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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.

Thyme Roasted Sweet Potato Wedges Recipe

Nutrient rich sweet potato wedges are coated with butter and seasoned with light brown sugar, thyme, sea salt and grains of paradise for a side dish that is simultaneously citrusy, slightly syrupy and salty.

  • Yield:2

  • Level of Difficulty:Easy

  • Cook Time:10 Minutes

  • Prep Time:20 Minutes


  • 2

    sweet potatoes rinsed, dried and cut into ¼” wedges

  • 3 tablespoons

    butter or vegan margarine

  • 2 tablespoons

    light brown sugar

  • 1 1/2 teaspoons

    thyme leaves

  • Fleur de sel salt, to taste

  • Crushed grains of paradise, to taste


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place cut potato wedges on aluminum foil lined baking sheet.

Melt butter on medium heat and whisk in brown sugar and thyme once butter has melted.

Pour butter mixture over potato wedges, season with salt and grains of paradise and toss wedges with a spatula until evenly coated.

Bake in oven for twenty minutes, or until tender and allow to cool fifteen minutes before serving.

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