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The Three Sisters are delighted to announce the launch of their new recipe book 'Quick and Easy'.

The sisters have brought together 60 new delicious traditional recipes for you to try. The book contains beautiful photographs with step by step instructions on how to create quick and easy authentic indian dishes.

 

The Three Sisters Authentic Stainless Steel Masala Dabba Spice Box with Spices

The Three Sisters Authentic Stainless Steel Masala Dabba Spice Box with Spices
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Price: £42.00
Availability: In Stock
Model: SPICE-BOX-SPICES
Average Rating: Not Rated

IMPORTANT NOTE!
For orders of over 10 units or more please contact us at info@flavoursandspices.co.uk

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The Three Sisters Authentic Masala Dabba Spice Tin Box, for those who want to treat themselves or perfect as a gift. The set comes with the following: A Custom Made 18/8 Stainless Steel Masala Dabba Spice box. This high quality masala dabba contains individual spice cannisters with individual transparent lids to keep the spices in optimum condition. The cannisters all fit neatly into the masala dabba spice box which also has a transparent lid. All of the cannisters are individually laser marked to assist you identifying each spice whilst you are learning the art of indian cooking. There are other versions on the Internet, but you will find that they do not have individual lids to preserve the quality of the spices or the capacity to hold 13 spices. This truly is the Rolls Royce of masala dabba's. The spice box measures 20cm wide by 7.5cm deep with a transparent lid and contains a measuring spoon (spice spoon), 8 canisters and 1 larger central canister divided into 4 sections, all engraved with a spice name. This option of the Masala Dabba Spice Box also contains the following 13 wonderful aromatic spices.

Coriander. (Coriander Sativum) All of the parts of the Coriander Plant are used in Indian Cooking; The seeds are ground and used to thicken and flavour dishes and the fresh green leaves are used in garnishes. The seeds have a lemony citrus flavour when crushed. It is described as warm, nutty, spicy and orange flavoured.
Cumin. (Cuminum Cyminum) Cumin Seeds are strongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates the appetite and acts as a digestive. It is the second most popular spice in the world after black pepper. Cumin's distinctive flavour and strong warm aroma is due to its essential oil content. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli.
Chilli. (Capsicum) Chillies vary in colour, shape, heat levels and pungency from variety to variety. They are a rich source of vitamin C. Whole chillies are dried and then crushed to produce ground chilli. Fresh or dried chilies are often used to make sauces hot and to add spice to other dishes. Hot sauces are found in many cuisines throughout the world and chilli is a firm favourite in many Indian dishes.
Fennel. (Foeniculum Vulgare) This is a sweet and aromatic spice with an Aniseed-type flavour. Fennel seeds contain important antioxidants, with anti-carcerous properties. It is a key ingredient in several spice and herb blends such as Indian curry powders.
Garam Masala. Garam masala is a commercially-prepared ground mixture of herbs and spices used in Indian cooking. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chilli peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star annise and fennel.
Ginger. (Zingiber Officinale) Fresh or dry ginger is aromatic, pungent and hot. It can be used in sweet and savoury dishes. It is known to help digestion and calm mental activity. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.
Turmeric. (Curcuma Longa) The root of this plant looks very similar toginger but the flesh is a deep orange colour. When dried and ground, turmeric gives a beautiful yellow colour to any food cooked with it. Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry.

Bay Leaves (Laurus Nobilis) & Cinnamon (Cinnamon Cassia).The indian bay leaf is aromatic and bitter in flavour. The leaves are used whole to flavour mainly meat dishes. Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Cinnamon an aromatic herb comes from a tropical evergreen tree of the laurel family growing up to 7m in its wild state. It is probably one of the most aromatic of the spices. Cinnamon, an important ingredient of "garam masala" is a sweet and mildly hot spice. It has a pleasing fragrance and a warm, sweet and aromatic taste. It is believed that the cinnamon is beneficial in controlling blood cholesterol and good for diabetes. Cinnamon is one of the foods that lower blood sugar.

Cardamon. (Elettaria Cardamomum) Cardamom has a sweet, spicy and pungent flavour. The green variety is used in both sweet and savoury dishes. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
Cloves. (Syzygium Aromaticum) Cloves are strongly pungent and sweet. Very small quantities are required to flavour dishes. Clove oil is used topically as it has antiseptic and anti-inflammatory properties. Cloves have a warm, sweet and aromatic taste that evokes the sultry tropical climates where they are grown.
Cumin Seeds. (Cuminum Cyminum) Cumin seeds arestrongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates the appetite and acts as a digestive. Oval in shape and a little like caraway seeds in appearance, their bitter-sweet spicy taste makes them popular in Indian curries and rice dishes.
Mustard Seeds. (Brassica Nigra) In Indian cooking, the whole seeds are fried quickly in oil to give a hot and spicy flavour once the seeds have popped. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery.

Order up to 4 sets for delivery to the same mainland UK address and pay postage and packing for only 1 set!!!

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