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.
Rosewater Baklava Recipe
Baklava is a traditional Greek/Turkish pastry consisting of layers of crispy dough, chopped nuts and sweet honey syrup. Our syrup is not only flavored with honey, but with vanilla beans and rosewater, too.
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:15 Minutes
- 1 pound (453 grams)
raw, unsalted nuts, finely chopped*
- 1 teaspoon
- 1/4 teaspoon
freshly grated nutmeg
- 1 pound (453 grams) package
thawed phyllo dough
- 1 ½ cups (339 grams)
butter (or vegan butter, or vegan margarine), melted
- 1 cup (240 millitres)
- 1 cup (200 grams)
- ½ cup (120 millitres)
- 1/4 teaspoon
- 1 teaspoon
*We used pistachios, but a combination of walnuts and pecans are great too.
Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).
Coat finely chopped nuts with Ceylon cinnamon and freshly grated nutmeg.
Grease an 18 x 13 inch baking sheet with melted butter.
Carefully lay two layers of fillo dough down, keeping remaining portion of dough covered with a wet towel (so that it does not dry out).
Brush fillo dough with butter and add two more layers, repeating this process until there are eight layers of fillo dough in the pan.
Brush top layer of fillo with butter and sprinkle ¼ cup (57 grams) finely chopped nuts, adding two more layers, then repeating this process until you have a remainder of eight, unused, sheets of fillo dough left.
Layer the top eight sheets the same way, you did the bottom, putting two sheets down at a time, brushing the top sheet with butter, then repeating. Make sure very top layer has been brushed with butter.
With a sharp knife, cut four even sections down the length of the pan and six even sections down the width of the pan.
Bake baklava in preheated oven for fifty minutes or until crisp and golden.
While baklava is baking, add granulated sugar and water to a small sauce pan.
Split half of vanilla bean lengthwise, with a small paring knife. Scrape seeds from vanilla bean half and add to pan along with the half pod, whisking to evenly distribute seeds.
Allow mixture to come to a boil and simmer on low heat for twenty minutes. Turn off heat.
Add honey, rosewater, and lemon juice, whisking to incorporate.
Strain syrup with a fine mesh sieve and pour evenly over baklava.
Dust top of baklava with remaining chopped nuts and wait fifteen minutes before eating for syrup to absorb.
This recipe freezes well when tightly wrapped.