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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
Sriracha Cauliflower ‘Buffalo Wing’ Recipe
This low-fat, high protein veggie version of buffalo wings is breaded with quinoa flour and baked, not fried. Invite some friends over to watch the game and enjoy this hors d’oeuvre with blue cheese dressing!
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Yield: 4-6
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Level of Difficulty: Easy
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Cook Time: 30 Minutes
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Prep Time: 15 Minutes
Ingredients
- 1 cup (130 grams)
quinoa flour
- 1 cup (50 ml)
lowfat milk or non-dairy milk
- 2
cloves finely grated garlic
- 1 head
cauliflower, leaves removed, chopped into bite sized pieces
- 1 cup (50 ml)
Sriracha
- 1 tablespoon
extra virgin olive oil
Directions
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Whisk quinoa flour, grated garlic and milk together in a large bowl until a smooth batter forms.
Toss cauliflower in batter, tapping excess liquid off on sides of bowl, and place in a well greased 9×13” glass baking pan (we left ours at somebody’s house and had to use metal instead, which made our batter stick.)
Bake in preheated oven for twenty minutes, or until edges of cauliflower are lightly browned. While cauliflower is baking, mix Sriracha with extra virgin olive oil. Pour mixture over cauliflower and toss around to evenly coat.
Bake for five more minutes, remove from oven and serve warm.
