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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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Spicy Chickpea Soup

This warming soup combines mildly sweet golden beets with cumin, paprika, red pepper flakes. Flavors of roasted garlic and onion dance on your tongue, while dandelion greens pack the nutritious punch of vitamins A and C.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:20 Minutes


  • 1

    six ounce package pearl couscous

  • 1

    bunch dandelion greens, coarsely chopped

  • 1

    medium Spanish onion, chopped

  • 2

    medium sized golden beets, peeled and chopped

  • 4

    cloves garlic, quartered

  • 1 1/2 teaspoons


  • 1 teaspoon


  • 1/2 teaspoon

    red pepper flakes

  • 1 teaspoon


  • 1 teaspoon

    freshly cracked black pepper

  • 2 tablespoons

    extra virgin olive oil

  • 4 cups

    vegetable stock

  • 15 ounce can

    chickpeas, drained and rinsed


Preheat oven to 500 degrees Fahrenheit.

Cook couscous in a large pot according to package directions. Boil chopped dandelion greens in a medium sized pot for three minutes, then drain and set aside.

Combine onion, beets, garlic, cumin, paprika, red pepper flakes, salt, black pepper and extra virgin olive oil on a baking sheet, tossing to coat.

Roast in preheated oven for twenty minutes or until vegetables are tender.

Add vegetable stock, roasted beets, onions and garlic to pot with cooked couscous. Gently stir in chickpeas and dandelion greens, simmering until warm enough to eat.

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