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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.

Lettuce Wraps With Curried Peanut Sauce

Shredded lettuce and cucumber nestled in Boston bibb lettuce make a perfectly healthy appetizer. When curried Saigon cinnamon peanut sauce is added, these lettuce wraps not only have nutritious raw vegetables, but an excellent and flavorful source of protein, as well. Enjoy!

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:0 Minutes

  • Prep Time:30 Minutes


  • 1 medium

    carrot, peeled and shredded

  • 1 medium

    cucumber, peeled and shredded

  • 1 1/2 cups

    boiled vermicelli rice noodles

  • 1

    lime, juiced

  • 2 tablespoons

    chopped cilantro

  • 1 head

    rinsed Boston bibb lettuce

  • 1/2 cup

    natural peanut butter

  • 1/4 cup


  • 1 teaspoon

    curry powder

  • 1/2 teaspoon

    crushed red pepper flakes

  • 1/4 teaspoon

    cayenne pepper

  • 1/8 teaspoon

    Saigon Vietnamese Cinnamon

  • 1 tablespoon

    apple cider vinegar

  • 1 1/2 teaspoons

    soy sauce

  • 1/4 cup

    hot water


In a medium sized bowl, toss together carrot shreds, cucumber shreds, half of the lime juice and one tablespoon of chopped cilantro. Set aside.

In a small bowl, toss cooked vermicelli noddles with second half of lime juice and one tablespoon chopped cilantro. Set aside.

In a small bowl, mix peanut butter, sugar, curry powder, red chile flakes, cayenne pepper, Siagon cinnamon, soy sauce and apple cider vinegar into a paste. Slowly add hot water, mixing peanut sauce to desired consistency.

Serve each mixture and lettuce leaves on different bowls/plates so that diners can assemble their own lettuce wraps.

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