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I purchased this subscription box as a Christmas gift to my brother. He loves to cook and has a career as a chef. He says the spices are all very unique and full of flavor. He looks forward to received new spices every month. Thank you for putting together a lovely package.
I've tried 4 recipes, and they were hit and miss, but when they hit, they hit hard (the Mexican Adobo is legit addicting...I was tempted to sprinkle it on my breakfast cereal). I recommend you automatically double the amount of spice each recipe calls for. Shipping time varies. One packet took over a week to arrive after shipment notification, the next packet took just a few days.
Love that each month has a different country where the spices are coming from. By doing this we've been trying so many new recipes that we wouldn't have come across before. I also love that you have the option to skip a month if you need to, right on the website. The only thing I wish was different was that there was an option to purchase some of the spices individually after trying them.
Excellent subscription to try different meals from different places in the world! Love that recipes are included for each spice packet. Makes preparing dinner a BREEZE!
I've only made one of the recipes so far -- the stuffed poblano peppers with mole sauce, but it was good. There was a lot of left over sauce, which I later used with other foods, like rice.
As a Texan, I was a little disappointed that my first month of Piquant Post contained Tex-Mex recipes. Why pay for "global" cuisine and then drive out of my way for expensive ingredients if I could just get the same thing for $12.99 down the street, no cooking or cleaning required?
The chilaquiles were our favorite, hands-down. Neither of us had ever had them before, they tasted fantastic, and the seasoning was the piece de resistance of the recipe.
The fajitas were delicious, but my husband and I both agreed we couldn't taste any of the seasoning packet. Plus 1 lb of steak divided into 4 servings means everyone got 2 strips of meat total.
The stuffed poblano peppers were good, but we both agreed we'd prefer to make just the stuffed peppers next time and not bother with the mole sauce. Neither of us cared for it.
The scallops tasted amazing the first day but did not reheat well for lunch the next day.
I enjoyed experimenting with new ingredients I'd never had the chance to cook with before, but I was surprised by how labor-intensive and time-consuming the recipes turned out to be -- usually 1 hour or more, by the time I chopped up vegetables. The recipes did get my husband to happily eat vegetarian, which was a big plus. But if my next Piquant Post deliveries do not truly deliver "world" cuisine like they promise, I do not think we will maintain our subscription.
I ordered this for my husband. Hes only recieved one thus far, but he loved it! He recieved some kind of curry, that he said was delicious, with easy to follow instructions. Highly recommend.
Arrived just in time for an impromptu night in. Within a few minutes of starting the first recipe of Five Spice Chicken Thighs, the whole family wandered in asking about the fragrant smells wafting through the house. The fresh ground spices really stood out. We elected to pair it with mashed potatoes, mixed greens, and a Russian imperial stout. Delightful to have an eclectic and uncharacteristic pairing. We're looking forward to eating through the first shipment and surprising ourselves through three months that's follow of our subscription.
Justin has been great with his service for my subscription. I'm on month two. The first month's recipes were Chinese food (five spice thighs, salt and pepper shrimp, cumin lamb, tangerine beef) and this month the theme is New Orleans. The recipes have tasted great from the first box and I can't wait to try the second. The A+ customer service Justin provides is what makes this box so great.
I have never tried cooking Caribbean food before but it was easier than I imagined. The Tangerine Pork Fried Rice was delicious as was the Sweet Potato Cakes with coconut lime sauce.
The Hong Kong Scallops were too salty with a tablespoon of Salt and 2 Pepper blend. Next time I will use a teaspoon.