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Spice Kitchen – Review and Giveaway

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Last Updated on November 12, 2021

Indian Spices and more from Spice Kitchen

At Christmas, I often buy food-related gifts as these are the treats that I prefer to find under my tree. This year I have discovered The Indian Spice Tin from Spice Kitchen which ticks all the boxes. Enclosed in a handmade silk sari wrap, it is beautiful to look at and is filled with nine fragrant spices that will be used in no time in my busy kitchen. A spice spoon for accurate measuring and a small recipe collection complete the contents. Chicken biryani is the first dish I will be cooking, using the spices from the round, stainless steel tin called a masala dabba, a staple in every Indian kitchen.  The Indian Spice Tin has won not only a Great Taste Award but  2018 Gift of the Year. It is a present that keeps giving, as a percentage of sales is donated to the Akshaya Patra Foundation that helps feed schoolchildren in India as well as children in the UK who are affected by homelessness.

Spice Kitchen, a family run business, sells a range of desirable gifts which includes tins with African and Middle Eastern spices, Moroccan spices, an international chilli collection, a Halen Môn flavoured sea salts collection, and a world spice blend and BBQ rubs spice tin. For cocktail lovers, there is also a gin botanicals tin.

Spice Kitchen

The Indian Spice Tin contains the essential spices you will need to make almost every Indian curry. Spices are freshly ground and come in small quantities which is the way that spices should be sold so that they are used while still fresh. Large bags of spices should be avoided by home cooks, in my opinion, because by the time you come to use most of it, the intensity of the flavours has been lost. Far better to buy small quantities more often. Spice refills can be ordered online. The Indian Spice Tin includes ground coriander, ground turmeric, mustard seeds, cloves, chilli powder, garam masala, cardamom, cumin seeds and cassia. It really is the perfect foodie gift.

If you’d like to try for yourself, do head over to the Spice Kitchen website – and don’t forget to enter our 12 Days of Christmas giveaway!

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About Madeleine Morrow

Madeleine is a freelance journalist and writer for print and digital media. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached. Madeleine has lived half her life in South Africa and the other in London which has widened her experiences of multiple cultures, languages and cuisines. Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world. She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. Long haul destinations on the bucket list include China and Japan.

Comments

  70. Natalie Gough says

    Tamarind spice is my all time favourite, it is far more versatile than a lot of people realise. Most commonly I use it for making chutneys but I also use it in fish curry and in family recipe for a dressing that is drizzled on okra salad.

    Reply

  95. Jacqueline Smith says

    I found this by chance and clicked on it, really informative as to how to use spices in small quantities rather than buy large amounts, basic ingredients for any Indian curry and to top that off it comes beautifully wrapped in a silk sari

    Reply

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