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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.

Quinoa Kale Salad Recipe

This salad packs a very healthy punch with the supergrain, quinoa, and the super-lettuce, kale. Quinoa offers many essential amino acids and protein, while kale is rich in nutritious vitamins and cancer fighting chemicals. Dill, Berbere spice and lemon juice are a few of the many wonderful flavors of this dish. Enjoy!

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:15 Minutes


  • 2 3/4 cups


  • 1 1/2 cups


  • 1 teaspoon

    dill weed

  • 1 1/2 teaspoons

    Berbere spice

  • 4 cups

    chopped kale

  • 1 cup

    seedless white grapes, sliced in half

  • 1

    shallot, sliced into rings

  • 1/2 cup

    dried cranberries

  • 3/4 cup

    crumbled feta cheese

  • 1/4 cup

    extra virgin olive oil

  • Juice from one lemon divided in half

  • Crushed grains of paradise to taste

  • Salt to taste


Bring water to a boil in a medium sized pot and add quinoa, dill weed and berbere spice.

Simmer on low heat, covered, for thirteen minutes.

Turn heat off and allow quinoa to sit, remaining covered, for another thirteen minutes.

Place kale, grape halves, sliced shallot, dried cranberries, crumbled feta cheese, extra virgin olive oil and half of lemon juice in a large bowl.

Season with crushed grains of paradise, as desired and lightly toss salad.

Add other half of lemon juice to cooked quinoa and lightly season with crushed grains of paradise and salt. Mix with a fork.

Make a well in the middle of the salad and seasoned, cooked quinoa and serve.

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