World Tin with Silk Wrap

For the cook who never wants to make the same thing twice. The World Spice Tin brings together nine vibrant blends from across the globe — each one a passport to a different cuisine, a different culture, a different table.

One night it's a creamy, coconutty Sri Lankan curry. The next, a smoky North African stew or a fiery jerk marinade straight off the grill. With a mini recipe book packed with family recipes to guide you, the only question is where you'll travel to first. It also makes a truly memorable gift — especially for those who are notoriously difficult to buy for.

What's inside:

• 9 vibrant spice blends from around the world across 7 pots
• Mini recipe book including Spice Kitchen family recipes
• Beautiful hand-sewn silk sari wrap (colour and pattern may differ from image shown)
• Stainless-steel spice spoon
• Stainless-steel spice tin with 7 removable pots and airtight lid

The spices:

Garam Masala — No chilli here — just a beautifully balanced blend of cumin, coriander, ginger and cinnamon, with earthy clove and star anise for aroma. Stir a small pinch into curries just before serving for a final flourish of flavour.

Sri Lankan Curry Powder — Bolder and more complex than its Indian counterpart, this blend is built for rich, coconutty curries with depth and warmth. A staple of Sri Lankan home cooking.

Harissa — A fiery North African chilli blend of dried red chilli, garlic, coriander, paprika and caraway. Stir through olive oil for a punchy dressing, or use as a marinade for meat and fish.

Tex Mex — Smoky, bold and full of character. This American Southwest blend is perfect for fajitas, chilli con carne, spiced beans and anything that needs a little swagger.

Jerk — The iconic Jamaican spice blend — fiery, fragrant and deeply aromatic. Rub generously into chicken or pork and leave to marinate before grilling or slow-roasting for authentic Caribbean flavour.

Chinese 7 Spice — A fragrant, warming blend drawing on star anise, cloves, cinnamon, Sichuan pepper and more. Brilliant with duck, pork belly or stirred into noodle broths for an aromatic depth.

Ras El Hanout — The jewel of North African spice blending. This award-winning mix is complex, floral and warming — perfect for tagines, couscous and slow-roasted lamb.

Tandoori Masala — The classic Indian restaurant blend, built for the tandoor but just as brilliant in a home oven or on a grill. Combine with yoghurt to marinate chicken, fish or paneer.

Za'atar — The cornerstone of Middle Eastern cooking. A fragrant, earthy blend of oregano, marjoram, sumac, salt and SESAME seeds — as good on flatbreads as it is on roasted chicken.

Ingredients: Garam Masala (20g), Sri Lankan Curry Powder (20g), Harissa (20g), Tex Mex (20g), Jerk (20g), Chinese 7 Spice (20g), Ras El Hanout (20g), Tandoori Masala (20g), Za'atar — contains SESAME (20g)

For allergens, see ingredients in BOLD.