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Introducing The Three Sisters eagerly awaited Lotus Spice Tin/Masala Dabba and 13 Indian Spices!
The Three Sisters newly launched Lotus Spice Tin/Masala Dabba is both a wonderful gift and a perfect treat to oneself. This beautifully crafted, high quality stainless steel masala dabba epitomises the significance of the Indian Lotus Flower, the symbol of which means “divine perfection”.
The Lotus Spice Tin contains 8 small canisters and a centre larger canister which is divided into 4 compartments. The canisters all fit neatly into the masala dabba spice box which has a semi-transparent lid featuring the lotus flower design as pictured . All of the canisters are individually laser marked to assist you identifying each spice whilst you are learning the art of authentic Indian cooking.
This buying option also contains the following 13 wonderful aromatic Indian spices -
30g Coriander. (Coriander Sativum), 30g Cumin. (Cuminum Cyminum), Chilli. (Capsicum), Fennel. (Foeniculum Vulgare), Garam Masala, Ginger, Turmeric, 2g Bay Leaves (Laurus Nobilis), 10g Cardamon. (Elettaria Cardamomum), 10g Cloves. (Syzygium Aromaticum), 20g Cumin Seeds (Cuminum Cyminum), 20g Mustard Seeds (Brassica Nigra) and 10g Cinnamon. If you would like to purchase the masala dabba without spices, please go to our other listing.
Please note for health and safety reasons spices cannot be returned.
There are other versions available online but you will find that they do not have the the capacity to hold 13 spices. Traditional Boxes, usually have 7 or 9 spice containers. Our box holds 13 spices and is designed and made in India from high quality food grade stainless steel.
Please refer to our other listing if you would prefer to purchase out spice tin without spices.
Specifications of Spice Tin:
Spice Tin: 9” diameter x 3” high
Small canister: 2 ½ “diameter x 2 ½ “ high
Centre divider canister: 4” diameter x 2 ½ “ high
Weight of complete masala dabba: 2.78 lbs
UPC Code: 697560664805
The spices come in individual sealed bags which are then sealed in one larger bag.
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 organic spices used in Indian cooking. Many such mixtures may include a higher proportion of less-expensive organic 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 organic 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.