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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.

Berbere Burgers with Homemade Sweet Hot Mustard Recipe

Make your own Sweet Hot Mustard to top your grilled burgers this summer. Simple to do, and so delicious! Dry Mustard Powder is a must for some fantastic sauce recipes for grilling. Berbere is a traditional Ethiopian spice that is extremely unusual to our American palate. It is perfect paired with a lovely smoky grill flavor. Be sure to gently toss your hamburger to mix with the spice. Over-working the beef can cause it to be tough. Before grilling, be sure to let your burgers warm to room temp. This helps them stay juicy on the grill.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:10 Minutes

  • Prep Time:20 Minutes


  • 5 tablespoons

    Dry Mustard Powder

  • 1/2 cup


  • 2 tablespoons


  • 2 teaspoons


  • 1 cup

    skim milk

  • 1

    egg yolk

  • 1/2 cup


  • 1 pound

    ground beef

  • 1/2 teaspoon

    Berbere Spice

  • Optional: cheese slices, onions, tomato, etc.

  • 4

    hamburger buns


For the mustard: Add all of the ingredients to a large, cold saucepan. Stir with a whisk constantly over medium heat. Cook for about 10 minutes, stirring until thick and bubbly. Pour into a container with a lid and refrigerate for up to three weeks.

For the burgers: Gently break apart the hamburger with your fingers. Sprinkle the spices over the meat and toss to combine.

Divide into four portions, and lightly press into patties. Use your thumbs to press and indention into the center of the burger. This helps the burgers cook evenly, and stops them from puffing up in the center as they cook. You can do this up to 2 days in advance with fresh beef.

Let your burgers come down to room temp before grilling.

Heat* your grill to 350-degrees. Lightly grease your grates so the burgers will not stick to them. Place the burgers on the hot grill. Close the lid and cook each side of the burgers for 4 minutes per side for medium-rare. Resist the urge to press the burgers down with a spatula, this presses out precious juices!

Once your desired temp is reached, remove the burgers from the grill and top them with your desired cheese. Cover them and let them sit undisturbed for five minutes while the juices redistribute.

Place them on buns and top as desired. Enjoy!

*I encourage you to use charcoal and not gas to heat your grill. Try a chimney starter, usually available in your grocer’s grilling section. It is very simple to use, even for a grilling beginner. Simply pack the bottom with newspaper (or computer paper!), drip a bit of vegetable oil over it. Turn it over so the paper is in the bottom, load the top with charcoal, and light the paper on fire. The fire naturally goes up to light the charcoal, and it is white within minutes.

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