When it comes to spices, we don’t often think of subscription boxes. In fact I’m still warming up to the idea of subscription boxes because I feel like the less stuff I have taking up space in my home, the better. Some though appeal to me, for example I like the idea of travel subscription boxes, being able to experience a different culture’s food or handmade items right from the comfort of your own home. I also recently tried out a jewelry subscription box and I was ok with it because I could return the jewelry after a while and get something different when ever I wanted, which totally works for me.
RawSpiceBar reached out to me and asked if I wanted to try out some new spices for cooking and since I’m always trying to top myself in the kitchen, I said of course! This subscription box is an aspiring cook’s dream and it’s only $6 a month!
You can’t beat that!
It allows you to sample the spices from different cultures around the world. November’s spices were from Ethiopia and included mitmita, berbere and pumpkin pie spice. At first, I was clueless with a few of these spices and wasn’t sure I’d know how to cook with them, but RawSpiceBar gives you great ideas with each mailing. I know from reading what they gave me about the spice, and going to their website that mitmita is great in stews and chilis and that it is very hot! I also learned that Berbere is used in practically every Ethiopian dish and is great to season vegetables or use as a rub on different meats like roasted chicken. Each month your subscription box has a different cultural theme. This year’s themes so far have been Navaho, Punjubi, Japanese, Peruvian, Jamaican, Memphis, Malaysian and Baltimore. I didn’t realize Memphis and Baltimore had a cultural thing about them, but when you think about Memphis, think Barbecue and when you think about Baltimore, think seafood spices.
So I decided that I would use the hot spice of mitmita to flavor a Thai food dish I wanted to whip up. I’ve been obsessed with Thai food ever since I went to Ewa Thai (a local restaurant in town) last year for a special going away get together for one of my mom group friends. I had Thai food when I was a teenager when Mel and Rich took me one time, but being never exposed to cultural foods prior to that, I wasn’t a big fan. Age has helped me appreciate food from different cultures and I’m way less picky now. 😉 Just last month we had a mom’s night out again at Ewa Thai and I left there feeling overwhelmingly pleased with the meal I just ate and wanted to find a way to replicate it at home. Now I have the perfect spice for it!
After a Pinterst search to find out what most people put in Thai food dishes, I ran to the store and grabbed the ingredients planning to use RawSpiceBar’s Mitmita in the peanut sauce. Thai food is known for being some of the spicier dishes of Asian cuisine and I like it!
I chose sriracha noodles, although I’ve seen recipes on Pinterest that use real spaghetti or linguine. To me, it just doesn’t have the authenticity, so I try to buy as close to the real thing as I think it is. I grabbed a bottle of Bangkok peanut sauce, beef tips and these ingredients: brussel sprouts, napa cabbage, kohlrabi, broccoli, carrots and Kale, all chopped finely. You could also buy a good Asian blend of veggies frozen or in the fresh veggies aisle I’m sure. I also added peanuts and sesame seeds. Then I added 1/16th of a teaspoon of the mitmita to the peanut sauce and mixed it in real good in a little ramekin, and added it to the wok. I chose a very small amount because it was supposed to be hot and I didn’t want to over do it my first time cooking with it.
Once it was mixed in thoroughly I drizzled it over everything in the pan and added more peanut sauce as I felt it needed.
It looked so good I started eating it right out of the pan and the spices didn’t disappoint!
In fact, if I were to rate it on a typical Thai food spice level from 1 to 5, I’d give it a good solid sinus clearing 3. And I’m excited for leftovers tomorrow because I’ve had just about as much turkey leftovers as I can take and I’m excited to eat food with more spice in it and this is it!
I also cracked open the envelope of pumpkin pie spice and added it to my K-cup for perfectly blended pumpkin pie spiced coffee, with the appropriate cinnamon vanilla creamer of course! 😉
You can add pumpkin pie spice to a lot of fall baking recipes, including brownies and blondies. I’m gonna have to try that next time! RawSpiceBar.com also features a recipe used with their spice called Pumpkin Spice Dabo Kola (Ricatta Donuts) and it looks delicious.
I want to give this one a try before my Christmas party. Maybe it will be a big hit!
The spice I haven’t tried yet is berbere, but from what I read it goes with almost everything. It’s a great seasoning for roasted vegetables and I’m sure I’ll be using it in a dish toward the end of the week!
Have you ever cooked with spices you weren’t familiar with to make ethnic dishes? Would you give RawSpiceBar.com a try?
Here’s to cooking!
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