SpiceBreeze Food Subscription Review + Coupon – September 2017

SpiceBreeze is a monthly culinary spice kit subscription that features high quality, pure spices from around the world accompanied by simple recipe cards to help you incorporate the new spices into your routine. Choose between the Duo Box that sends two kits each month or the Quad Box that sends four kits each month.

This box was sent to us at no cost for review. (Check out the review process post to learn more about how we review boxes.)

This is a review of the SpiceBreeze Quad Box, which is $11.85 a month for four kits.

The Subscription Box: SpiceBreeze Quad Box

The Cost: $11.85 per month (or $5.90 per month for the Duo Box)

ACTIVE DEAL: save 5% with a 6- or 12-month prepaid plan
CODE: SAVENOW

The Products: 4 culinary kits, each including a recipe and the required spices (1-3 pouches per kit)

Ships to: U.S. (free shipping) and Canada (for a small additional fee)

Check out all of our SpiceBreeze reviews and more food delivery boxes and meal kits in the Food Subscription Box Directory!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!

Each SpiceBreeze Box subscription comes with 2 or 4 culinary spice kits every month.

One SpiceBreeze Kit includes:

• A recipe for a global meal with simple instructions to cook in a few easy steps
• Pre-portioned spices and condiments
• A short shopping list for the fresh ingredients of your choice

The September Quad box includes recipes for: Tibs (Ethiopia), Rendang (Indonesia), Rokt med Pepparrotssas (Sweden), and Rougail (La Reunion).

Now on to the items! This month’s box included 8 individual spices, 2 per recipe. Compared to last month, I found these recipes to be a little more unique and involved, so I made a few modifications to fit my diet and schedule. SpiceBreeze often includes recipe modifications and suggestions to make the recipes vegetarian, weeknight-friendly, or kid-friendly, and I appreciate the thoughtful and useful suggestions.

Tibs Ethiopian Culinary Spice Kit

Tibs is a traditional Ethiopian dish consisting of meat and vegetables fried in seasoned butter and spices. SpiceBreeze recommends serving the dish with a side of cottage cheese to balance the heat of the spice blend.

The Tibs culinary spice kit ingredients include: Cardamom, cumin, nigella, fenugreek, cayenne, coriander, rue, garlic, onion, nutmeg, cinnamon, salt, ginger, long pepper, and basil.

Rendang Indonesian Culinary Spice Kit

Rendang is a traditional Indonesian comfort food consisting of meat that has been slow cooked in coconut milk and spices for hours until completely tender and packed with flavor. According to SpiceBreeze, this dish has been rated one of the most delicious meals in the world (voted by CNN readers).

The Rendang culinary spice kit ingredients include: Lemongrass, galangal, makrut lime leaves, coriander, turmeric, and red chili flakes.

Rokt med Pepparrotssas Swedish Culinary Spice Kit

Pepparrotssas is a traditional Scandinavian horseradish sauce often paired with smoked fish, beef, or vegetables. Horseradish and dill are often commonly paired with fish, and I love that this dish is both familiar and unique in its preparation.

The Pepparrotssas culinary spike kit includes horseradish and organic dill weed.

Rougail La Reunion Culinary Spice Kit

Rougail is one of the most well-known specialties from the cultural melting pot of La Reunion. The dish is described as a spicy, fragrant curry made from smoked sausages.

The Rougail culinary spice kit ingredients include: Thyme, turmeric, bay leaves, and makrut lime leaves

This month I recreated the recipes for Rendang and Rougail, but substituted both with vegetables instead of animal protein.

Using the Rougail spike kit, I sautéed broccoli, cauliflower rainbow carrots, and Brussels sprouts in olive oil and salt & pepper until slightly softened. I added a small splash of broth and mixed in some of the spice blend. After I plated the vegetables, I sprinkled the top with the powdered makrut lime leaves.

Using the Rendang spice kit, I sautéed finely chopped garlic in a combination of coconut and olive oil until softened. Instead of beef, SpiceBreeze suggested substituting zucchini, so I added sliced zucchini, eggplant, and red peppers to the pan. (I first roasted the sliced vegetables in the oven to get them slightly charred on the outside and soften them up so they wouldn’t need as much time on the stove). Once the vegetables were softened to my liking, I added a splash of broth and mixed in the spice blend. Once plated, I sprinkled the top with the included red chili flakes for some added heat.

Verdict: I really enjoyed this month’s spice kits! Last month I followed the recipes as they were, but this month I made several substitutions and the dishes still turned out great! Aside from the spices themselves, I’m always so impressed with the thoughtful, creative recipes included in the box. I love to cook and do it all the time, but I consistently find these recipes to be new and exciting, while still simple enough to prepare on a weeknight.

SpiceBreeze is more budget-friendly than buying premium, authentic spices from a specialty store, and the added recipe cards add value and save time otherwise spent browsing online for dinner ideas. This box is a winner for me!

What do you think about SpiceBreeze?