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.
Sweet Corn Pudding Recipe
Bready on top, wet and mildly sticky on the inside, this corn kernel packed treat makes a great dessert or side dish to many savory meals.
Level of Difficulty:Easy
Cook Time:55 Minutes
Prep Time:5 Minutes
- 1/4 cup (34 grams)
- 1/4 cup (33 grams)
all purpose flour
- 1 teaspoon
- 1 tablespoon
- 1/2 teaspoon
- 1/4 cup + 2 tablespoons (82 grams)
- 1/4 cup (57 grams)
butter or vegan butter, melted
- 1/2 cup
canned coconut milk
Kernels from 3 ears of corn
Preheat oven to 350 degrees Fahrenheit (175 or 180 degrees Celsius).
Whisk cornmeal, flour, baking powder, cornstarch and salt in a medium bowl.
Whisk sugar, melted butter and coconut milk in a large bowl.
Add flour mixture to liquid mixture in three gradual stages, taking care not to overmix.
Fold in corn kernels, pour into greased 9” cake pan and bake in preheated oven for 45-55 minutes or until golden brown around edges.