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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
Fettuccine Alfredo With Nutmeg
Nutmeg is widely used as a baking spice in cakes and pies but this wonderful seasoning complements savory dishes nicely, as well. Here, it is a perfect topper to a rich, creamy fettuccine alfredo dish.
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Yield:4-5
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Level of Difficulty:Easy
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Cook Time:15 Minutes
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Prep Time:20 Minutes
Ingredients
- 16 ounces
fresh or dried fettuccine pasta
- 10 tablespoons
unsalted butter
- 1/2 cup
grated Parmigiano Reggiano cheese
- 1/4 cup
grated Piave cheese
- 1 cup
heavy cream
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Fleur de Sel salt to taste
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Cracked black pepper to taste
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Ground nutmeg to taste
Directions
Cook fettuccine in a large pot of water until al dente, reserving 1/3 of a cup of cooking water before draining.
Drain pasta, place in large pot used to boil water and return to stove.
Melt 7 tablespoons of butter in a small pot.
Coat pasta with melted butter.
Add cheese, remaining cooking water, heavy cream, remaining 3 tablespoons of butter (thinly sliced), fleur de sel salt and black pepper to taste.
Serve immediately and top each dish with a pinch of ground nutmeg.