SpiceBreeze Review January 2019
Another year, another month of amazing and unique recipes with their corresponding spices needed to recreate dishes from around the world. Brought to you by SpriceBreeze.
This subscription “box” ships to US and Canada and brings 2-4 recipes per month for you to recreate using the spice kits provided.
Cost: $5.90 – $11.85 per month, depending on how many recipes you chose to receive.
January was all about setting up new goals and dreams and the team at SpiceBreeze sent a beautiful vellum with the genie from Aladdin wishing us for our dreams to come true.
We also got a freebie included in the box, acai powder to add to a smoothie!
This month the recipes included look amazing and the spices smell divine! The countries we’re traveling to through our flavor and smell senses are:
First up is Ras El Hanout, a North African dish, and its spice kit is a blend of cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamon, fenugreek, cloves, chili and lavender.
I am completely intrigued by this flavorful mix and can’t wait to make this!
Next up is Mayishangshu, and it’s a Sichuan Culinary Kit ready to add delicious flavors and aromas to this dish. The name translates to “ants on a tree, and the mix is a blend of cinnamon, fennel, garlic, Shitake mushrooms, black pepper, clover and star anise. The base is thin noodles with a sauce on top.
Masoor Dal is an Indian meal and its spices smell amazing. This dish is perfect for winter, based on red lentils and coconut milk and spiced with a blend of cumin, cardamon, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili and coriander.
Last but not least is a name I am very familiar with being Argentine: Chimichurri rojo. In Argentina we usually make it slightly different and this spice kit was based on the recipe from Uruguay. I must say I am intrigued and can’t wait to try it. You can use this sauce to marinade meats like chicken, beef and even fish. They included a hotter variation to add heat to it, but I probably won’t because I like it more traditional. The spices are a mix of paprika, black pepper, garlic, oregano and lime peel with the add-on of red chili flakes.
What do you think of this month’s SpiceBreeze? Do you sub to a similar box?
Lucia Metcalf – http://laughingwithoutanaccent.blogspot.com