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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.

Tempeh with Hot and Sweet Peppers Recipe

Tempeh is a firm protein and mineral rich fermented soy cake. Prized by vegetarians and omnivores for its low fat content and nutty flavor, it makes a great star to some of our favorite dishes. Here, we have paired tempeh with a white wine sauce prepared with garlic, peppers and Italian seasoning. We believe this dish is best enjoyed with sauteed greens.

  • Yield:3-4

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:20 Minutes


  • One 8 ounce (227 grams)

    package tempeh

  • 4 tablespoons

    extra virgin olive oil

  • 2 small

    hot red peppers, chopped with seeds and ribs

  • 1

    red bell pepper, cut into thin strips

  • 1

    green bell pepper, cut into thin strips

  • 4

    cloves finely grated garlic

  • 1/2 cup

    dry white wine

  • 1/2 cup

    vegetable stock

  • 2 teaspoons

    Italian seasoning

  • 1 tablespoon


  • 1 tablespoon

    cold water

  • 1 tablespoon

    lemon juice

  • Salt, to taste

  • Pepper, to taste


Fill large saucepot with just enough water to reach the bottom of a steamer basket. Bring water to a boil.

Meanwhile, carefully slice block of tempeh in half lengthwise, then into one inch diagonal triangles. Place tempeh in steamer basket and stem for twenty minutes to remove bitterness.

Heat two tablespoons olive oil over medium high heat in a large frying pan. Place slices of tempeh in pan with tongs and cook for about five minutes on each side or until lightly browned. Remove tempeh from pan, place on plate to cool and set aside.

Heat remaining two tablespoons of olive in same frying pan over medium high heat. Saute bell peppers, hot peppers and garlic for five minutes, turning frequently.

Add wine to pan and allow to reduce for one minute. Scrape bits of peppers and garlic from bottom of pan and add vegetable stock. Add tempeh back to pan with Italian seasoning. In a small bowl, whisk cornstarch and water together. Slowly drizzle mixture into pan, mixing with spatula until evenly incorporated with wine sauce. Allow to cook until somewhat thick and bubbling, carefully turning tempeh to evenly coat in sauce.

Remove from heat and add lemon juice. Season with salt and pepper, to taste.

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