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.
- 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!
January’s flavor kit included four spice packets and four recipes.
France is the themed region for January’s kit.
French cooking is, for all practical purposes, the keystone of Western cuisine. Many of the world’s best chefs trained in France or have worked as understudies to chefs versed in classical French techniques. While it may seem daunting to recreate many traditional recipes, we don’t have to be intimidated by their reputations. This month Piquant Post is sending recipes and spice blends inspired by French classics, allowing you to use your own local ingredients to create delicious and healthy meals in no time.
Herbs de Provence
This premium small batch blend includes: Thyme, Marjoram, Savory, Tarragon, Basil, Fennel Seed and Lavender. It is used in one recipe this month.
This packet includes: Mustard Seed, Coriander, Thyme, Basil, Onion Powder and Black Pepper. This packet is good in one of the recipes this month.
The packet is mixed of White Pepper, Ginger, Nutmeg, Cloves and Cinnamon and is called for in one recipe this month.
Vadouvan French Curry
This packet contains Shallot, Onion, Garlic, Fenugreek, Turmeric, Cumin, Nutmeg, Cardamom, Cloves, Fennel Seed, Mustard Seed, Curry Leaves and Cayenne Pepper. It is used in one of the recipes.
Skillet Herbed Fish - Recipe 1755
This recipe for a simple pan-roasted herbed fish uses a classic French seasoning called Herbs de Provence to provide a subtle boost of flavor. This herb blend originates from the southeastern region of Provence that runs from a corner of the Alps down along the glamorous coast of the Mediterranean Sea. Local Provencals gather summertime herbs like lavender, thyme, savory and basil and dry them to provide an herbal flavor to their dishes long after the summer sun departs,.
Chicken Dijon - Recipe 1756
Traditional Dijon-style mustard is made by pureeing water-soaked mustard seeds with verjus, and acidic juice made from not-quite-ripe green grapes. Today, most dijon mustard is made with white wine, vinegar, and salt instead of verjus for similar effect. In this recipe, inspired by the classic French dish, we use our unique Dijon Spice blend to make a fresh mustard sauce that transforms everyday chicken breasts into a weeknight meal worthy of a King.
Beef Stew in Red Wine - Recipe 1757
French cuisine is not know to incorporate many dried spice blends in their recipes, but Quarte Épices (meaning Four Spices), is one native French blend that is traditionally used in soups, stews, ragout, and charcuterie. This recipe is for a French classic beef stew.
Vadouvan Roasted Vegetables - Recipe 1758
Uber-trendy Vadouvan is a milder and sweeter version of Indian curry powder that incorporates the aromatics of onion, garlic and shallot in addition to the typical curry spices. This recipe is for a vegetables dish that is super easy to make.
I really appreciated the easy recipes from inspired by sophisticated French cooking. I am usually a bit intimidated to go French, but this month's culinary spice kits are really opening up the door to possibility for me to change that apprehension. Piquant Post would make an excellent gift for a foodie in your life!
What do you think of Piquant Post?