Whittingtons The Australian Herb, Spice & Mustard Company

Available in Glass Jars, Large Canisters, Catering Packs, Bulk.

Description			Jar Size Price
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.			Net 50g $3.85
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.			Net 50g $ 3.40
ANISEED GROUND Used in Greek, Italian, Eastern kitchens, licorice-tasting seeds are ground to a powder, used to flavour many sweets and drinks.			Net 40g $2.65
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.			Net 45g $2.80
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.			Net 60g $2.95
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.			Net 20g $2.65
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.			Net 8g $2.50
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.			Net 20g $2.95
BUSH SEASONING Use on meat before pan frying or BBQ. Great to add to stews and casseroles to give that bush flavour.			Net 65g $3.95
BUSH TOMATO Savour the flavours of the Australian bush on all meats and stir fry vegetable dishes, add to grill fish for an exotic taste.			Net 70g $3.95
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).			Net 70g $3.20
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.			Net 55g $3.20
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.			Net 50g $4.40
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.			Net 40g $4.40
CARIBBEAN SEASONING Add an exotic taste to your fish, meats and stir fry veggies.			Net 50g $3.00
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.			Net 45g $3.20
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.			Net 50g $2.95
CHILLI POWDER Made from dried chilli peppers, it is not to be confused with paprika or cayenne. Used in curries, soups and stews.			Net 55g $3.20
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.			Net 45g $3.15
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.			Net 20g $2.95
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 herbs" mixture.			Net 6g $2.95
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.			Net 50g $2.95
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.			Net 20g $3.15
CINNAMON SUGAR Used in cakes, sprinkle on coffee, or for something different dip your fresh strawberries in cinnamon sugar.			Net 100g $2.70
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.			Net 50g $3.65
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.			Net 40g $3.65
CORIANDER GROUND 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.			Net 40g $2.65
CORIANDER SEED 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.			Net 35g $2.65
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.			Net 55g $3.15
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.			Net 40g $3.15
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 tabs per kilo of meat.			Net 55g $2.95
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 RAJ.			Net 50g $2.95
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 1 tablespoon per kilo of meat.			Net 50g $2.95
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.			Net 15g $3.40
DUKKAH A delicious lightly roasted Dukkah made from the best ingredients. Use extra virgin olive oil for an exotic taste.			Net 50g $3.45
FENNEL GROUND Helps give food an aniseed flavour, add to fish lemon sauces, to salad dressing and to savory food			Net 50g $3.20
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.			Net 35g $2.80
FENUGREEK GROUND 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.			Net 55g $3.20
FENUGREEK SEED 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.			Net 85g $2.95
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.			Net 50g $2.95
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.			Net 45g $3.20
GARLIC GRANULES Garlic is the universal flavouring, used either discreetly or boldly. Sprinkle the granules into stews, sauces or vegetable dishes before cooking or saute with the onions. Half a teaspoon equals one clove.			Net 70g $2.95
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.			Net 60g $2.55
GARLIC SALT A mixture of garlic powder and salt to heighten and enhance the flavour of meats and vegetables. Use as you would salt.			Net 110g $2.30
GARLIC STEAK SEASONING A delicious spicy mix to be sprinkled on steaks before or after cooking, or used in marinades.			Net 80g $3.20
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.			Net 50g $2.95
HUNDREDS & THOUSANDS Sprinkle on cakes, ice-cream, confectionery, biscuits and of course fairy bread.The ultimate biscuit decorator.			Net 100g $2.60
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.			Net 15g $2.65
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.			Net 30g $3.90
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.			Net 70g $3.20
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.			Net 15g $2.95
LEMON MYRTLE CURRY Gives a unique Australian flavour to curry sauces. Use with meat, fish and chicken. Also a great addition to vegetable curries.			Net 70g $3.95
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.			Net 75g $3.50
LEMON THYME 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 stuffings.			Net 15g $3.35
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.			Net 20g $3.35
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.			Net 50g $4.65
MARJORAM LEAVES Marjoram goes well with tomatoes and is used for pizzas and Greek salads. Include it in sauces for pasta, meatloaves and rice stuffings.			Net 15g $2.80
MINT LEAVES Mint flavours the sauce and jelly customarily served with roast lamb. It is also delicious with garden peas and new potatoes.			Net 20g $2.65
MIXED HERBS A mix of herbs including sage, balanced to impart a good flavour to stuffings and casseroles easily, quickly and efficiently.			Net 20g $2.65
MIXED SPICE It is a traditional British addition to many cakes & biscuits, and is a crucial component of many a traditional pudding mixture.			Net 50g $2.95
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.			Net 50g $2.65
MULTI-PURPOSE SEASONING Whittingtons Multi-Purpose Seasoning is a unique blend of fine salt (40%) & 10 delicious spices. Use in cooking instead of salt for healthy & tasty results. Add some to your salt grinder or fill your salt shaker.			Net 65g $2.95
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.			Net 40g $2.65
MUSTARD SEED BLACK Black mustard seeds are used widely in Indian, Sri Lankan and Malaysian dishes. They combine with other spices in the Bengali Panchporan mixture.			Net 70g $2.65
MUSTARD SEED YELLOW 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.			Net 80g $2.65
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.			Net 60g $3.65
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.			10 NUTS $3.65
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.			Net 45g $2.95
ONION SALT Dissolves in foods given an onion taste as well as adding salt, add to soups, or sprinkle on grilled steak.			Net 100g $2.60
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).			Net 20g $2.80
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.			Net 50g $3.50
PAPRIKA SWEET 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.			Net 50g $2.95
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 herbes".			Net 10g $2.60
PEPPER BLACK GROUND Black pepper is in constant daily use as a condiment and is used in nearly all dishes other than sweets.			Net 50g $2.95
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.			Net 60g $3.35
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.			Net 55g $2.95
PEPPERCORNS CRACKED BLACK These black peppercorns have been cracked for your convenience. They are especially suitable for pepper steaks.			Net 55g $2.95
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.			Net 36g $3.90
PEPPERMILL BLEND Use this visually attractive mix of peppercorns in your peppermill and enjoy the subtle difference.			Net 55g $3.65
PICKLING SPICE This delicious mix of spices is designed for pickling eggs, onions and vegetables and for use in chutneys and pickles.			Net 50g $3.75
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.			Net 40g $3.65
PIRI PIRI (Portuguese Seasoning) The best ingredients combined to give a true Portuguese taste. Add the spices to extra virgin olive oil, leave it to flavour the oil, hot and tasty.			Net 50g $2.95
POPPY SEED These seeds are used to decorate breads and as a filling for cakes and buns, such as the Jewish "hamentaschen".			Net 75g $2.80
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.			Net 20g $2.35
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.			Net 20g $2.60
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			Net 20g $ 3.25
SEA SALT This Australian salt has been harvested from sea water by evaporation. Sea salt is tastier than table salt and absorbs moisture easily.			Net 120g $2.10
SESAME SEED Dry roast lightly and sprinkle over green salads, cooked green beans and other vegetables. Sprinkle on breads before baking.			Net 65g $2.95
STEAK SPICE A delicious spicy mix to be sprinkled on steaks before or after cooking, or used in marinades.			Net 75g $3.40
SUMAC A delicious berry native of Sicily,also found in the East. Use to flavour fish and meats before cooking. A lemon zest taste use as a dipping sauce with olive oil.			Net 60g $3.45
TANDOORI SPICE 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.			Net 55g $3.20
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.			Net 10g 2.75
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 stuffings.			Net 25g $2.75
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.			Net 50g $2.80
TUSCAN SEASONING (Fiorentina) A delicious mix of herbs and spices with a Tuscan flavour. Sprinkle or rub on chicken, meat, fish. Add to risotto.			Net 55g $ 3.35
VANILLA SUGAR Used in cake making, sprinkle on pastry, add to cappucino, dip fresh strawbberries in vanilla sugar.			Net 100g $2.45
VEGETABLE SALT In this flavoursome mix, vegetables such as celery are added to salt to create a tasty method of reducing salt intake.			Net 95g $2.75

Home	Culinary Herbs and Spices	Gourmet Mustards	Recipes	Herbal Remedies	Our Monthly Specials
Herbal Teas	Retail Herbal Remedies	Essential Oils	Trade Enquire	About Whittingtons	Contact us

Home	Culinary Herbs and Spices	Gourmet Mustards	Recipes	Herbal Remedies	Our Monthly Specials
Herbal Teas	Retail Herbal Remedies	Essential Oils	Trade Enquire	About Whittingtons	Contact us

Description