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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.

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Crispy Breadsticks

Long, thin, crispy breadsticks are called grissini in Italy. We gave our version cheesy, nutty and herbal notes by mixing pine nut popcorn and pasta topper straight into the dough.

  • Yield:36

  • Level of Difficulty:Moderate

  • Cook Time:40 Minutes

  • Prep Time:30 (+10 hours rising time) Minutes


  • Sponge Ingredients:

  • ¼ teaspoon

    active dry yeast

  • 1 cup

    all purpose flour

  • ½ cup + 2 tablespoons

    room temperature water (110 degrees Fahrenheit)

  • Dough Ingredients:

  • ⅛ teaspoon

    active dry yeast

  • ½ cup + 5 tablespoons

    all purpose flour

  • ¼ cup

    pine nut pasta and popcorn topper

  • 1 teaspoon


  • 1 teaspoon

    raw honey


Sponge Preparation:

Whisk yeast and flour in large stand mixer bowl.

Add enough water to form a batter that resembles pancake batter.

Cover bowl and allow mixture to stand at room temperature for two hours or until it doubles in size.

Dough Preparation:

Add remaining active dry yeast to sponge and whisk until incorporated.

Next, add flour, pine nut pasta topper, salt and honey to mixture.

Knead dough with bread hook for about six minutes on low speed, or until it forms a smooth, not sticky, ball.

Place dough in large plastic zipper bag and refrigerate anywhere from eight hours to two days.

Remove dough from refrigerator and preheat oven to 375 degrees Fahrenheit.

Divide dough in half and roll one half out to a block that is ⅛” thick, all around.

Using a pizza wheel, cut block of dough in half widthwise, then cut into ½” strips, lengthwise.

Divide strips of dough evenly on lightly greased, parchment lined baking sheets.

Bake in preheated oven for twenty minutes or until golden, rolling out second half of dough block while first round of breadsticks are in oven.

Bake second round of breadsticks.

Eat breadsticks when fully cooled.

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