Your Monthly Meal Selection

Enjoy the freedom and convenience to choose your preferred global dishes from our seasonal menu.

How To Select Your Meals

After you received a gift subscription or ordered a subscription for yourself:
SpiceBreeze October Menu
WHAT: Select your preferred meals

The selection of your meals is optional. If we don’t receive a selection, we will surprise you.

WHEN: 3rd - 5th each month

The selection for the ‘Monthly Seasonal Menu’ is available here below between the 3rd and the 5th of each month.

During this time, everybody can see here the new menu and explore the recipes.

HOW: Submit your choice with our form

You or your gift recipient will find here the link to the selection form to submit their preferences.

The link to the form is only available from the 3rd to the 5th.

You don’t need a login.

1. Explore

Explore the recipes below. 

Click on the image to see details about a recipe. 

2. Choose

Choose your preferred meals and submit your selection with the form that is available from the 3rd to the 5th each month.

3. Enjoy

Be inspired and nurture your creativity with your selected meals. They will be shipped to your home by the 15th each month. 

I don't have a SpiceBreeze subscription
I have a SpiceBreeze [gift] subscription

December Selection

Exclusive for Wanderlust (except Amazon subscriptions) & Quad Size Boxes 
Available until Tuesday, December 6

How It Works

(1) Check out the seasonal menu for this month below.

(2) Optionally, click on the menu item for more information.

(3) Go to the selection form:

click here

or let us surprise you.

Questions? 

hello (at) SpiceBreeze.com

Main Menu

Rogan Josh is a signature dish from the cold mountain region of Kashmir. The preparation of this stew is as easy as it can get. The complex spice blend creates a deep flavor and intense color. We recommend using a good amount of chili.

B'stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It's an indispensable menu item on festive occasions like weddings. Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

More Menu Options

Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in the north of Venezuela. Keshi Yena is very popular in Aruba and Curaçao. It's said that slaves invented this dish. They filled the shell of a large Edam or Gouda cheese with whatever leftovers they could find. If you are not a cheese fan, you can use less or no cheese. The filling is also delicious as a sauce with or without tomatoes for pasta or pizza.

You will never forget the name of this dish from the Chinese region Sichuan. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.

Indonesian nasi goreng is second on the list of the world’s most delicious meals (voted by CNN readers). Because its original purpose was to use up leftovers, it’s best prepared with rice from the day before and you can be creative with your choice of ingredients.

No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.

Make It Again

Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).

Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.