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.
Winter Spicy Sangria
Sangria is the perfect party drink! It makes great use for cheap wine and combines it with multiple liquors, easily. Our Winter Spicy Sangria employs some of the flavors that one may find in a mulled wine, but adds sweetness and fruitiness that any not-so-crazy-about-wine guest is sure to love. Star anise, Sichuan peppercorns, fancy handpicked cloves and cinnamon sticks are the stars of this drink. So gather some friends this weekend to enjoy some great sangria and some laughs!
Level of Difficulty:Easy
Cook Time:2 Hours
Prep Time:30 Minutes
- 2 cups
- 1 cup
star anise pods
- 1 teaspoon
- 2 generous pinches
fancy hand picked cloves
2.5 inch cinnamon sticks
- One 750 ml. bottle
Malbec wine (This is a variety of wine, not a brand.)
- 1/2 cup
- 1/2 cup
- 1/4 cup
- 1 1/2 cups
- 1 large
navel orange (peeled, halved, seeded and cut into large dice)
Granny Smith apple (halved, cored and cut into large dice)
Bartlett pear (halved, cored and cut into large dice)
In a small sauce pan combine water, sugar, star anise pods, Sichuan peppercorns, fancy handpicked cloves, and cinnamon sticks.
Over moderately high heat, bring to a simmer and occasionally stir sugar to dissolve. Boil sugar for about 15 minutes or until reduced by ⅓.
Allow syrup to cool to room temperature with spices and strain into a small container. (For extra flavor, store syrup in refrigerator overnight and strain spices before adding to wine mixture.)
In a 3 quart pitcher, combine Malbec wine, orange juice, light rum, brandy, ginger ale and ¼ cup of the spice syrup. If you desire a sweeter sangria, add more spice syrup.
Pour fruit into pitcher and allow to soak for two hours in refrigerator before serving.