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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
Crunchy Sesame Kale Chip Recipe
High in beta carotene, vitamin K, vitamin C and calcium, kale chips make a nutritious energy boosting alternative to potato chips. This version employs the flavors of sesame seeds, soy sauce and Celtic sea salt, and provides instructions for both baking and dehydrating!
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Yield: 3-4
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Level of Difficulty: Easy
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Cook Time: 20 Minutes
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Prep Time: 20 Minutes
Ingredients
- 1 bunch
kale
- 1 tablespoon
extra virgin olive oil
- 2 tablespoons
tamari or soy sauce
- 1 tablespoon
sesame seeds
- 1/8 teaspoon
Celtic sea salt, fine ground
Directions
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
Trim stems and center veins from Kale leaves. Tear kale into bite sized pieces, rinse and spin dry, in a salad spinner.
Coat kale with remaining ingredients, space apart on 3 parchment lined baking sheets and bake in preheated oven for twenty minutes, or until dry and crispy. Repeat with last baking sheet and allow chips to cool for five minutes before eating.
*Alternatively, if you have a dehydrator, place on mesh sheets and dehydrate at 118 degrees Fahrenheit (43 degrees Celsius) for 6 hours, or until crispy.
