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Spice Breeze is a monthly culinary escape in a box and spice subscription. Each package contains either 2 or 4 spice kits that include both your spice blend and a recipe. Choose the Duo which includes 2 pre-chosen spice kits for $5.90 each month or the Quad that includes the 2 spice kits that come in the Duo as well as 2 spice kits of your own choosing for $11.85. NAT received this package at no cost for review purposes.
Subscription Box Unboxing
Subscription Box Review
Everything that we received in our Spice Breeze package for February.
So what is all this stuff?
Our first recipe for the month is a Vietnamese dish called Banh Mi Xiu Mai and is the popular Vietnamese sandwich we’ve become so accustomed to in Vietnamese restaurants.
This recipe seems pretty simple and only requires 30 minutes hands on. The spice blend for this recipe includes; annatto, black pepper, Sichuan pepper, fennel, Vietnamese cinnamon, star anise and cloves.
Next is Biber Dolmasi which are Turkey’s interpretation of stuffed bell peppers. This looks delicious but we wanted to go more exotic for our recipe this month!
The recipe for this is pretty simple and also only requires 30 minutes of hands on cooking. Our spice blend includes; paprika, Aleppo pepper, mint, cumin and black pepper.
Something interesting that Spice Breeze has been doing is in lieu of a particular recipe they include a spice and different ways it can be used. This month they included Pink Peppercorns and two recipes you can use with them. The first was Coconut Panna Cotta which they also included Agar Agar to go along with . The second was Caprese with Pears.
We decided to make the panna cotta which was very simple. We brought to a boil 1 tsp on agar agar and 1 and a half cups of coconut milk.
Then we mix in the lime juice, honey, vanilla, heavy cream and salt and bring to a boil.
Then we pour it into cups and refrigerate for 2 hours.
Once it’s solid you top it with fruit and pink peppercorns!
The final spice kit for the month is Crepes which is a French tradition (that we make in our house quite often).
This recipe is a little more involved than the others but still only requires 30 minutes hands on. Our spice blends include; beetroot powder and togarashi – a blend of chili peppers, orange peel, black sesame seed, seaweed, white sesame seed, sansho pepper and ginger.
First we sift together our flour and our beetroot powder.
Then separately we mix together our milk and water.
Then we add this to our flour mixture one tablespoon at a time.
Then we mix in the eggs, butter and salt.
Then we let it rest in the fridge for 30 minutes.
Mix your cream cheese and chives.
As well as heat your pan, add a little oil and your sliced garlic.
Then add your mushrooms and spinach
Cook until the mushrooms are just soft.
Now you’ll start your crepes. This batter is thin so you want it to spread our and cover the base of the pan to create a nice circle. Cook until the top is dry and then flip.
We used two crepe pans to expediate the process.
Once you take them off the burner add your cream cheese mixture and roll them up.
Then you’ll top them with grated gruyere and the togarashi as well as your spinach and mushroom mixture.
Our cross section… these were delish!
So in summary
Presentation: Our spices always look so beautiful in our Spice Breeze package and they arrive to us perfectly
Quality: We love that they use organic spice blends and there really is an art to creating these delicious kits!
Curation: Once again we feel like they gave us such an amazing variety and flavor range to work with this month!
Spice Breeze $5.90+
Great way to learn new cooking techniques and try new and exotic flavors. Many spice blends are organic and each one is delicious!