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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.

Chocolate Espresso Mousse Pie Recipe

This simple recipe for chocolate mousse pie is lower in fat than traditional versions and combines the complementing flavors of semi-sweet chocolate, ginger, vanilla and coffee.

  • Yield:One 10-inch pie

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:30 Minutes


  • 1 3/4 cups

    ginger snap cookies

  • 1 tablespoon

    light brown sugar

  • Pinch

    Celtic sea salt

  • 1/4 cup

    refined coconut oil

  • One 12-ounce box

    drained extra firm silken tofu

  • 2 tablespoons

    agave nectar

  • 1 teaspoon

    vanilla bean paste

  • 1 teaspoon

    coffee extract

  • Pinch

    Celtic sea salt

  • 12 ounces

    semi-sweet baking chocolate


Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Grind ginger snap cookies in a food processor or blender until a fine crumb has been reached.

Add brown sugar and salt and slowly pulse coconut oil in until mixture comes together.

Press into a 10 inch pie pan and bake for 8-10 minutes in preheated oven.

Allow crust to cool while preparing mousse.

Place tofu, agave nectar, vanilla bean paste, coffee extract and salt in a blender.

Melt chocolate in microwave or over a double boiler.

Add warm, melted chocolate to blender and blend on high until a smooth, silky consistency has been reached.

Pour or pipe mousse into pie crust, cover with plastic wrap and refrigerate for at least 1 hour and forty minutes before eating.

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