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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.

Strawberry Rhubarb Galette Recipe

This rustic dessert recipe for a plateless pie combines the tart and sweet flavors of rhubarb and strawberries, perfectly; while, vanilla powder adds sumptuous floral notes to the dish.

  • Yield:8

  • Level of Difficulty:Moderate

  • Cook Time:1 Hours

  • Prep Time:15 Minutes


  • 8 ounces (227 grams or 3-4 17 inch stalks)

    rhubarb, sliced 1/2 inch thick

  • 8 ounces (227 grams or half a pint)

    strawberries, sliced 1/4 inch thick

  • 1/2 cup (100 grams)

    granulated sugar

  • 1/2 teaspoon


  • 2 tablespoons

    tapioca starch

  • 2 tablespoons


  • 1 teaspoon

    vanilla powder

  • 1 teaspoon

    lemon juice

  • Chilled store bought or homemade dough for 1, 9 inch pie

  • Canned coconut milk, for crust basting


Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Combine rhubarb, strawberries sugar and salt in a medium bowl.

Whisk tapioca flour, arrowroot and vanilla in small bowl and pour over rhubarb mixture with lemon juice, gently tossing all ingredients to combine. Set aside.

Roll pie crust out to a 12 inch disk, on a well-floured surface and place on a parchment lined baking sheet with walls. Spread filling in center, leaving a 2 inch border.

Fold dough border up and around pie filling. Chill galette in refrigerator for 30 minutes.

Remove galette from fridge and brush top and sides of pie dough with a scant amount of coconut milk and bake in preheated oven for 55-65 minutes or until golden.

Allow to cool for one hour before serving.

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