Three Threes Condiments

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Three Threes Condiments
Industry Condiments
Founded 1919;99 years ago (1919) in Redfern, New South Wales, Australia
Founder Stanley Roy McAlpine
Headquarters Lidcombe, New South Wales , Australia

Three Threes Condiments is a condiments producer of Australia. [1] [2] Their products include:

Australia Country in Oceania

Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania and numerous smaller islands. It is the largest country in Oceania and the world's sixth-largest country by total area. The neighbouring countries are Papua New Guinea, Indonesia and East Timor to the north; the Solomon Islands and Vanuatu to the north-east; and New Zealand to the south-east. The population of 25 million is highly urbanised and heavily concentrated on the eastern seaboard. Australia's capital is Canberra, and its largest city is Sydney. The country's other major metropolitan areas are Melbourne, Brisbane, Perth and Adelaide.

Giardiniera An Italian relish of pickled vegetables in vinegar or oil

Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.

Apple sauce mush from apples

Apple sauce or applesauce is a sauce made of apples. It can be made with flat top or unpeeled apples and a variety of spices. Flavorings or sweeteners such as sugar or honey are also commonly added. Apple sauce is inexpensive and widely used in North America and some European countries.

Yeast extract food

Yeast extract is the common name for yeast products made by extracting the cell contents ; they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savory flavors and umami taste sensations, and can be found in a large variety of packaged food, including frozen meals, crackers, snack foods, gravy, stock and more. Yeast extracts in liquid form can be dried to a light paste or a dry powder.

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Seasoning the process of imparting flavor to or improving the flavor of food

Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.

Tartar sauce sauce

Tartar sauce is a condiment composed of mayonnaise and finely chopped capers. Tartar sauce can also be enhanced with the addition of gherkins, other varieties of pickles, lemon juice as well as herbs such as dill and parsley.

National Mustard Museum

The National Mustard Museum is a museum near U.S. 14 in the heart of downtown Middleton, Wisconsin. It boasts a large display of prepared mustards. It is often featured in lists of unusual museums in the United States.

Remoulade Condiment that is usually aioli- or mayonnaise-based

Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes.


Combos, officially called Combos Stuffed Snacks, are cylindrical tubes of cracker, pretzel, or tortilla, available with various fillings.

Dipping sauce

A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of au jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce.

Sweet chili sauce Condiment made with chilies, rice wine vinegar and some sweetening ingredient such as fruit or a refined sugar.

Sweet chili sauce, known as nam chim kai in Thailand, is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chile peppers, rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredient such as fruit or a refined sugar or honey.

Lebanese cuisine

Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.

Hot dog variations

This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below.

Senegalese cuisine

The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other regions.

Barbecue sauce Flavoring sauce used as a marinade, basting or topping for barbecued meat

Barbecue sauce is used as a flavoring sauce, a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.


Aron Streit, Inc. is a kosher food company based in New York City, best known for its product Streit's Matzo. It is the only family-owned and operated matzo company in the United States and distributes matzo in select international markets. It holds about 40 percent of the United States matzo market with its major competitor, New Jersey based Manischewitz.

Mustard (condiment) condiment made from various varieties of mustard seeds

Mustard is a condiment made from the seeds of a mustard plant.

Dijon mustard

Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.


  1. "History". Three Threes. Retrieved 2016-11-01.
  2. "Three Threes Condiments Pty Ltd - The Australian Made Campaign". Retrieved 2016-11-01.
  3. "Home". Mighty Mite. Retrieved 2016-11-01.