- Spice tin made of high quality stainless steel with a clear lid
- Dimensions 21cm diameter x 8cm height
- Inside main tin are seven individual tins and 7 small spoons
- The Incredible Spice Men Book
- Also includes the following spices in plastic sealable bags
The Incredible Spice Men – Cyrus Todiwala & Tony Singh
A great book of spiced up recipes to go with your spice tin. We chose this book because these great chefs, Cyrus & Tony are on a mission just like us – To wake Britain up to the power of spice!
A little cumin, a handful of fragrant cardamom, a kick of turmeric; spices can transform our traditional dishes into an explosion of flavours. And it’s not all about heat and chillies – but turning everyday meals into something simply amazing.
1.Manibens Family Garam masala mix
A unique blend of 11 different spices that have been carefully selected following my Grandmothers family recipe. Some of the spices have also been roasted to further enhance their flavour and aroma. The mixture is initially hand ground in the same way that my grandmother did back in India and East Africa. We then complete the process by blending the mixture by machine for a semi-coarse finish. Recommend to add into curries at the end of their cooking and to marinades to enhance the dish with a unique flavour and aroma.
2.Tumeric Powder (hardar or haldi)
Native to southwest India. And used for over 2500 years in India. It has many health benefits (long known for its anti-inflammatory properties, in addition to being used in everyday indian cooking. Peppery, earthy flavour and mustardy smell
3.Ground Coriander and Cumin Powder (Dhanna-jeeru)
Home roasted and coarsely ground mixture of coriander and cumin seeds
4.Chilli Powder (Murcha or mirch)
Indian red chillies that have been dried and hand ground into a dark red coarse powder. Used when you want to give any of your dishes that little kick!
5.Small brown/black Mustard Seeds (Rai)
These are commonly used to flavour your cooking oil, you know they are working their magic when they start popping as they cook.
6.Cumin Seeds (Jeeru or jeera)
Whole cumin seeds can be used to flavour your oil as before you cook and add n other ingredients or dry roasted and crushed to release their flavour into marinades too
7.Green Cardoman (Elchi or elaichi)
Used in a variety of sweet and savoury dishes with a distinctive smell and flavour, give them a go in your dishes if never used before