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.
Baba Ganoush Recipe
Baba ganoush is a Middle Eastern spread similar to hummus, but eggplants, rather than chickpeas comprise the base. This My Spice Sage version contains smoked sea salt, extra virgin olive oil flavored with red pepper and tahini. Serve with toasted pita, pita chips, or as a veggie stick dip.
Level of Difficulty:Easy
Cook Time:30 Minutes
Prep Time:30 Minutes
- 2 (about 1 pound 4 oz. each)
- 1/4 cup
- 1/4 cup
Juice from one lemon
- 1 tablespoon
extra virgin olive oil flavored with red pepper
- Small Pinch
smoked Spanish paprika (optional)
- 1/4 cup
fresh Italian parsley
Celtic applewood smoked sea salt to taste
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Poke a few holes on eggplants with a fork.
Char eggplant skins on stovetop at medium high heat (gas range only), turning each side over, with a fork, every 30 seconds to check for doneness. Alternatively, you may grill or broil eggplants.
Bake eggplants in oven, on a parchment lined baking sheet for 20-30 minutes or until you can poke them with a paring knife, all the way through and no resistance is met.
Allow to cool completely for about 30 minutes.
Slice eggplants in half and scoop meat into the bowl of a food processor.
Add tahini, tomato paste, lemon juice, olive oil, garlic, paprika (if you would like your spread hotter and smokier), parsley and Celtic applewood smoked sea salt.
Pulse until all ingredients come together in a smooth hummus-like spread.