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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.

Saffron Poached Apple Salad with Brie

A new spin on the classic apple walnut salad! In this creation, saffron infused apples are nestled in a bed of baby spinach with walnut pieces candied in granulated sugar and chunks of brie. Bon apetit.

  • Yield:2-4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:20 Minutes


  • 8 ounces

    baby spinach

  • 8 ounces

    brie cheese cut into bite size cubes

  • Ground black pepper to taste

  • 1/2 cup

    granulated sugar

  • Seeds scraped from 1/4 of a vanilla bean

  • 1 cup

    chopped walnuts

  • Pinch

    fleur de sel salt

  • 3

    granny smith apples cored and cut into bite size pieces

  • 1 1/2 cups

    apple juice

  • 1/2 cup

    apple cider vinegar

  • 2 cups


  • 1/2 cup

    honey powder

  • Pinch

    fleur de sel salt

  • Pinch

    saffron (about 12-15 strands)

  • Store bought or home made balsamic vinaigrette or Dijon mustard dressing of choice.



Create poaching liquid for apples combining apple juice, apple cider vinegar, water, honey powder, fleur de sel, and saffron in large pot. Bring to a boil, strain saffron and return liquid to pot.

Throw apple pieces into pot and allow to simmer for four minutes.

Drain apples and cool in refrigerator.

In medium sized or large pot on high heat, stir walnut pieces with granulated sugar, scraped vanilla seeds and fleur de sel salt until sugar is melted.

With a spoon,carefully remove walnut pieces from pot immediately and cool for 15 minutes on wax or parchment paper.

As soon as apples and walnuts are fully cooled, toss with spinach and brie. Dress with balsamic vinaigrette or Dijon mustard dressing and top with crushed black pepper to taste.

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