Facebook PixelPiquant Post Subscription Box Review + Coupon – March 2018 | MSA
My Subscription Addiction
My Subscription Addiction
Our reviewers research, test, and recommend the best subscriptions and products independently; click to learn more about our editorial guidelines. We may receive commissions on purchases made through links on our site.

Piquant Post Subscription Box Review + Coupon – March 2018

Taryn Lowman
ByTaryn LowmanMay 13, 2018 | 2 comments
Piquant Post
3.5 overall rating
2 Ratings | 1 Reviews

Piquant Post March Box

Piquant Post is a monthly subscription box that offers a variety of freshly ground, small batch spice blends with their very own chef developed recipes that feature a new region each month.

This is a review of the $11.99 monthly plan. 

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.)

Piquant Post March All Spices

About Piquant Post

The Subscription Box: Piquant Post

The Cost: $11.99 a month, $65.94 for 6 month pre-pay, or $119.88 for 12 month pre-pay.

ACTIVE DEAL: First Order 10% off. No coupon needed - just use this link.

The Products: 4 spice blends from a single region or country, 4 chef-developed recipes showcasing each of the spice blends, plus online access to recipes and ingredient substitutes. 

Ships to: Worldwide with free U.S. shipping

Piquant Post March 2018 Review

Each box comes with four spice blends and coordinating recipe cards. Let's get into this month's spices!

Piquant Post March Rose Spice Piquant Post March Rose Spice Back

Piquant Post March Spice Open 2

Provence Rose Spice

Look at how beautiful this spice blend is! It is made with rose and centifolia. Not only does this blend look beautiful but it smells amazing! It is very floral and fresh like a spring afternoon. I almost felt bad cooking with this blend, it looks like it should be displayed in a dish, but once I saw the recipe for it I knew I had to use it!

Piquant Post March Recipe Card Piquant Post March Recipe Card Back

Vanilla Ice Cream with Rosewater Recipe

The recipe calls to turn this blend into rosewater that you can sweeten with sugar or honey! Then, you drizzle it over some vanilla ice cream. You can even dress your ice cream up with pistachio or mint leaves. I have been craving ice cream in a big way, hello second trimester, so I knew this was a recipe I had to make!

Piquant Post March 0005

Honestly, this recipe is so easy I want to make it again for my parents! All I did was boil water, add 3 tablespoons of the rose blend, let it simmer until the water turned pink, and then I just strained the water out from the petals. While this cooked, my house was filled with the most amazing floral scent. Nothing too powerful just a light freshness that I wish would have lingered longer. Once you strain the liquid, you want to add your sweetener right away, and then put it straight into the fridge to cool. I added honey for mine because I was out of sugar.

Piquant Post March 0006 Piquant Post March 0007

Once my liquid cooled I gave it one last stir and poured it over my vanilla ice cream! I'm not a fan of mint so I didn't add any mint leaves, and before I could add my pistachios my son was gobbling this dish down. I don't think I want to eat ice cream any other way now. The liquid had this lovely floral taste to it like a fresh tea, but I also got hints of berry sort of similar to a raspberry. The honey made this liquid thick and just so sweet in the perfect way. My liquid was still slightly warm so it made my ice cream super soft which I love! I only wish I had purchased more ice cream since my son ate most of this!

Piquant Post March Spice 2 Piquant Post March Spice 2 Back

Piquant Post March Spice Open 4

Baharat 7 Spice

Baharat is the Arabic word for spice. According to the Piquant Post blog, this spice blend is a traditional Arabic blend that is typically used on various meats. It looks like you can use it on just about anything from fish to steaks! This blend is made with seven spices of black pepper, allspice, coriander, cumin, cinnamon, cloves, nutmeg, and smoked paprika. I love allspice so I knew this blend was something I would be able to use on so many dishes!

Piquant Post March Spice 2 Recipe Piquant Post March Spice 2 Recipe Back

Lamb Baharat Recipe

This is a traditional dish that really brings out the flavors of the Baharat spice. It also brings out the flavors commonly found in modern Arabic cuisine. I absolutely love lamb, but I have never cooked it on my own. My Dad is an amazing cook and makes lamb for many holidays so I'm honestly scared to cook it since his is always perfect. I am going to save this recipe for a special occasion when I am also feeling adventurous, but I am going to use this spice blend the next night we decide to grill some steaks!

Piquant Post March Spice 3 Piquant Post March Spice 3 Back

Piquant Post March Spice Open 3

Spicy Mint Blend Spice

According to the Piquant Post blog, mint is added mint is often added to dishes or spice blends in the Middle East that have hot ingredients or spices. I wonder if that is to cool it down a bit or just to add a light flavor of freshness to compliment the spiciness? This blend had a wonderful smell. You are really hit with the mint flavor and then bam, spicy! This blend contains spearmint, smoked paprika, cayenne, cumin, and coriander.

Piquant Post March Spice 3 Recipe Piquant Post March Spice 3 Recipe Back

Lebanese Moussaka Recipe

This dish is a vegetable stew that is a common meal in the Middle East. The card notes that you can serve this cold or chilled. It notes that you can serve it along with crusty bread or pita chips, I think a warm pita would be amazing with this hearty bowl! The dish is meant to give you a lot of spice with that cool spearmint flavor to add a little freshness. I love making stew, serving it warm, and then my husband will usually eat the leftovers cold the next day. So this is really the perfect recipe for us! I haven't cooked this dish just yet, but I can't wait to try my hand at this bold dinner.

Piquant Post March Spice 4 Piquant Post March Spice 4 Back

Piquant Post March Spice Open

Zaatar Spice

This is an authentic zaatar blend that has so many different levels of flavors! It is made with thyme, sumac, marjoram, oregano, and sesame seeds. I don't think I have tried so many different spices together in one blend. Since this was so unique to me, I knew I had to cook the matching recipe for this blend.

Piquant Post March Spice 4 Recipe Piquant Post March Spice 4 Recipe Back

Zaatar Roasted Chicken Recipe

I love gathering new chicken recipes that are quick and easy! This recipe looked simple enough for a weeknight meal, but I knew it would be filling enough for my family. We even had a few leftovers! Let's dive into this recipe.

Piquant Post March 0001

I started by adding olive oil to my spice blend and mixing it together. This is where I was really able to smell all of the layers of spices that this blend contains.

Piquant Post March 0002

From there, I added my chicken breasts (with skin) to the bowl and made sure everything was coated nicely with the spice and oil. I covered and set this in my refridgerator for an hour. The card notes that you can let this sit for as little as 15 minutes or as long as overnight to really let the flavors blend together.

Piquant Post March 0003

Then, all I had to do was place the chicken in a baking dish and let it cook. So simple!

Piquant Post March 0004

The finished product! Look at this beautiful plate! I served my chicken with lemon slices to squeeze over the chicken which was just an amazing addition. Each bite was full of unique flavors like a little spice, a little sweet, some tartness, and then that thyme just really put this chicken over the edge. This recipe really reminded me how important it is to season and let your meat rest while the seasoning blends together before baking and serving.

Verdict: This month's Piquant Post was so delightful and fresh! I was really excited to see a dessert recipe this month that was also easy, I am not a big baker, but ice cream I can handle. Each spice blend was unique and it allowed me to learn a bit more about Middle Eastern spices and cuisine. The roasted chicken dish was by far my favorite that I cooked this month, and I will be adding it to my recipe rotation. Piquant Post always gets me thinking outside of the box each month and getting me a bit more adventurous and focused in the kitchen instead of sticking to my usual. 

To Wrap Up:

Can you still get this box if you sign up today? No, order by 5/15 to receive the May box!

Coupon - Use code MSA15OFF to save 15% off your first box!

Value Breakdown: This box costs $11.99 with free U.S. shipping, and I received a total of 4 spices. That means that the average value for each of those items is around $3 (not counting the recipe cards).

Check out all of our Piquant Post reviews and the Food Subscription Box Directory for more spice and meal boxes!

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

Have you received Piquant Post? What did you think of the March spices?

Starting at $11.99
Active Deal
First Order 10% off
Subscribe Now

"Piquant Post sends freshly-ground spice blends with globally-inspired recipes in a monthly box. Pre-paid plans are available at a discount: 6 months for $10.99/month or 12 month for $9.99/month.

Each month, subscribers receive 4 hand-crafted, 100% natural spice blends and 4 step-by-ste... read more.

Taryn Lowman
Taryn Lowman
Taryn's passion for subscription boxes started when she was gifted a monthly Birchbox. She is excited to discover more Mom and baby boxes to share with her family!

Join the Conversation

Please do not enter your email address in the Name field or in the comment content. Your email address will not be published. Required fields are marked *. Remember to post with kindness and respect. Comments with offensive language, cruelness to others, etc will not be approved. See our full comment policy here.



I love Arabic spices. Fatoosh season is here. Rinse the drained and dried chickpeas in a little olive oil and Sprinpe with sea salt, roast til crisp.uToast pita covered in olive oil and baharat sprinkled with minced garlic. Tear into bit size pieces. Fold in to washed and dried and sliced romain, shreds of fresh mint and parsley, thinly sliced Persian cucumbers, toss with feta and dress with a pomegranate syrup/lemon juice/sumac dressing. To die for on a hot day.

Reply ButtonReply
Like This CommentLike

Taryn Lowman

That sounds amazing! Thank you!

Reply ButtonReply
Like This CommentLike