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Piquant Post is a monthly subscription box that delivers freshly ground, small batch spice blends with delicious recipes right to your door.
Disclosure: This complimentary box was received for review purposes. All opinions are my own, and no compensation was received.
Piquant Post ships on the 15th of the month via USPS. Order cutoff date for the existing month depends on inventory but is often the 20th of each month. If you order after the 20th of the month, your subscription may not begin until the following month.
The May 2018 Piquant Post included the following items:
~Mexican Mole: Mexican Mole starts with a base of roasted ancho, pasilla, and chipotle chili peppers and builds layers of flavors from canela (Mexican cinnamon), cloves, sesame, coriander, and cumin. It ends with cocoa powder to provide an authentic finish. It smells SO GOOD. According to Piquant, Chicken Mole Poblano is traditionally stewed all day to release the flavors from each of the ingredients, so I am thinking this might be a good crockpot or instant pot meal.
~Taco Elixir: Taco Elixir contains guajillo chili, ancho chili, cumin, smoked paprika, garlic powder, Mexican oregano, coriander, allspice, cloves, and cayenne pepper. We have been saving this for the perfect Taco Tuesday!
~Mexican Adobo: Contains ancho chili peppers, coriander, cumin, fennel seed, mustard, black pepper, paprika, Mexican oregano, and cinnamon. I do not believe I have ever had a Mexican rub on roasted chicken before, but now I am wondering why not? We don’t make roasted chicken on a regular basis, but we may after this.
~Chipotle Spice: A mix of chipotle chili, paprika, onion powder, garlic powder, sage, cumin, Mexican oregano, marjoram, porcini powder, and black pepper. The recipe card for this one suggests a Chipotle Pork & Butternut Squash Chili. I am going swap the Pork for Chicken and make this on the first chilly Fall day we have!
If you are interested in Piquant Post, you can find out more here.