Piquant Post Subscription Box Review + Coupon Code – December 2017

Piquant Post is a subscription box that delivers a package of spices to your door to help spice up your life! Monthly, you will receive an assortment of small-batch, freshly ground spices sent with recipes from a region of the world. Piquant (pronounced “PEEK” “ant”) by definition means “pleasantly spiced and appetizing flavor”, it also means “intriguing to the mind”.  The spices do not contain sugar or fillers, and never have preservatives.

Cost:

  • Month-to-month (pay-as-you-go): $11.99
  • 6 month prepay: $10.99/month
  • 12 month prepay: $9.99/month

Shipping: Free - US only

Coupon Code: GMB15 - Save 15% off any subscription plan!

December’s flavor kit included four spice packets and four recipes.

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The flavor kit arrived in a medium-sized brown envelope and was fairly plain to look at. It can easily blend in with your other mail. Though the packaging is easy on the eyes, the spices and recipe cards that are inside, will take you to another place on the world map. It is thrilling to open it and discover the adventures the Piquant Post holds. Indonesia is the themed region for December’s kit.

Satay Spice

This premium small batch blend includes: Coriander, Nutmeg, Cumin, Paprika, Garlic Powder, White Peppercorn, and Turmeric. It is used in one recipe this month.

Bali BBQ

This packet includes: Arabica Coffee, Smoked Paprika, Coriander, Garlic Powder, Nutmeg, Ginger, Star Anise, Onion Powder, Cloves and Cayenne Pepper. This packet is good in one of the recipes this month.

Turmeric Gold Spice

The packet is mixed with Turmeric, Onion Powder, Garlic Powder, Ginger, Cinnamon, Nutmeg, Cardamom, and Fenugreek.

Bumbu Bali

This packet contains Turmeric, Coriander, Ginger, Cinnamon, Cardamom, Cayenne Pepper, Cumin, White Peppercorn, and Bay Leaves. It is used in one of the recipes.

Chicken Satay - Recipe 1751

Smoky, sweet, and salty. Satay is a style of grilling marinated meats over a fire on wood skewers. Originating on the Indonesian island of Java, Satay is the national dish of Indonesia but has become popular the world over. Dunked in peanut or sweet soy dipping sauce, these bite-sized chunks are irresistibly delicious and make a great snack or main meal.

Balinese Pork - Recipe 1752

We created our Bali BBQ spice blend to reflect the historical flavors traded through the region. Starting with a medium roast arabica coffee bean, a major crop in Bali, for a nutty but delicate coffee taste, this rub imparts hints of clove, nutmeg and ginger. Delicious on pork chops or ribs, also try it on steaks, or poultry, cooked in the BBQ or the oven.

Coconut Turmeric Cauliflower - Recipe 1753

This roasted cauliflower recipe delivers the exotic flavors of a Balinese turmeric coconut sauce and paris it with one of our favorite veggies. The result is a quick meal or side dish that feels like comfort food, but is health for all diets. Use on cauliflower or make a larger batch of the coconut sauce and try it as a sauce for fish or chicken.

Noodle Stir Fry (Mie Goreng) - Recipe 1754

If you’re looking for a flavorful, quick bite, then these Indonesian Fried Noodles, called Mie Goreng, will hit the spot. This recipe is basic noodle stir-fry that you can customize with the protein(s) and veggie(s) of your choosing. However, the flavor of the stir-fry is considerably amped up using Bali’s (not-so-secret) magical flavor-bomb spice paste called Bumbu Bali.

I simply adore the value and the fun that Piquant Post provides. If I was to go out and buy half of these spices on their own, I would spend well over the $11.99. This subscription is perfect for those who want to prepare healthy meals and need a little direction in the kitchen, or for those that are looking for ways to switch up a regular routine. Piquant Post would make an excellent gift for a foodie in your life!

What do you think of Piquant Post?

Disclosure: This page may contain external affiliate links or referral links. The opinions on this page are my own and I do not receive payment for favourable reviews.

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