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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Fudgy No Bake Brownie Recipe
This no-bake brownie recipe saves you from having to turn on the oven during these hot summer months and preserves all of the nutritional integrity of each ingredient, because they do not need to be heated. Not to mention, this is a wonderfully sneaky way to feed your children (or yourself, hehe) fruit and nuts disguised as a confectionery dessert.
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Yield:8-12 brownies
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Level of Difficulty:Easy
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Cook Time:0 Minutes
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Prep Time:15 minutes Minutes
Ingredients
- 2 cups
shelled walnuts
- 1/2 cup
natural cocoa powder
- 1/4 teaspoon
fleur de sel salt
- 1/2
vanilla bean, seeds scraped
- 2 1/2 cups
dates, pitted
- 1/2 cup
Italian pine nuts
Directions
Blend walnuts in food processor on high until finely ground.
Scrape down sides of bowl; add cocoa, fleur de sel and vanilla seeds, pulsing until combined.
Add dates and process on high speed until mixture comes together.
In a 9” round cake pan, fold pine nuts into brownie “batter” until evenly distributed.
Press “batter” into cake pan with the flat side of a rubber spatula, or the bottom of a dry measuring cup.
Freeze for thirty minutes, sparsely sprinkle top of brownies with cocoa powder and cut into 8 or 12 triangular shaped pieces. They’re ready to eat, straight out of the freezer!
