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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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Healthy Hummus Sandwich With Pickled Peppers

This delightful sandwich adds a perfect component of crunch, protein and flavor to any lunch or dinner. Dill seasoned, sweet pickled peppers lay atop creamy hummus, while Sriracha, an Asian chili sauce, adds a spicy zing.

  • Yield:5

  • Level of Difficulty:Easy

  • Cook Time:0 Minutes

  • Prep Time:1 Hours


  • 2

    differently colored bell peppers; tops, seeds and centers discarded; sliced into thin strips; cut in half

  • 2 teaspoons

    dill weed

  • 2

    shallots, thinly sliced

  • 1 cup

    white balsamic vinegar*

  • 1 pinch

    vanilla bean salt

  • 1/4 teaspoon

    freshly crushed black pepper

  • 10 slices

    toasted, sprouted bread

  • One 10-ounce container

    store bought hummus (any flavor except roasted pepper)

  • 1/2

    garden cucumber, thinly sliced

  • Sriracha for seasoning


* We like honey flavored white balsamic vinegar.

Place sliced peppers into a medium sized bowl with sliced shallots, dill weed, vanilla bean salt, and crushed black pepper. Pour white balsamic vinegar over mixture and gently stir with spoon until ingredients are well incorporated. Cover and allow to marinate in refrigerator for at least an hour.

Remove pickled pepper mixture and hummus from refrigerator and put aside.

Line toasted slices of bread up on a baking sheet, making two rows of five.

Spread a heaping tablespoon of hummus on each slice of bread.

Lay a generous amount of pickled pepper mixture on five slices of bread and place tiny dots of Sriracha on top.

Place about four cucumber slices above the Sriracha layer and close sandwiches with remaining slices of bread.

Remaining picked pepper mixture can be stored in refrigerator, covered, for up to five days.

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