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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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Creamy Cashew Noodle Recipe

With just the right amount of creaminess from cashew butter, heat from red pepper flakes and carbohydrates from rice noodles, this dish makes a highly comforting lunch or dinnertime meal.

  • Yield:4-6

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:15 Minutes

Ingredients

  • 1 pound

    linguine rice noodles

  • 1 cup

    canned coconut milk

  • 1/2 cup

    water

  • 3 tablespoons

    agave nectar

  • 1/4 cup

    low sodium tamari or gluten-free soy sauce

  • 1/2 cup

    cashew butter

  • 1/2 teaspoon

    crushed red pepper flakes

  • 1 teaspoon

    grated fresh ginger

  • 4

    cloves garlic, minced

  • 2 tablespoons

    lime juice

  • 4

    scallions, thinly sliced

  • 1 large

    red bell pepper, diced

  • 1/2 cup

    toasted cashews, chopped

  • 2 tablespoons

    roughly chopped cilantro

Directions

Cook noodles according to directions on package, drain and transfer back to the pot you cooked them in or a large serving bowl.

While noodles are cooking, combine coconut milk, water, agave nectar, tamari, cashew butter, red pepper flakes, ginger and garlic in a medium saucepan.

Cook sauce over medium high heat, whisking frequently until mixture bubbles and thickens.

Remove from heat and stir lime juice in.

Toss cooked noodles with cashew sauce, sliced scallions, diced red bell pepper, toasted chopped cashews, and cilantro.

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