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.
How To Make Homemade Pumpkin Puree
All the great Fall recipes include Pumpkin Puree this season. Have you ever made it from scratch? It’s unbelievably simple, and the flavor is reward enough to do it at least once a year!
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:15 Minutes
- 1 small-medium
Choose a nice sized pumpkin that has pretty, shiny skin with minimal blemishes or bruises.
Wash thoroughly. Chop off the stem and discard. Slice the pumpkin vertically into quarters.
Use a spoon or knife to scrape off the inside goo and pumpkin seeds (keep the seeds for roasting later!).
Spread the pumpkin pieces, flesh-side up, on a flat pan. Bake at 350-degrees for 45 minutes.
Carefully flip the cooked pumpkins pieces over. The skin will peel right off of the flesh now, so peel it off and discard.
Add the cooked pumpkin in to a food processor or blender a little at a time. Add 1-4 tablespoons water to ease the blending. Try a little at a time, blending as you go. Continue with all of the pumpkin.
Store as desired. I like to measure in to 1-cup servings, and place in sandwich-size freezer bags. Label and store until needed. Cooked pumpkin will last a week in your fridge or up to six months in your freezer. Enjoy the flavor!