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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.

Cornbread Stuffing

Freshly ground basil, rosemary and thyme complement dried parsley in this classic Thanksgiving side. This soft, flavorful dish is infused with flavor and freshly ground spices.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:30 Minutes


  • 8 ounces

    boxed cornbread mix

  • 1

    refrigerated French bread loaf

  • 1/2 cup

    diced onion

  • 1 cup

    diced celery

  • 1/2 stick

    butter, (1/4 cup)

  • 1 tablespoon

    dried parsley

  • 1/2 teaspoon

    ground basil

  • 1/2 teaspoon

    ground rosemary

  • 1/2 teaspoon

    ground thyme

  • 2 cups

    chicken broth


The night before: Mix the cornbread according to the box directions, pour into small round baking dish. Place refrigerated French bread loaf on baking sheet. Bake both at 400 degrees for 20 minutes. The French bread will be golden brown on the outside, and the cornbread will have pulled away from the sides when done. Let cool for 15 minutes. Chop both cornbread and French loaf into fine 1” cubes. If the cornbread crumbles, just gather the crumbles too. Place on cookie sheets, cover with clean kitchen towels and leave on the counter overnight to become stale.

The next day: Chop your onion and celery. Melt the butter in a medium saucepan and add the onion and celery. Cook until onions are translucent and the celery is tender, about 5 minutes.

Add the parsley, basil, rosemary, and thyme. Stir to combine, and then add the chicken broth. Bring to a boil, stirring well.

Add the cornbread cubes and crumbs with the French bread cubes into a large bowl. Add the chicken broth herb mixture by a ladle full at a time, over the bread. Toss carefully after each addition. Continue until the broth is incorporated.

Pour the stuffing mixture lightly into a 9x13” baking dish. Bake, uncovered in a 350-degree oven for approximately 20-28 minutes.

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