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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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Pumpkin Risotto Recipe

Pumpkin, ginger, nutmeg, Saigon cinnamon and cayenne pepper flavor this creamy fall rice dish, while nutritional yeast lends a nutty flavor and energizing B-vitamins! As a side or main course, garnish with fresh chopped basil and pine nuts for the best result.

  • Yield:4 main dish or 8 as a side dish

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:15 Minutes

Ingredients

  • 2 tablespoons

    extra virgin olive oil

  • 1

    onion, chopped

  • 2 cups (360 grams)

    arborio rice

  • 1/2 cup (120 mL)

    dry white wine

  • 3 1/4 cups (760 mL)

    vegetable stock

  • 1 cup (245 grams)

    canned pumpkin puree

  • 1/4 cup (60 mL)

    cream or 2 tablespoon cashews blended with water until smooth

  • 1 teaspoon

    ginger

  • 1/4 teaspoon

    freshly ground nutmeg

  • 1/4 teaspoon

    Saigon cinnamon

  • 1/8 teaspoon

    cayenne pepper

  • 1 tablespoon

    butter or vegan butter

  • 1 tablespoon

    nutritional yeast

  • 1 tablespoon

    lemon juice

  • Freshly ground kampot pepper, to taste

Directions

Heat extra virgin olive oil in a deep frying pan over medium high heat. Saute chopped onion with salt until soft. Add the rice, saute with onion for one minute. Slowly add the wine.

Once wine has been absorbed, add vegetable stock ½ cup at a time, waiting to add the next half cup once the previous one has been absorbed.

Add pumpkin puree, cream, ginger, cinnamon, cayenne pepper, butter, nutritional yeast and lemon juice. Stir until well combined and butter has melted. Remove from heat and season with pepper, to taste. Serve warm.

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