RawSpiceBar is a monthly subscription that sends freshly ground, small batch spice blends and recipes that utilize them.
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The Subscription Box: RawSpiceBar
The Cost: $8 per month
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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).
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Each month, RawSpiceBar sends spices from one region or geographical area. This is the “Anguillian Spice Box.”
Scotch Bonnet Jerk- 0.3 oz.
This Anguillian Jerk is a mix of thyme, allspice, nutmeg, cinnamon, peppercorn, white onion, garlic, cayenne pepper, habanero pepper, and spices.
RawSpiceBar included a recipe for Jerk Chicken Wings that looked wonderful! The recipe was clear and easy to follow, though I will say that it produced a lot of marinade. I think I could have easily doubled or tripled the amount of chicken and still had plenty. Also, instead of grilling the wings, I cooked them under the broiler.
The wings turned out well, and I liked the marinade. My only complaint is that I would have preferred them to have just a touch more heat.
Pimento Bloody Mary- 0.3 oz.
This bloody mary mix can be used to make its namesake drink, or it can be used in salads, dips, or on the grill. It’s a blend of pimenton, cayenne, black peppercorns, celery salt, Worcheshire powder, and celery seeds.
RawSpiceBar’s recommended recipe for this spice blend is Bloody Mary Mango Salad. I like mangos with a little spice, but I was craving a green salad so I decided to make something a little different. I searched the internet for ideas, and I decided to take inspiration from a recipe I found for Roasted Red Onion Salad with Cherry Pepper Walnut Salsa.
For my salad, I sliced a red onion, sprinkled each piece with RawSpiceBar’s Pimento Bloody Mary spice (and salt and pepper), and roasted them in a 400 degree oven.
When the onions were slightly charred, I removed them from the oven and allowed them to cool.
I then assembled my salad by combining arugula, fresh parsley, the roasted red onion slices, and toasted walnuts. I served the salad with grilled limes and a lime vinaigrette.
I love coming up with new salad ideas, and this one is definitely a winner! The onions were sweet and spicy, and the pimento spice added a nice, smoky heat.
Poivre Melange- 0.3 oz.
RawSpiceBar recommends using this blend of different kinds of pepper to make Black Pepper Ice Cream.
Even though I’ve been looking for excuses to use my new Zoku Ice Cream Maker, I really wanted to make another savory dish to round out this meal.
I love peppery potatoes, so I decided to incorporate the Poivre Melange into mashed potatoes. I used red skin potatoes, and I left the skin on for some rustic texture.
Verdict: I veered slightly off course this month by only using one of RawSpiceBar’s recipes, but I’m very pleased with how my meal turned out. As always, the spices provided were all wonderful, and I had a lot of fun cooking with them. The wings were great, and I’ll definitely be seeking out more pimento spice so I can recreate my roasted red onion salad.
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 Anguillian Spice Box? Did you make the mango salad and/or black pepper ice cream? If so, let us know how they turned out in the comments section below!