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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.

Rosemary Portabello Burgers

Portabello burgers are a healthy alternative to the standard beef burger and they're easier to make! This recipe employs the flavors of rosemary, garlic and freshly ground pink and black peppers. Enjoy!

  • Yield:2

  • Level of Difficulty:Easy

  • Cook Time:5 Minutes

  • Prep Time:15 Minutes


  • 1/4 cup

    extra virgin olive oil

  • 2 tablespoons

    balsamic vinegar*

  • 2 teaspoons

    dried minced garlic pieces

  • 1 1/2 teaspoons

    freshly chopped rosemary

  • 12 ounces

    portabella mushroom caps (about 4)

  • Salt to taste

  • Freshly crushed black and pink pepper to taste**

  • 4 slices of Swiss cheese (optional)


*We prefer fig balsamic white wine vinegar.

**Place pink and black peppercorns in a pepper mill at a 1:1 ratio.

Combine extra virgin olive oil, balsamic vinegar, freshly chopped rosemary and garlic pieces in small liquid measuring cup and gently whisk. Allow mixture to sit for five minutes so dried garlic pieces can rehydrate.

In the meantime, use a clean, wet cloth or paper towel to gently rub any dirt off of mushroom caps.*

Place mushroom caps on top of a broiler pan and poke a few holes on each top side with a fork

Flip caps over, stem side up and whisk rosemary oil mixture for a few seconds to reconstitute. Brush rosemary oil mixture on bottoms of caps and sprinkle generously with salt and cracked pepper.

Broil caps for 2 1/2 minutes.

Remove pan from broiler, flip caps over, brush generously with rosemary oil mixture and sprinkle with salt and pepper.

Broil caps for 2 minutes and place cheese on top, if using. Broil for another 30 seconds, remove from broiler, allow to cool for a minute and enjoy while still warm.

*Mushrooms are a highly absorbent fungi. Rinsing portabello caps will cause too much water retention.

Note: Any leftover oil mixture can be used to saute onions for a topping, if desired.

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