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 Potato Pancakes
Potato pancakes called latkes are fried in oil and served on Hanukkah to represent the miracle of the Maccabees’ one day supply of oil lasting for eight days. This recipe uses sweet potatoes, rosemary and grains of paradise to put a modern spin on the traditional Eastern European dish. Happy Hanukkah!
Level of Difficulty:Easy
Cook Time:20 Minutes
Prep Time:30 Minutes
- 1 pound
sweet potatoes, peeled and coarsely grated
shallots, finely grated
- 1/3 cup
large eggs, lightly beaten
- 1 tablespoon
honey (preferably raw)
- 1 teaspoon
fleur de sel salt
- 1/2 teaspoon
crushed grains of paradise
- 1 teaspoon
- 3/4 teaspoon
Mix, shredded sweet potato, flour, eggs, honey, fleur de sel, grains of paradise and rosemary in a large bowl.
Pour vegetable oil into 12 inch non-stick deep skillet and place on high heat until hot.
Place 4- 1/8 cup heaps of sweet potato mixture in the center of frying pan and flatten out with slotted spatula.
Reduce heat to medium high and cook for about 1 1/2 minutes on each side or until golden brown, transferring pancakes to a large paper towel covered plate, once removed from the pan.
Repeat, cooking in batches of four, until all of the sweet potato mixture has been used.
Serve warm with apple sauce (our favorite kind is mixed berry.)