Spice Breeze is a monthly culinary experience. Each package comes with your choice of 2 or 4 recipe kits that are inspired by different recipes from around the world. The Duo Box (2 recipes) is $5.90 monthly while the Quad Box (4 recipes) is $11.85 monthly
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Check out the unboxy box video
Here’s the Box Breakdown
Our first look at the February Spice Breeze package.
All of the spices included in this month’s Spice Breeze Subscription Box. This package had a Valentine’s Theme and even included a recipe for Valentine’s Dinner
So what is all this stuff?
This Mexican Culinary Kit includes the spices you need to create a shorter variation of Mole Sauce
Our first packet contains ancho chili powder, pasilla chili powder, cinnamon and oregano. The second pack contains guajillo chili powder. All of these chili’s are essential in a mole sauce.
This Doubles Recipe Kit is a Trinidadian street food. It consists of chick peas served atop 2 small flat breads (where the name doubles comes from).
The toppings are what make this dish shine – there’s a fruit chow and green seasoning for cucumbers. Our first spice packet includes; toasted cumin, amchoor turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, cayenne, cilantro, garlic, cardamom, black pepper and cinnamon. The second packet contains just habanero chili powder to heat things up!
Banh Mi refers to a Vietnamese Baguette, Thit means meat. So basically we are creating a Vietnamese inspired BBQ pork sandwich.
There was only one spice packet included for this recipe kit and it included; annatoo, black pepper, sichuan pepper, fennel, Vietnamese cinnamon, star anise, and cloves
This French inspired culinary kit leaves you with an entire dinner for two.
Our first spice packet in this kit includes just green peppercorns. Our second packet contains just rosebud powder. Because this was a full meal and it included rose powder we had to make this one!
30 minutes before we begin cooking we add 3 tablespoons of water to our peppercorns and allow them to soak.
Next we make our dessert. A mixture of 3 cups of plain yogurt, half of the spices in packet two and honey or agave syrup to taste (we used honey). Allow it to chill until you are ready to serve.
At this point we started peeling and boiling our potatoes and salting our meat. This recipe calls for filet mignon but… there’s 6 of us, so dinner could be a bit pricey. We easily subbed it out for pork tenderloin (which increased cooking time a bit)
We fry our pork in oil for 5-7 minutes on each side then add butter for the last couple minutes.
We typically don’t fry our meat so this looked extra tasty!
Once the pork is done we move it to a plate and cover it with aluminum foil. We add Cognac (we used Jameson because we didn’t have Cognac) as well as your peppercorns. Cook for 2 minutes.
Add broth and cream and bring to a boil. Cook until thickened.
Now you’ll cook up your snap peas and mash your potatoes.
Serve pouring the sauce over your meat and potatoes. This Au Poivre was delicious!
So in summary
We look for three things in a subscription box; quality, curation, and presentation. The Spice Breeze Subscription is a great way to enhance your palette and learn new recipes! The presentation is great, the inside of this package with all the colorful spices is so pretty! The quality is amazing. Only the finest spices are included many of which are organic. And curation. We love the recipes that were included for this month and Mr. I’m Not a Tree is already planning when he’ll make the Banh Mi!