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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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Mushroom Polenta

Polenta is a an Italian porridge, similar to grits, made from cornmeal and water. This version holds the addition of earthy sliced cremini mushrooms seasoned with cumin, Hungarian paprika and organic turmeric.

  • Yield:6

  • Level of Difficulty:Easy

  • Cook Time:25 Minutes

  • Prep Time:5 Minutes


  • 6 cups


  • 5 tablespoons

    salted butter or vegan butter(, divided

  • 1

    large shallot halved and sliced

  • 1, 10 ounce package

    cremini mushrooms, stemmed and sliced

  • 1

    large clove garlic, minced

  • 1 teaspoon

    cumin, ground

  • 1 teaspoon

    Hungarian paprika

  • ½ teaspoon

    organic turmeric

  • 1 tablespoon

    nutritional yeast

  • 1 tablespoon

    lemon juice

  • 1 ¾ cups

    yellow cornmeal

  • Fleur de sel, to taste

  • Crushed tellicherry pepper, to taste


Bring water to boil in a large pot.

Add mushrooms, continuously stirring, until they start to release juices. Now, add minced garlic, cumin, paprika, turmeric and nutritional yeast to skillet. Saute for one minute. Add nutritional yeast, sauteing for another minute. Finally add lemon, juice, stir, and turn off heat.

Slowly add cornmeal to boiling water, whisking. Turn heat down to low allowing cornmeal to soften and absorb water, constantly stirring for about fifteen minutes. Halfway through, stir in mushroom/shallot mixture.

When finished cooking, turn off heat, add butter and season with fleur de sel and pepper, to taste.

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