SpiceBreeze Review August 2017

With SpiceBreeze you get to discover popular meals from around the world with minimal time and effort. Receive each month simple recipes for 2 or 4 selected entrées with delicious flavors from different regions of the world. Includes freshly ground pure spices, pre-portioned for easy cooking and no waste. Add 2 to 5 fresh ingredients. Enjoy pure authentic flavors and relax. They kindly sent us this box for review.

This is our very first time reviewing SpiceBreeze so let’s go over the details….

Subscription Details

The Box: SpiceBreeze

Cost: $11.85 per month (Quad Box) or 5.90 per month (Duo Box)

What You Get:

  • Choose to cook 2 or 4 global meals per month with either a Duo Box (includes 2 kits) or a Quad Box (includes 4 kits).
  • Each kit contains a simple global recipe and the freshly ground spices, pre-portioned in little pouches.
  • Additional recipe inspiration included in the box and available on our social media channels.

Ships to: US (free) & Canada ($1-$2)

August Theme – Bo-Kaap, Cape Town, South Africa

This month we are traveling to South Africa. Cape Malay is a South African ethnic group with origins in Southeast Asia. The international acclaimed Cape Malay cuisine was created when the women added spices like cardamom, turmeric, coriander, cumin, and chili to Dutch recipes. Typical dishes are Bobotie, a meat pie, Bredie stews, and Koeksisters, fried pastries with Indian flavours.

This month we received pre-portioned spices for the following recipes:

Kabob Koobideh

The most popular grilled ground meat in Iran and around the Persian Gulf. The meat needs only small amounts of Sumac and Tumeric (the two spices we received for this recipe).

I LOVE Sumac! I discovered it only about a year ago and absolutely love the flavour. You can mix it with oil and use as a dip for bread, sprinkled it on roasted carrots, or sprinkle it on top of avocado toast……so good!


A famous vegetable stew from the Provence, a French region which spreads along the South Mediterranean coast. It’s seasoned with Herbes de Provence & European Hyssop.

They included a few other recipe suggestions for Hyssop. It’s similar to the suggestions I mentioned above for the Sumac. You can mix it with oil to create a bread dip, sprinkle it on roasted veggies, or mix in potato soup.


Marinated skewers from the Cape Malay which became staples in many South African homes. We received a chili spice for this one as well as a spice mixture made up of orange peel, bay leaf, ginger, yellow mustard, coriander, curry leaf, turmeric, fenugreek, onion, cayenne, cumin, cilantro, garlic, cardamom, black pepper, and cinnamon.

Tandoori Chicken

Well-known Tandoori Chicken develops its flavour in a fragrant yogurt-marinade. For this recipe we received cayenne and a spice blend made up of paprika, ajowan, kashmiri chili, cardamom, cinnamon, turmeric, cloves, cumin, white pepper and coriander.

SpiceBreeze Review August 2017

Wow, I am impressed. I certainly wasn’t expecting to enjoy this subscription as much as I did/have. They really have done a wonderful job. The packaging is simple and professional. The inserts are informative and organized. The spices are quality and pre-portioned. I LOVE that everything fits nicely into an envelope, it makes it easy to store in the pantry. I could see myself getting a bin from the dollar store and keeping all my SpiceBreeze envelopes filed nicely inside. That way I can pull out the bin when I am ready to cook and everything will be stored inside nicely and neatly. I love that they included some additional recipe selections as I won’t be able to make all the recipes in this month’s package as 3 out of the 4 include meat. But……they did include one veggie recipe which makes me very happy. The only thing I could possibly say about SpiceBreeze is that I would love to see a veggie option for each set of spice, other than that I am beyond impressed. I think they did a lovely job.





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