, Cummin is an essential ingredient in curry powders. Flavours many eastern and Mexican dishes. It is also used to flavour meats, pickles and chutneys.

CUMMIN SEED

Strongly aromatic, Cummin is an essential ingredient in curry powders. Flavours many eastern and Mexican dishes. It is also used to flavour meats, pickles and chutneys.

CUMMIN SEED BLACK

Also known as Nigella, used in Indian cooking, has a pungent flavour.

CURRY EXOTIC INDIAN (MILD)

Nine spices produce this aromatic Indian style curry. It is especially suitable for chicken and lamb. Add chilli if required. Use 2 tablespoons per kilo of meat.

CURRY EXTRA HOT

This Curry Powder is not for the faint-hearted. Hot with full bodied flavour it is reminiscent of the Vindaloos of the RAJA.

CURRY HOT

This Curry Blend has a full flavour with enough heat to be hot.

CURRY MEDIUM

A milder version of the above .

CURRY MILD

A mild version with plenty of flavour, and delicious taste.

CURRY RAJAH MADRAS (HOT)

This sharp clean-tasting spice mixture is styled on the curry powders of Madras. It is excellent when used with lamb, poultry and beef. Use 2 tablespoon per kilo of meat.

DILL SEED

Mix into cottage cheese. Stir into white sauces and salad dressings. Sprinkle over fish and eggs. Spread thickly over lamb and chicken while roasting and add to gravy.

DILL TIPS

Mix into cottage cheese. Stir into white sauces and salad dressings. Sprinkle over fish and eggs. Spread thickly over lamb and chicken while roasting and add to gravy.

DUKKAH

A delicious lightly roasted Dukkah made from the best ingredients. Use extra virgin olive oil for an exotic taste, contains no nuts.

FENNEL GROUND

Helps give food an aniseed flavour, add to fish lemon sauces, to salad dressing and to savory food

FENNEL SEED

In India, Malaysia & Indonesia they are used in fish curries and batters for fried fish. In France & Italy they are often sprinkled on bread & cakes.

FENUGREEK GROUND (Australian)

Used as part of the curry making process, dry roast or fry in oil at the beginning of making curry, adds that authentic Indian flavour.

FENUGREEK SEED (Australian)

Used as part of the curry making process, dry roast or fry in oil at the beginning of making curry, adds that authentic Indian flavour.

FIVE SPICE CHINESE

This mixture is especially good in sauces and marinades for meat, poultry or fish when soya sauce is used. It may be used on its own or as part of a group of seasonings.

GARAM MASALA

Garam Masala is an essential Indian spice mix used frequently in all types of curries. It is also used in grills and Tandoori cooking.

GARLIC GRANULES

Garlic is the universal flavouring, used either discreetly or boldly. Sprinkle the granules into stews, sauces or vegetable dishes before cooking or sauté with the onions. Half a teaspoon equals one clove.

GARLIC PEPPER SEASONING

An ideal seasoning or rub, use on poultry, meats and fish. Use it to flavour soups and stews, add to stir fry veggies for a delicious taste.

GARLIC POWDER

Garlic is the universal flavouring and a great protector of your health. Sprinkle into stews, sauces and vegetable dishes before cooking. Use a dry spoon. Half a teaspoon equals one clove.

GARLIC SALT

A mixture of garlic powder and salt to heighten and enhance the flavour of meats and vegetables. Use as you would salt.

GARLIC STEAK SEASONING

A delicious spicy mix to be sprinkled on steaks before or after cooking, or used in marinades.

GINGER DICED

Ginger is a part of most curries and is used to spice meat stews, poultry, chutney and pickles. It is delicious in stewed fruit and of course in gingerbread.

GINGER GROUND

Ginger is a part of most curries and is used to spice meat stews, poultry, chutney and pickles. It is delicious in stewed fruit and of course in gingerbread.

HUNDREDS & THOUSANDS

Sprinkle on cakes, ice-cream, confectionery, biscuits and of course fairy bread.The ultimate biscuit decorator.

ITALIAN HERBS

Our own special mix of herbs commonly used in Italian cooking. Use them freely in Pasta sauces, Tomato, Meat & Chicken dishes. Ideal for Spaghetti Bolognese & Pizza.

JUNIPER BERRIES

Juniper Berries add a piquant flavour to hearty casseroles of beef, venison and poultry. Also used in pates and terrines. Crush before cooking.

LAMB SEASONING

Whittingtons Lamb Seasoning is a delicious blend of herbs & spices, ideally suited to lamb. Rub generously over meat before cooking. Use in casseroles, marinades & stuffings.

LEMON GRASS

Commonly used in south-east Asian curries. Delicious when used to stuff whole fish. Lemon grass makes a delicious, refreshing tea. Drink hot or cold.

LEMON MYRTLE CURRY

Use with meat, fish or chicken. Also a great addition to vegetable curries, a mild curry, use chillies to make it hot, enjoy an Australian accent to curry dishes.

LEMON PEPPER

A delicious, tangy, fresh-tasting mix that may be used in sauces for chicken and fish or sprinkled directly onto cooked meats and vegetables. No MSG like all our blends.

MACE BLADE

Mace and Nutmeg come from the same tree but are quite distinct. The warm pungency of mace makes it suitable for soups, chowders and casseroles. Gives milk puddings a great boost.

MACE GROUND

Mace and Nutmeg come from the same tree but are quite distinct. The warm pungency of mace makes it suitable for soups, chowders and casseroles. Gives milk puddings a great boost.

MARJORAM GROUND

Marjoram goes well with tomatoes and is used for pizzas and Greek salads. Include it in sauces for pasta, meatloaves and rice stuffings.

MARJORAM LEAVES

Marjoram goes well with tomatoes and is used for pizzas and Greek salads. Include it in sauces for pasta, meat loaves and rice stuffings.

MINT LEAVES

Mint flavours the sauce and jelly customarily served with roast lamb. It is also delicious with garden peas and new potatoes.

MIXED HERBS

A mix of herbs including sage, balanced to impart a good flavour to stuffings and casseroles easily, quickly and efficiently.

MIXED HERBS GROUND

A mix of herbs including sage, balanced to impart a good flavour to stuffings and casseroles easily, quickly and deliciously.

MIXED SPICE

It is a traditional British addition to many cakes & biscuits, and is a crucial component of many a traditional pudding mixture.

MOROCCAN SPICE

Use a generous amount to give excellent flavour to BBQ or pan frying beef, lamb or chicken, marinade for 20 minutes before grilling.

MUSTARD POWDER SUPER FINE

Mix with cold water and wait 15 minutes for flavour to develop. Mustard brings out the flavour in most meats. Heat destroys its pungency so use at the end of cooking.

MUSTARD SEED BLACK (Australian)

Black mustard seeds are used widely in Indian, Sri Lankan and Malaysian dishes. They combine with other spices in the Bengali Panchporan mixture.

MUSTARD SEED YELLOW (Australian)

Use in pickling onions, red cabbage, mustard pickles and in preserving meats and fish. They can be mixed with black mustard seeds in Indian cooking.

NUTMEG GROUND

Nutmeg is used to flavour bechamel, mornay, onion & bread sauces. Try it in steak & kidney pies, home-made cold meats, baked custards and on spinach.

NUTMEG WHOLE

Nutmeg is used to flavour white sauces and custards. Grate freshly over baked custards and vegetables such as carrots, cauliflower, spinach, pumpkin & potatoes after cooking. Delicious grated freshly on hot milk drinks.

ONION FLAKES

A quick, easy way to serve diced onions. Soak the flakes in a small amount of water for 20 mins. Onion Flakes are perfect in any dish that requires diced onions, e.g. spaghetti, stews etc. One heaped tablespoon equals one onion.

ONION POWDER

Stop crying, use the powder to add onion flavour, use as a seasoning.

ONION SALT

Dissolves in foods giving an onion taste as well as adding salt. Add to soups, or sprinkle on grilled steak.

OREGANO GROUND

A very intense flavour, use in fish sauces, tomatoes and olives.

OREGANO LEAVES

Also known as wild marjoram, this herb is specially popular in Italy where it is used in pizzas. It is also used with tomatoes, cheese, beans & aubergines (eggplants).

PAPRIKA HOT

This bright red powder is used in goulashes, white sauces, meat & chicken dishes, cream soups & cream cheese spreads. Use when a hot taste is required

PAPRIKA SMOKED

This bright red powder is used in white sauces, meat, chicken and fish dishes, add an exotic flavour to cream soups & cream cheese spreads.

PAPRIKA SWEET (ASTA 120)

This bright red powder has a sweet flavour & is essential in many Spanish, Hungarian & Balkan dishes. Use in goulashes, sauces, meat & chicken dishes, soups & spreads.

PARSLEY FLAKES

Use with thyme, marjoram and a bay leaf to create a bouquet garni. Put into sauces, omelettes, scrambled eggs, mornays and potatoes. Together with chervil, chives and tarragon it forms the classic "fines herbs".

PEPPER BLACK GROUND

Black pepper is in constant daily use as a condiment and is used in nearly all dishes other than sweets.

PEPPER WHITE GROUND

Peppercorns are picked when ripe, when the outer skin is removed and the white berry revealed. Less aromatic than black pepper, it is visually appropriate for white sauces.

PEPPERCORNS BLACK

Black peppercorns are sun dried berries of the pepper vine picked while still green. Aromatic and commonly used, these are suitable for pepper mills.

PEPPERCORNS CRACKED BLACK

These black peppercorns have been cracked for your convenience. They are especially suitable for pepper steaks.

PEPPERCORNS GREEN

Green Peppercorns have a distinctive, not very hot flavour which marries well with chicken and full flavoured fish. Use generously in cream and white sauces.

SZECHUAN PEPPERCORNS

Delicious, used in oriental cooking to give a unique flavour to beef, fish, pork and chicken.

PEPPERCORNS WHITE

White peppercorns are in general milder than black peppercorns, intense aroma and flavour.

PEPPERMILL BLEND

Use this visually attractive mix of selected peppercorns in your peppermill and enjoy the subtle difference.

PICKLING SPICE

This delicious mix of spices is designed for pickling eggs, onions and vegetables and for use in chutneys and pickles.

PIMENTO (WHOLE ALLSPICE)

Also known as Jamaica Pepper. Include a few berries in meat and game marinades and winter soups. Ground it is called Allspice and is used in pies, cakes and puddings.

PIRI PIRI (Portuguese Seasoning)

The best ingredients combined to give a true Portuguese taste. Add the spices to extra virgin olive oil, leave it for a while to flavour the oil, hot and tasty.

POPPY SEED (Australian)

These seeds are used to decorate breads and as a filling for cakes and buns, such as the Jewish "hamentaschen".

ROCK SALT

Western Australian rock salt the best.

ROSEMARY GROUND

Use the ground version when no texture is required.

ROSEMARY LEAVES

Rosemary is a lovely aromatic herb. Make incisions in a leg of lamb and fill with rosemary & garlic before roasting. Use it in fried potatoes & veal dishes.

SAGE GROUND

Sage has a powerful flavour and is traditionally used to offset fatty meats such as pork, duck and goose. It is used quite a lot in Italian cooking.

SAGE LEAVES

Sage has a powerful flavour and is traditionally used to offset fatty meats such as pork, duck and goose. It is used quite a lot in Italian cooking.

SALAD HERBS

A mixture of premium quality herbs, ideal to add to salads.

SAVORY HERB

A delicious herb related to the sage family. Use as you would use basil, use in Italian style risotto for a unique flavour.

SEA SALT

This Australian salt has been harvested from sea water by evaporation. Sea salt is tastier than table salt and absorbs moisture easily.

SEASON ALL (MPS)

10 delicious spices make up our Season All. Use on meats, chicken, fish and veggies, an all purpose seasoning.

SESAME SEED

Dry roast lightly and sprinkle over green salads, cooked green beans and other vegetables. Sprinkle on breads before baking.

SPAGHETTI BOLOGNESE

A traditional blend of fine herbs used in the famous Italian sauce Bolognese.

STEAK SPICE

A delicious spicy mix to be sprinkled on steaks before or after cooking, or used in marinades.

SUMAC

A delicious berry native of Sicily, also found in the East. Use it to flavour fish and meats before cooking, or add at the end before serving. A lemon zest taste use as a dipping sauce with olive oil. The natural meat tenderize.

TARRAGON LEAVES

This is the true French Tarragon. Its delicious subtlety goes well with the more delicate flavours of fish, eggs and chicken. Tarragon Vinegar is delicious in vinaigrettes.

THYME GROUND

Thyme is very useful to the cook as it keeps its flavour well when dried or after long cooking. It is good with meat and game and in stuffing. Use the ground version when you do not require texture.

THYME LEAVES

Thyme is very useful to the cook as it keeps its flavour well when dried or after long cooking. It is good with meat and game and in stuffing.

TURMERIC GROUND

Turmeric is used for flavour and colour in Malaysian, Indonesian, Indian and Eastern foods. It is best known for its partnership with fish and rice.

TUSCAN SEASONING (Fiorentina)

A delicious mix of herbs and spices with a Tuscan flavour. Sprinkle or rub on chicken, meat, fish. Add to risotto.

VANILLA SUGAR

Used in cake making, sprinkle on pastry, add to cappuccino, dip fresh strawberries in vanilla sugar.

VEGETABLE SALT

In this flavoursome mix, vegetables such as celery are added to salt to create a tasty method of reducing salt intake.