Piquant Post is a monthly spice subscription box. This package sends 4 spices along with 4 corresponding recipes from a different region of the world each month. Subscriptions are $11.99 monthly with reduced prices for longer subscription terms. Use code LD20 for 20% OFF everything at Piquant Post (valid 8/23 – 9/3). Not a Tree Reviews received this package at no cost for review purposes.
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Check out the unboxy box video
Here’s the Box Breakdown
Everything that we received in the July Piquant Post package. This month’s location is Portugal and includes 4 delicious Portugese inspired recipes and spice kits!
So what is all this stuff?
Our first recipes is Portuguese Cod with Fideos. A mixture of paella and classic Portuguese Cod, this recipe includes acaflor or the petals of the safflower.
Our spice blend for this simple recipe includes; safflower, paprika, lemon peel, black pepper, garlic, thyme, turmeric, cayenne pepper and bay leaf.
Our second recipe in this mix is Bifana Pork Sandwiches. These tasty sandwiches can be found all over the streets of Portugal. The pork is flavored with paprika and mustard and served on a soft roll. This recipe upgrades us with a tasty marinade and caramelized onions.
Our Portuguese allspice blend includes; paprika, ancho chili, cumin, nutmeg, black pepper, cinnamon, allspice, oregano, ginger, cloves, lemon peel, orange peel and bay leaf.
Our third recipe is for chorizo and kale soup and we have to say we ALMOST made this. This recipe is a spin on a staple Portuguese dish – Caldo Verde. The spice blend included for this recipe allows you to make your own chorizo (we have chorizo in our area however many locations do not have it).
Our spice blend includes; smoked paprika, garlic, cayenne pepper, white pepper, bay leaf and fennel seed.
Our final recipe and the dish we decided to create for this month is Peri Peri Grilled Chicken. This perfect for summer grilling dish is a fusion of Portuguese as well as Mozambique flavors! This dish is bright, tangy and lemony and a perfect addition to your next barbecue.
Our blend includes; smoked paprika, chili flakes, garlic, onion, oregano, lemon peel, basil, guajillo chili and citric acid.
Our first step is to coarsely chop our onion and bell pepper.
Then we butterfly our breasts and season with both salt and pepper.
Next we’ll combine onion, bell pepper, lemon juice, basil, garlic, olive oil, peri peri spice and jalapeno if you so desire.
Put this in your food processor and puree for 30 seconds. Scrape the sides and continue pureeing for 10 more seconds.
You’ll get a concoction that looks something like this!
Add your marinade to a bowl.
Add your chicken to the same bowl and put in the refrigerator for 20 minutes to 24 hours.
Grill chicken flipping each piece after 5-7 minutes.
You’ll end up with something like this. The flavor is bright and tangy but you still get that savory flavor of the grill – delicious!
So in summary
Quality: Each of the spice blends that are included in the Piquant Post subscription are handmade and well thought out. The flavors are amazing!
Presentation: Everything in the Piquant Post Subscription arrives perfectly.
Curation: This Portuguese package includes flavors traditionally found throughout Portugal and explains why each recipe and spice blend was included which we really like!
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