The secret is out! ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
In This Newsletter: What’s In Spice Club This Quarter? | | The secret is out! Here’s everything in our May Spice Club subscription box: brand-new Provençal Basil, brand-new New Mexican Hatch Green Chili, brand-new Oaxacan Herbs & Garlic Origin Blend, the latest harvest from Vietnam of Buffalo Ginger and a very special limited-edition collaboration with Zwïta, Rose & Cardamom Harissa Chili Paste.
Spice Club is our best spice value and this current box will be available for one more week, until 5/31!
| | Spice Forum is abuzz with delight. Requests for large sizes of these new spices are already coming in, with lots of customer love for their versatility: “Herbs & Garlic might be my new Urfa Chili, I’m putting it on just about everything.” “Made the fish chowder from the pamphlet recipe using the Herbs & Garlic and Hatch…My family sang praises throughout the meal.” “I used the Harissa on salmon! Game changer.” | | We’ll be launching every one of these spices individually in the coming weeks, but you’ll get the best value by signing up for Spice Club. Every February, May, August and November, Spice Clubbers are the first to receive new harvests, sourcing stories and delicious recipes, as well as an exclusive code for a free jar of spices (up to $9.99 value) to use on a future order! (Pro tip: Spice Club also makes for a great gift!) | | | | |
