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.
Sweetheart Berry Pies Recipe
Sweet and spicy berries fill these fun heart-shaped pies. Cardamom romances the berries into an astounding filling. Find the rolled pie crusts in your grocer’s freezer, and use a heart shaped cookie cutter.
Level of Difficulty:Easy
Cook Time:35 Minutes
Prep Time:10 Minutes
- 1/2 pint
fresh blueberries or strawberries
- 1/3 cup
- 1/2 teaspoon
refrigerated pie crusts
- 1 egg + 1 tablespoon water
for egg wash
heart-shaped cookie cutter
Wax paper, parchment paper
Thoroughly wash your berries, and make sure there are no stems. Pour them in to a medium sauce pan. Put a small plate into the freezer.
Add the sugar and cardamom, stir well. Cook over medium heat for approximately 15 minutes. The berries will lightly burst and the sugar will start to melt at this point.
To test if the filling is firm enough, remove the plate from the freezer. Spoon a dab of the filling on to the plate. Run your finger through the filling, if it runs back together, it is not firm enough. If it stays apart on the plate, it is ready!
After the filling is firm, set aside to cool while you work with the dough.
Line your baking sheet with parchment paper.
Unroll the pie crusts on a sheet of wax paper. Carefully cut out six hearts out of one of the crusts. Dab the filling into the center of three of the hearts, leaving an inch of space around the edge of the heart.
Carefully pick up the empty hearts and use them to cover the filled hearts. Use a fork to lightly press down the edges of the hearts, and seal the dough.
Mix together the egg and water, lightly brush over the hearts. Sprinkle with dusting of sugar. Lightly prick with a fork to let steam escape while baking.
Bake at 400-degrees for 20 minutes, or until lightly golden brown. Let cool completely before serving.
Store up to 3 days in an air-tight container, on the counter.