Today I am featuring a recipe for Vadouvan Scrambled Eggs from RawSpiceBar’s November- The Pondicherry Kit! RawSpiceBar is a monthly subscription service featuring freshly ground spice kits from around the world. If you are still looking for unique gift ideas for the holiday season, they also have gift subscriptions available.
I received their November- The Pondicherry Kit with three spice kits (Indo-French Vadouvan, Peppercorn Chai, Unpumpkin Pie Spice) and six recipes. The kit was put together with Pondicherry in mind, a city in the southeastern Tamil Nadu state in India. It was a French settlement until 1954 and the cuisine has influences from the French, Romans, Chinese, Dutch, and English. Each month features a new region with a little background information on the area and the spices (Iceland is the highlight for December).
The spice kits are made with whole, high quality spices that are freshly ground for maximum flavor. Each pouch has enough spices for a meal serving 4 people.
Currently, kits cost 8 dollars for 1 month (free shipping), 7.50 per month for 6 months, and 7 dollars per month for 12 months. You can also take a flavor profile quiz to help personalize the kits for your unique tastes (such as vegetarian/vegan, gluten free, paleo, no red meat, healthy) and level of cooking. As a note: the spice kits are made in a facility that works with wheat, nuts, eggs, meat, fish and dairy products.
RawSpiceBar’s Indo-French Vadouvan spice mix was a great way to add a punch of flavor to scrambled eggs. It uses a fresh and flavorful mixture of toasted cumin, toasted coriander, turmeric, fenugreek, yellow mustard seeds, brown mustard seeds, green cardamom, aleppo pepper, cayenne, nutmeg, and cloves. The eggs are also mixed with spring onions, red chiles (optional- I didn’t include them since the kids aren’t quite ready for the additional heat), and diced tomato.
The meal came together in roughly 15 minutes for a quick and delicious breakfast. I served the eggs with warm flatbread. A recipe for Vadouvan Leek & Butternut Squash Soup was also included as another option for the Indo-French Vadouvan spice kit.
As a note: I did find a couple of ingredients missing in the written recipe for the scrambled eggs. The ginger and cilantro were in the instructions, but not in the ingredient list so I added the amounts to taste. The other recipes I tried were exact.
I also made Peppercorn Masala Chai using the Peppercorn Chai spice mix and Baked Pumpkin Donuts using the Unpumpkin Pie Spice.
The Peppercorn Masala Chai was perfect for an afternoon tea break. The Peppercorn Chai spice mix includes a warming and fragrant combination of toasted black peppercorns, ginger, cinnamon, green cardamom, cloves, nutmeg, and star anise. The tea was easy to make with only 5 ingredients and it took less than 15 minutes. RawSpiceBar also included a recipe for Chai Spiced Apple Clafoutis as an option for the Peppercorn Chai.
I made the Baked Pumpkin Donuts with the last of my pumpkin puree stash. The donut base includes the Unpumpkin Pie Spice with a mixture of ginger, allspice, cinnamon, nutmeg, black peppercorns, and star anise. After baking, the still hot donuts were coated in cinnamon sugar for a little extra sweetness and texture. Pumpkin Spiced Cornbread was the other recipe option for this spice mix.
Disclaimer: I received a subscription to RawSpiceBar in exchange for my honest review. All comments and opinions are my own.
Vadouvan Scrambled Eggs
Adapted from RawSpiceBar
4 tablespoons milk
2 tablespoons butter or coconut oil
6 spring onions, chopped
2 red chiles (optional)
1 teaspoon freshly grated ginger
RawSpiceBar’s Indo-French Vadouvan
2-4 tablespoons freshly chopped cilantro
1 tomato, diced
In a large bowl, beat together the eggs. Beat in the milk until well combined.
In a large pan, melt the butter or coconut oil over medium heat. Add the chopped spring onions and cook, stirring occasionally, until softened. Mix in the chiles, RawSpiceBar’s Indo-French Vadouvan spice mix, and the ginger. Cook until just fragrant, then stir in the cilantro and tomato.
Reduce heat to medium low-low. Pour in the beaten eggs and cook, stirring occasionally to scramble, until set but still creamy. Remove from heat and serve immediately.