Piquant Post Review March 2018

Piquant Post sends 4 handcrafted, unique spice blends and 4 chef-developed recipes in a monthly subscription box. The spice blends are made small-batch each month and are always all-natural, filler-free and preservative-free. You will also receive digital access to additional recipes and ideas for ingredient substitutions. They kindly sent us this box for review.

The older I get, the more I enjoy time spent in the kitchen. Is that a thing or am I in nesting mode? Either way, I LOVE spending an entire day baking, cooking, researching recipes, etc. That’s where Piquant Post comes in. It’s a really inexpensive way to test out quality spices, discover new recipes, and a great way to give yourself an excuse to spend a full day hiding in the kitchen.

Subscription Details

Piquant Post is available in 3 subscription lengths:

  • 1 month: month to month $11.99
  • 6 month prepay: $65.94
  • 12-month prepay: $119.88

What You Get:

  • 4 handcrafted, unique spice blends and 4 chef-developed recipes.
  • Digital access to additional recipes and ideas for ingredient substitutions.
  • Gift Program – Gift Cards, Small gift card insert to recipient.
March Box Details

This month we send our readers on a Mediterranean escape to Lebanon. The flavors of the Middle East fused with fresh and healthy ingredients of the Mediterranean region will surely please your palate and excite your senses.

Here is a closer look at the individual spices we received:

Baharat (7 Spice)

Includes: black pepper, allspice, coriander, cumin, cinnamon, cloves, nutmeg, smoked paprika

Baharat is the Arabic word for ‘spices’, and is also the name of a traditional spice blend used throughout the Arab world, from North Africa to the Persian Gulf. Baharat, also known as 7 spice, is a versatile blend traditionally used to season lamb, chicken, beef, fish, and stews. Great for sprinkling as a delicious and exotic seasoning on just about anything. 

Recipe: Lamb Baharat

Learn the history of the spice trade, one bite at a time. The flavors of Modern Arabic cuisine are the result of a millennium of perfecting the art of spice blending. Why? Arab traders established many of the world’s most important ancient trading routes to East Asia, Africa, and Europe, bringing home exotic flavors, perfumes, and culinary ingredients for local chefs to experiment with and combine flavors. This lamb baharat recipe represents that beautiful tradition.

Thoughts: You all know I’m not a meat eater so I did a little research  and discovered a vegan-friendly way to use this spice. I’m going to make Baharat Marinated Chickpea Sandwiches. It works out perfectly because I already have all the ingredients in the fridge/cupboard and it includes a few of my favourites – avocado, chickpeas, and toast!! Check out my Piquant Post Pinterest Board for the recipe – CLICK HERE


Includes: thyme, sumac, oregano, marjoram, sesame seed

A classic blend of the Middle East that is increasingly used by chefs in top restaurants, we think you’ll want to explore uses of this delicious blend that packs a flavor punch. Zaatar has regional variations, but we offer a delightful and authentic blend. Thyme offers a subtle woodsy-minty flavor. Sumac delivers a *lovely* tartness. Marjoram adds a hint of sweetness. Oregano provides a pungent, slightly bitter-hay flavor. Sesame seeds add a nutty note.

Recipe: Zaatar Roasted Chicken

Recreate the classic flavors of the Eastern Mediterranean with this easy, one-pan Zaatar roasted chicken recipe.  Add fresh pomegranate seeds (superfood!) as a garnish for a subtly tart finish. Easy weeknight meals just got a whole lot more delicious.

Thoughts: Here again we have a recipe that calls for meat. Not to worry though…..Pinterest is an amazing resource for vegan-friendly recipes to make with my new spices. I’ve had Zaatar before and I really love this spice. In the past I have used it on my avocado toast but this time around I am going to make Zaatar Roasted Cauliflower. When the Fiance is away at work I will often make myself a big ol’ bowl of veggies for dinner. Veggies and nothing else……just the way I like it. I’m looking forward to testing out the Zaatar Cauliflower. I will probably make a tahini dip to serve on the side.

Spicy Mint

Includes: spearmint, smoked paprika, cayenne, cumin, coriander

Mint is a popular ingredient across the Middle East and is often added to dishes with “hot” and fragrant spices like coriander and cumin. We created this blend to deliver an exotic smokey-minty-hot flavor profile of the Middle East in a couple tablespoons. Piquant Post innovates again!

Recipe: Lebanese Moussaka

Don’t confuse this authentic Lebanese Moussaka recipe for the better-known Greek Moussaka dish… Moussaka is actually an Arabic word referring to a common Middle Eastern vegetable stew, often served cold. Serve this vegan chickpea-eggplant dish hot or cold, with crusty bread or pita chips, and be amazed at the explosion of flavors: cool mint with a little spicy heat! You’ll wonder why you’re not cooking vegan dishes more often!

Thoughts: Now this is a recipe I am excited about!! Not only is it vegan-friendly, but it will also be super easy to make. I have all the ingredients already except the eggplant. One quick trip to the store, a few dollars for some veggies and I’ll have an amazing meal to enjoy. I love it!

Provence Rose

Includes: provence rose

Given the popularity of rosewater in Middle Eastern cooking (especially desserts) AND given the cost of a bottle of distilled rosewater ($10), we wondered if we could offer our customers a simple way to make their own rosewater at home. Mission accomplished! Using our Provence Rose (culinary rose buds), you can make rosewater simple syrup recipe that transforms any ordinary dessert into one you’ll want to have on each of a Thousand and One nights!

Recipe: Vanilla Ice Cream with Rosewater

Who doesn’t love vanilla ice cream?! The beautiful thing about this recipe is that with a few simple steps and ingredients you can transform your beloved dessert into an delightfully exotic one worthy of being on a menu at a top fusion restaurant. Sometimes simple is better!

Thoughts: I love that they rounded out the box with a dessert-worthy spice. Believe it or not, I have actually received a very similar spice before and used it to make Rose & Pistachio Chia Pudding. This time around I am going to make a vegan version of the recipe included simply by making my own ice-cream with frozen bananas, coconut milk and strawberries.

Piquant Post Review March 2018 – Final Thoughts

I must say, I am super happy with the March Piquant Post box. They did a wonderful job putting together a collection of spices that I not only love, but am excited to use. Piquant Post is a really great subscription in regards to price, packaging, quality and curation. I had fun unboxing the spices and researching the recipes. I managed to come up with 3 amazing recipe substitutes and am able to make one of the recipes supplied in the box. And……the best art is, I only need to pick up a few ingredients. I need eggplant for the Moussaka, cauliflower for the Zaatar Roasted Cauliflower, and maybe some fresh avocado for the Baharat Marinated Chickpea Sandwiches. How amazing is that!? A quick trip to the grocery store, 3 ingredients, and I’ll have myself 3 meals and a dessert to get me through the week. I am one happy girl and I am super excited to see what we receive next month.





Sign up for a free account on A Year of Boxes to receive exclusive offers, be added to our monthly mailing list, and much more! We are always adding features to improve the experience for our users, from their valuable feedback!
Join Today!

Sorry, only registered users are able to leave comments! Please register to A Year of Boxes to leave comments!