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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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Jamaican Veggie Patties

These savory turnovers are sure to please with a flaky turmeric crust; while peas, carrots and potatoes seasoned with ginger, cinnamon, nutmeg and red pepper flakes add plenty of spice to this Caribbean meal.

  • Yield:16

  • Level of Difficulty:Moderate

  • Cook Time:35 Minutes

  • Prep Time:70 Minutes

Ingredients

  • Crust Ingredients:

  • 2 ¾ cups

    all purpose flour

  • 2 teaspoons

    turmeric

  • 2 teaspoons

    granulated sugar

  • 1/2 teaspoon

    fleur de sel salt

  • ¾ cup

    chilled, solid coconut oil

  • 2 teaspoons

    apple cider vinegar

  • ½ cup+ 2 tablespoons

    ice water

  • Filling Ingredients:

  • 2 teaspoons

    coconut oil

  • 1/2

    large yellow onion, diced

  • 1 teaspoon

    pumpkin pie spice

  • ½ teaspoon

    cumin

  • ¼ teaspoon

    crushed red pepper flakes

  • 1 teaspoon

    thyme

  • 2

    cloves garlic

  • ½ cup

    vegetable stock

  • ¼ cup

    carrots, diced

  • ½ cup

    diced, peeled potato

  • ¼ cup

    frozen peas

  • ¼ cup

    frozen corn

  • ½ cup

    chopped cabbage

  • 1 tablespoon

    lemon juice

  • Fleur de sel, to taste

  • Crushed tellicherry pepper, to taste

Directions

In a medium sized bowl, combine flour, turmeric, sugar and fleur de sel. Whisk to combine. Break chilled coconut oil into small pieces and rub into flour mixture until it resembles sand. Combine apple cider vinegar with ice water and slowly add to flour/coconut oil mixture, mixing with hands to form a ball of dough. Remove ball from bowl, place in large plastic freezer bag and flatten into a disk. Refrigerate for one hour.

While dough is chilling, melt coconut oil in large non-stick skillet, over low heat. Saute onion with spices until soft. Finely grate garlic over pan, mixing with previously added ingredients. Add vegetable stock, cover and allow to simmer until all liquid has absorbed (about ten minutes). Add peas, carrots and corn, sauteing until frozen vegetables are tender. Add cabbage, and allow to wilt lightly in pan. Remove from heat, add lemon juice and season with salt and pepper. Set aside.

Once dough is ready to roll, preheat oven to 350 degrees Fahrenheit. On a well floured surface, roll dough to ⅛” thick. Cut dough into sixteen rounds with a 4 ½” round cutter. Place two heaping teaspoons (table utensil, not measuring spoon) in the middle of each dough round and fold over, sealing with fork.

Bake patties in preheated oven on parchment lined baking sheets for thirty to thirty-five minutes, or until golden brown. Allow to cool for twenty minutes before enjoying. We like the patties with pineapple salsa.

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