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.
Cumin Rubbed Pot Roast Recipe
This is a classic spin on a traditional pot roast. Freshly Ground Cumin is rubbed into a good cut of beef to add flavor. Then it is slow cooked for several hours to tenderize. The delicious drippings and onions are pureed to create an easy homemade sauce.
Level of Difficulty:Easy
Cook Time:2 Hours
Prep Time:30 Minutes
- 2 pounds
- 2 teaspoons
- 2 teaspoons
- 1/4 cup
garlic clove, pressed
- 6-ounce can
- 1 cup
covered cast iron dish
Rub each side of the beef roast with one teaspoon of the cumin and salt. Add the vegetable oil to the pan and bring up to medium heat.
Cook each side of the roast until lightly golden brown, then remove from the pot. Quarter the onion and add to the hot oil. Press the garlic in, then stir and cook until translucent, about 2 minutes.
Add the tomato paste and water to the pot, stir to combine. Add the beef roast back in.
Cover the pot tightly with aluminum foil, next, add the top to create a good tight seal.
Bake the roast for 2 to 2.5 hours at 200-degrees. The roast is done when it gently pulls apart with a fork.
Remove the roast from the pan and cover with aluminum foil.
Use an immersion blender* to puree the onions into the drippings within the pot. Pour over the carved roast and serve immediately.
*If you don’t own an immersion blender, you may scoop out the drippings and onions and blend them in a blender if you like.