RawSpiceBar Subscription Box Review + Coupon – May 2016
RawSpiceBar is a monthly subscription that sends freshly ground, small batch spice blends and recipes that utilize them.
My Subscription Addiction pays for this subscription. (Check out the review process post to learn more about how we review boxes.)
The Subscription: RawSpiceBar
The Cost: $6 per month
COUPON: Use coupon code SPICEFLAVOR to save 50% off your first box!
The Products: 3 freshly ground spice blends from one country or region, enough to create 3 dishes serving 6-10 people.
Ships to: US (with free shipping) and Canada (for an additional fee).
Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!
Each month, RawSpiceBar sends spices from one region or geographical area. This shipment spotlights Cambodian spices.
This month’s featured spices are: Kroeung Spices, Sambal Oelek, and Kaffir Lime Powder.
Kroeung Spices – 0.4 oz.
This spice blend is a mix of lemongrass, galangal, kaffir lime powder, black peppercorns, shallots, garlic, fennel, and turmeric.
From RawSpiceBar: “Kroeung, in Khmer, refers to a family of Cambodian aromatic pastes. This particular spice blend is subtly flavored and perfect for creating a paste for a yellow curry.”
Sambal Oelek – 0.4 oz.
RawSpiceBar’s Parsi Garam Masala is a combination of freshly ground chile peppers, cayenne pepper, palm sugar, and paprika.
Sambal Oelek spices were also featured in the Malaysian spice box from last October.
Kaffir Lime Powder – 0.2 oz.
October’s Malaysian box also contained a Kaffir lime-based spice blend, so this shipment feels a tad repetitive. Even though I’m sure Malaysian and Cambodian cuisines use a lot of the same spices, I would have appreciated a bit more variety.
This month, RawSpiceBar included the following recipes: Sambal Oelek Paste, Cambodian Fish Amok, and Mini Kaffir Lime Tarts.
I began by making the Sambal Oelek Paste, since I would need to incorporate it into the curry.
This recipe was quick and familiar- it’s the same one that was included back in October.
After the Sambal Oelek paste was ready, I started on the Cambodian Fish Amok.
I used the provided Kroeung spices, garlic, ginger, shallot, brown sugar, and salt in a food processor and processed them to form a paste. The mixture was very thick, so I added a little olive oil.
I transferred the paste into a pan and added a bit more oil. I cooked the paste, stirring regularly, for about 3 minutes. I then stirred in coconut milk, some of the Sambal Oelek, sugar, and salt and brought the mixture to a simmer.
The recipe recommended serving the curry over rice, so I put some on to cook while I finished the curry.
I added strips of white fish (I used mahi mahi) and some spinach, and then I covered the pot for a few minutes to let the fish cook. As soon as the fish was cooked through and the spinach was wilted, I stirred in an egg.
I served the curry over rice that I seasoned with curry leaf and black pepper, and I thought it was really tasty. I did end up adding quite a lot of the Sambal Oelek paste to my dish, though, as I thought it needed the punch of extra flavor.
To complete the meal, I made the Kaffir lime tart for dessert. The recipe was very similar to the one I use for key lime pie (minus the cream cheese), and it came together very quickly. Instead of making mini tarts, though, I decided to make a large one.
I’m pleased with how the tart came out. To me, it tasted like a cross between key lime pie and lime cheesecake. Not a bad combination at all! I will say, though, that I’m not sure how authentic this recipe is. It feels more southern US than Cambodian to me, but I could be wrong.
Verdict: I really enjoyed this month’s RawSpiceBar spices and recipes. The curry was a hit, and I liked the lime tart. I’m a little disappointed that two of this month’s spices were a little repetitive, but it didn’t put a damper on the meal by any means. I think RawSpiceBar is a really fun way to explore new spices and exotic cuisines, and they consistently send fresh and high quality spice blends. That said, it’s important to note that they have a history of sending flawed recipes, so I would recommend it only for experienced cooks who are confident enough to spot mistakes and go “off recipe” when required.
What do you think about RawSpiceBar‘s Cambodian Spice Box?