The Three Sisters Quick and Easy Cook Book, square spice tin and 5 new spices. (Please note: to be used in conjunction with The Three Sisters Indian Cookbook and 13 spices original spice box and 13 spices). When we launched our second cookbook "Quick & Easy" we wanted to introduce you to some real Indian Street Cooking. To authenticate our recipes we needed to give you 5 additional spices to use in conjunction with your original Spice Box and 13 spices. The Three Sisters new stainless steel spice tin holds 5 spices, it has four cannisters with lids, which are laser marked with the individual spice names – Curry Leaves, Mango Powder, Coriander Seeds with one of the canisters divided to hold the Black Rock Salt and Asafoetida. CURRY LEAVES: mostly Indians in the south use the flavoursome leaves from the curry plant (Rutacea). They have a bitter/lemony taste and are very aromatic once immersed in hot oil. MANGO POWDER: Sun-dried unripe mango fruit are dried and powdered then added to dishes to give a tangy, spicy flavour. CORIANDER SEEDS: the dried fruit of the plant Coriandrum sativum. The seeds are ground freshly to give a citrus flavour but it also has the effect of thickening the sauce. In the south of India, the seeds are roasted before grounding to give the essential flavour as seen in dishes like samber. BLACK ROCK SALT: a natural form of salt. It has a sulphurous taste and strong odour making it pungent in flavour; not interchangeable with sea and table salt because of its distinct flavour. ASAFOETIDA:a natural brownish gum resin of the plant species Ferula assa-foetida; a strong and pungent smell but once dropped in hot oil or ghee gives an aroma close to sautéed onions with garlic. In any dish has the effect of combining all the flavours to give a single aroma and smooth taste.
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