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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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Gingerbread Biscotti Recipe

This grown up version of the gingerbread cookie, combines ginger, cinnamon and cloves for a spicy treat that is great alone, or for dunking in coffee or tea.

  • Yield:24 biscotti

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:30 Minutes

Ingredients

  • 2 cups

    all purpose flour

  • 1/2 cup

    dark brown sugar

  • 1/2 tablespoon

    baking powder

  • 1/4 teaspoon

    baking soda

  • 1 teaspoon

    ginger

  • 1 teaspoon

    Ceylon cinnamon

  • 1/2 teaspoon

    cloves

  • 1/2 teaspoon

    fleur de sel salt

  • 1/4 cup

    canola oil

  • 1/4 cup

    dark molasses

  • 1/4 cup+1 tablespoon

    milk or nondairy milk

  • 1/2 cup

    confectioners’ sugar

  • Pinch

    vanilla powder

  • 1 tablespoon

    butter or vegan butter, melted

  • 1 tablespoon

    freshly squeezed lemon juice

  • 1 tablespoon

    water

Directions

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

Mix dry ingredients (flour, brown sugar, baking powder, baking soda, ginger, cinnamon and cloves) in the large bowl of a stand mixer.

Place wet ingredients (canola oil, molasses and milk) in a small bowl and whisk until combined.

Combine wet ingredients with dry ingredients, using a paddle attachment on lowest speed, mixing until dry ingredients are wet but crumbly.

Divide dough in half and place on lightly floured board.

Press each portion into one foot long log.

Place logs on a parchment lined baking sheet and lightly score with a sharp knife. (We like to use a razor blade.)

Bake biscotti logs in oven for 30 minutes or until golden brown.

Turn oven down to 325 degrees Fahrenheit (160 degrees Celsius) and cool logs on wire rack or parchment placed on counter top for one hour before cutting.

Once cooled, cut logs diagonally into ½ inch pieces.

Place biscotti pieces, cut side down, on and unlined baking sheet and bake for 5 minutes.

Flip biscotti and bake for another ten minutes.

Cool on baking sheet for one hour and drizzle icing on top of cookies.

Whisk all ingredients in a small bowl until well incorporated.

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