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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.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Classic Turkey Stuffing
Invigorating sage, thyme, celery seed, bay leaves, rosemary, and marjoram are freshly ground in this easy stovetop Thanksgiving recipe. Moist and unique, this flavorful dish has incomparable flavor to store-bought stuffing.
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Yield:3-4
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Level of Difficulty:Easy
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Cook Time:15 Minutes
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Prep Time:15 Minutes
Ingredients
- 2 cups
stale store-bought bread, cubed then ground
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1 1/4 cups
chicken broth
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2 tablespoons
butter
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1 tablespoon
dried parsley flakes
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1 teaspoon
poultry seasoning
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1 tablespoon
chicken soup base
Directions
The night before: Chop the store-bought bread into cubes. Spread out on a cookie sheet to dry out overnight. Cover with a clean dishtowel.
The next day: Grind the stale bread in a food processor or blender.
Bring the chicken broth and butter to a boil. Add the parsley, poultry seasoning and chicken soup base. Bring back to boil, and then turn down the heat to low.
Toss in the breadcrumbs, moistening them with the flavor-filled broth. Serve immediately. This recipe doubles very well, this version serves 3-4 adults.
