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spice
tins - the
spice tins are imported from India and are made of stainless
steel with an inner lid that fits tightly over the top of
the 7 inner tins and an outer steel or clear plastic lid
that fits over the top of the whole tin to protect the contents
from light and moisture. Each tin is circular (approx. 18.5cm
diameter) and contains 7 small inner tins that can easily
hold 30g or so of spices which is more than enough for most
kitchens. They are fantastic for keeping your ingredients
close to hand and seeing what you have rather than discovering
half-used bags at the back of a cupboard that are well out
of date, simply lift the lid and take a spoonful of whatever
you need in your cooking! |
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B
grade tins have either a slight scratch or tiny dent. Not
perhaps suited as presents but wonderful value if you're
buying for yourself. |
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Our
spices (all those in the weight range 10g-30g) are packed in
lovely clear resealable bags that stand up on a shelf as they're very
convenient and allow us to keep costs as low as possible (we haven't
yet been able to source a bio-degradable bag but they are recyclable).

While
the bags are fine to store the spices for a reasonable period of time
kitchens are not in general, ideal environments to store dried herbs and
spices as they really need to be kept cool, dry and away from light and
contact with the air. Ground spice in particular will not keep well if
unprotected as it will dry out and lose all the essential oils so crucial
for that intense aroma and flavour. To get the best from your ingredients,
it is best to buy small amounts, use it quickly and keep it as dry, dark
and cool as possible. If you're not sure how long you have kept spices
in your cupboard or if they are still any good, the easy way to check
is to shake the contents, let them settle and simply have a good sniff.
If you can detect a reasonable aroma then the chances are that the spice
is still of some use. Be ruthless about throwing out old stale spices
as they will not contribute anything to a dish apart from a floury texture
and the savings made by not using freshly ground ingredients will be in
the fractions of a pence per dish. As a rule whole spices should keep
for a year or so and ground spices for up to 6-12 months.
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