Piquant Post is a monthly subscription box that delivers freshly ground, small batch spice blends with delicious recipes from a new region. If you like exploring new flavors every month then this is an inexpensive way to do it!
We deliver variety to you. Our chefs develop recipes using mouthwatering flavors from around the world to give you variety in your cooking and meal planning without extra effort.
No more buying expensive spices that you never use again. Our box contains enough herbs and spices to make each recipe so you don’t have to run around searching for exotic spices.
No fillers, preservatives, or sugar. We ditch the bad stuff and almost never include salt, so you can take control of your food and eat healthier.
This was my first shipment from Piquant Post and I was happy to find generously filled packs of spices and a recipe card to go with each pack.
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September’s shipment featured the flavors of India.
Piquant Post Tandoori BBQ came with a recipe for Tandoori Chicken. I checked out the Piquant Post website and they listed variations for each recipe card, including a vegetarian option for the chicken! There were suggested uses and links for recipes and ideas using each spice.
Piquant Post Garam Masala came with a recipe that uses chickpeas. Unfortunately, I couldn’t find a substitute listed for chickpeas but I have seen recipes calling for this spice blend and will put it to use.
Piquant Post Chaat Masala came with a recipe for making what I am going to call “Street Corn” and I think this blend would be tasty on fresh fruit cups sprinkled with lime juice, similar to Tajin.
Piquant Post Madras Hot Curry was the spice I decided to use first so I made the provided recipe, Aloo Gobi.
Each card gave the background about the spice and the dish.
The recipe was easy to follow and while I did find a couple of typos I was able to figure it out. In Step 2, make sure to “cook” the potatoes, not “cool” the potatoes, for 7-9 minutes.
I started by sauteing the cauliflower and potatoes in oil until lightly browned. They ended up sticking to the bottom of the pan despite having used oil, so I switched to a new pot for the next step. You could use a non-stick pan and it shouldn’t be a problem.
I sauteed the onions then added garlic, ginger, and the spices. Very fragrant!
I added half a can of diced tomatoes (and their juice, why not) then placed the potatoes and cauliflower back in the pot. I stirred in some chicken broth (it called for vegetable broth or just water), brought to a simmer, then covered and set the timer for 20 minutes. I stirred it occasionally.
Here is the finished product. I didn’t have any cilantro on hand but it would make the colors pop. I served it as a side dish with some smoked sausage and it was delicious! Despite being called “hot” curry powder, it wasn’t fiery and just provided a nice amount of heat. The flavors were yummy and while I’m not a big fan of Indian food I did like this recipe. If you do feel like any Indian recipe is too spicy, then do as my friends from India do, just throw some yogurt or raita (similar to tzatziki) on it to cool it off.
I thought Piquant Post did a great job with this shipment! As a new subscriber, I wasn’t sure what to expect, but the spice blends were fresh and the recipes unexpected. I thought the amount of spice sent was good, and I have plenty of hot curry powder left to try in other recipes. I appreciate that Piquant Post provided alternative recipes and substitutions on their website. I experienced success with my chosen recipe. Herbs and spices have lots of antioxidants to help heal and protect our bodies and I think this is a good way to increase consumption of health-promoting superfoods. I am pleased to know that the spice blends have no added sugar, no or low salt, and no preservatives. Right now only subscribers can reorder spice blends but Piquant Post plans on opening an online store in the future.
What do you think of this month’s spices?
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