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RawSpiceBar Subscription Review + Coupon – May 2017

Lacey Volk
ByLacey VolkMay 22, 2017 | 2 comments

RawSpiceBar May 2017: Shipping envelope.

RawSpiceBar Spice of the Month Club
4.1 overall rating
45 Ratings | 26 Reviews

RawSpiceBar is a monthly subscription that sends freshly ground, small-batch spice blends plus recipe cards to help you successfully incorporate these new flavors into your meals.

RawSpiceBar May 2017: A peek of what's inside this month's package.

This box was sent to us at no cost for review. (Check out the review process post to learn more about how we review boxes.)

RawSpiceBar May 2017 Review: The Burmese Flavor Kit. Photograph showing shipping envelope, three spice packets, and recipe cards.

The Subscription Box: RawSpiceBar

The Cost: $8 per month

COUPON: Use coupon code SPICEADDICT5 to get your first box for $3!

The Products: 3 freshly ground spice blends from one country or region, enough to create 3 dishes serving 6-10 people.

Ships to: U.S. (with free shipping) and Canada (for an additional fee).

Check out all of our RawSpiceBar reviews and visit the Food Subscription Box Directory for more food boxes!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!

RawSpiceBar card introducing the Burmese Flavor Kit, their May 2017 delivery.

Each month, RawSpiceBar sends spices from one region or geographical area. This is the “Burmese Flavor Kit."

Infocard from RawSpiceBar letting you know that they also have recipes available online.

In addition to sending recipe cards each month, RawSpiceBar also has a variety of recipes on their website - the recipes for May are available here. (This is the second month where it looks like there are no extra recipes online; these are the same recipes included on the cards.)

RawSpiceBar May 2017: Yellow packet of Lemongrass Yellow Curry. RawSpiceBar May 2017: Lemongrass Yellow Curry package (reverse). RawSpiceBar May 2017: Lemongrass Yellow Curry seasoning on a plate.

Lemongrass Yellow Curry, 0.3 oz

I've never cooked on my own with lemongrass but it's one of my favorite flavors in curries! While the cumin and turmeric seemed to make up a big % of the overall seasoning, the lemongrass and kaffir lime leaves added a nice punch. I was excited to cook with this one at home since it is definitely more layered and complex than the curry powder I typically buy from the store shelves.

RawSpiceBar May 2017: Himalayan Pink Salt package. RawSpiceBar May 2017: Himalayan Pink Salt Package (reverse). RawSpiceBar May 2017: Pink salt crystals on a plate.

Himalayan Pink Salt, 0.3 oz

This is definitely the prettiest thing I've gotten in this subscription, right down to the matching pink packet. I was slightly disappointed that there were no recipes that really featured this salt; instead, they basically suggest using it as you would any salt. Not terribly exciting.

This was still a treat though - I haven't had any specialty sea salts in my pantry for awhile and it's amazing how different they really are from one another, and how the shape/texture really affects how salty they taste. I thought this one made a great finishing salt.

RawSpiceBar May 2017: Tea Leaves Rub packet. RawSpiceBar May 2017: Tea Leaves Rub package (reverse). RawSpiceBar May 2017: Tea Leaves Rub seasonings on a plate.

Tea Leaves Rub, 0.3 oz

This was so interesting and is one of those mixes I would never think to put together myself. It was definitely spicy from the cinnamon, cloves, and ginger, plus it had a kick to it from the red chiles. The tea seemed to add a bit of earthiness and help make it all seem more robust. I can't wait to try this one in a meal.

Let's check out the recipes included this month:

RawSpiceBar Recipe Card for Lemongrass Ginger Sliders.

Burmese Lemongrass Ginger Sliders

I had planned to make this recipe but ended up using my ground beef to make tacos one night instead. I'm definitely keeping this card on hand to try this again in the future though; I've never used curry seasoning in a burger and it sounds delicious.

RawSpiceBar Recipe Card for Tea Leaf Salad.

Tea Leaf Salad

The last time I actually had a tea leaf salad was probably a decade ago or more, so I was intrigued by this... but no matter how hard I try, I cannot make myself make a salad that involves multiple cooking steps. Between frying garlic and letting tea leaves cool for an hour, this was an easy pass.

RawSpiceBar recipe card for Tea Leaf Rubbed Baked Salmon.

Tea Leaf Rubbed Baked Salmon

This is probably how I will end up using the Tea Leaf Rub; this looks simple and delicious.

RawSpiceBar recipe card for Lemongrass Coconut Milk Noodles.

Lemongrass Coconut Milk Noodles

I love a good lemongrass curry, so my stomach was heavily leaning toward this recipe from the get-go. There were some issues with this one, though: there are ingredients mentioned in the written directions that aren't in the recipe list, for example, so you don't know what quantity/measurement to use. When I opened my fridge and saw the veggies from our CSA share staring back at me, though, I decided to go for it and leaped into a clean-out-the-fridge-and-pantry style coconut curry... but I really just used this recipe as a jumping off point, since I knew it was incomplete anyway.

Completed meal of lemongrass curry with fresh cilantro and basil

It's impossible to tell from this photo, but there's a lot going on in this dish. I oven roasted a few chicken breasts with some small gold potatoes cut into 8ths. Meanwhile, I softened a yellow pepper and a yellow onion in some coconut oil on the stovetop then added the Lemongrass Curry packet plus two cans of coconut milk, and let simmer for 15 minutes.

Meanwhile, I chopped up bok choy, basil, and cilantro, and added those in the last few minutes along with some soba noodles, my cooked potatoes, and the sliced chicken.

Completed meal of lemongrass curry with fresh cilantro and basil

Topped with some reserved fresh herbs, peanuts, sriracha, and just a bit of the Himalayan Pink Salt.

How'd it turn out? It's now about 4 hours after we ate dinner, and from across the room my husband just looked up randomly and told me again how much he enjoyed dinner. This one's a keeper! The lemongrass curry was a little more delicate than curries I've attempted before (in a good way) and I'll definitely be looking to cook with a similar blend again soon.

Verdict: I'm glad that I am familiar enough with cooking curry noodle dishes to 'wing it' this month and still have a successful and flavorful dish, but it was disappointing to see such an incomplete recipe card. The online version of the recipe seems to be totally intact, for what it's worth, but this underscores that RawSpiceBar isn't necessarily a great subscription for someone who is just starting to learn how to cook. I think of it more as an interesting way to get meal inspiration and try new flavors instead, and in that light, this subscription is still fun and helps break us out of our normal kitchen routine, without breaking the bank.

What do you think about RawSpiceBar?

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Choose from a 3, 6, or 12-month subscription of global spice blends to be delivered directly to your favorite cook's door. Each month, we pair our fresh, handcrafted spice blends with a mouthwatering recipe to inspire even the most experienced home cook and bring out their best in the kitchen.
Lacey Volk
Lacey Volk
Lacey's introduction to the world of subscription boxes was Julep Maven, but she quickly moved on once she discovered there were subscriptions for cooking, coffee, and art supplies. Current favorites include Crate Chef and Ecocentric Mom, and she's looking forward to trying more.

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I sub to this and I love it!!! but I would like to know how much of the spice you need to put in- it never states it on the cards! Do I put the whole packet in? a pinch, to taste?

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Lacey Volk

I always use the whole packet (except for stuff like salt or anything that is added after cooking) and it seems to work out fine. I had that question to when I first started subscribing too and I do think they should explain it!

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