Piquant Post is a monthly international spice subscription box. Each package contains four recipes and corresponding spice blends from a different region of the world each month. Subscriptions are $11.99 with reduced prices for longer subscription terms. Not a Tree Reviews received this package at no cost for review purposes.
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Here’s the Box Breakdown
Everything that we received in our September Piquant Post Subscription. This package takes us all the way to India for some delicious curries and other dishes!
Our first recipe is Tandoori Chicken Skewers. While you don’t have a Tandoori oven you can still make this classic recipe in your oven’s grill or broiler.
Our spice packet for this blend contains; paprika, ginger, coriander, cumin, turmeric, nutmeg, garlic powder, beet root powder, cinnamon, cayenne, cloves and cardamom.
Our next recipe is Chana Masala – which may or may not be one of the most popular dishes in the world! This is a vegan dish and you can easily swap out some ingredients for others.
This spice packet includes; coriander, black pepper, cumin, star anise, cinnamon, smoked paprika, cayenne, cloves, green cardamom and nutmeg.
Then there’s Sweet Corn Chaat. The word Chaat in India is used to refer to a set of savory spiced snacks that can be found on the carts of street vendors each of which is dusted with Chaat Masala though.
Our blend for this recipe includes; cumin, coriander, amchoor, spearmint, black pepper, ginger, cayenne and fennel seed.
Our final recipe and the one that we decided to create for this month is this Aloo Gobi. This is a basic and delicious vegetable curry and because we’re a sucker for a tasty curry we decided to create this dish for the month.
Our Madras Hot Curry blend includes; turmeric, coriander, cumin, black pepper, ginger, cardamom, cayenne, cinnamon, fenugreek, mustard, and curry leaf.
First up to create this recipe is prepping our cauliflower
And then our potatoes.
Then we’ll toss our cauliflower into a pan and fry until we see some brown spots on the outside.
At that point we’ll add our potatoes. We’ll cook this for about 8 minutes and in the meantime we’ll prep our other ingredients.
We dice an onion.
Grate some ginger.
Cut up some fresh cilantro.
And mince some garlic.
Next we’ll remove our potatoes and cauliflower from the pan and move to a paper towel lined bowl.
Then you’ll fry your onions until they become soft (about 8 minutes).
Now we add our garlic,, ginger, salt, pepper and curry spice. Cook for 1 minute.
Add a half a can of tomatoes, potato and cauliflower mixture as well as our broth. Stir the mixture until everything is evenly coated.
Reduce heat, cover and simmer for 20-25 minutes.
When it’s done garnish with fresh cilantro. We thought this was delicious and had just the right amount of heat!
So in summary
Presentation: Everything arrives to us perfectly and we love the way they list each spice in each packet
Quality: We love the blends from Piquant Post – they are tasty and fresh, which makes them taste better.
Curation: We loved this month’s India package and we loved even more that the different recipes together formed an entire meal – we wish we had the time to cook them all together!