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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.

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Black Garlic Knot Recipe

Prized for its antioxidative qualities, black garlic is a sweeter, less pungent, fermented version of the young garlic that we use in everyday cooking. The following recipe is a twist on the classic garlic knot, found in pizzerias, using both young and fermented garlic cloves.

  • Yield:about 14 knots

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:20 Minutes

Ingredients

  • 14 ounces (397 grams)

    storebought pizza dough

  • All-purpose flour (for dusting)

  • 1/2 cup (120 millilitres)

    extra virgin olive oil+ extra for brushing

  • 1/2 cup (11 grams)

    finely chopped Italian parsley

  • 4

    cloves garlic, finely grated or minced

  • 3-4

    cloves black garlic, minced

  • 1/4 teaspoon

    fleur de sel salt

  • 1/4 teaspoon

    freshly crushed black pepper

Directions

Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).

On a well floured surface, pat pizza dough into a 7×1 inch rectangle.

Cut dough, widthwise, into one inch strips.

Cut rectangle down the center, lengthwise.

Lightly stretch one section of dough until long enough to tie into a knot.

Tie strip of dough into a knot and pinch loose ends together on the underside of the knot.

Place each knot, pinched side down, on a parchment lined baking sheet.

Repeat previous 3 steps for each section of dough.

Brush tops of garlic knots with olive oil and bake on center rack of oven until lightly browned.

Meanwhile, in a medium sized bowl, whisk ½ cup extra virgin olive oil with chopped parsley, minced garlic, minced black garlic, salt and pepper.

Allow knots to cool on baking sheet for ten minutes, once removed from oven,

While knots are still warm, roll in garlic/ oil mixture, then enjoy!

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