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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.

Pasta Primavera Recipe

This springtime pasta dish is simple to make with garlic pieces, fleur de sel and crushed black pepper. Asparagus, squash and red bell peppers add fantastic flavor and nutritional value to the dish with the addition of extra virgin olive oil for a healthy source of fat.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:10 Minutes


  • 1/4 cup + 2 tablespoons

    extra virgin olive oil

  • 1 tablespoon

    garlic minced pieces

  • 1 pound

    farfalle pasta

  • 2 small

    yellow squash, thinly sliced, widthwise

  • 1 pound

    asparagus cut into 1 inch pieces

  • 2

    shallots, thinly sliced

  • 2 large

    red bell peppers, diced

  • Fleur de sel salt to taste

  • Freshly crushed black pepper to taste

  • Grated parmigiano reggiano or nutritional yeast to taste


Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Place 1/4 cup olive oil over lowest heat with garlic pieces.

Place squash, shallots and asparagus on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with fleur de sel and pepper.

Bake in preheated oven for ten minutes and start cooking pasta according to instructions on package.

Add diced red peppers to vegetable mixture, mix with large spoon and top with second tablespoon of olive oil. Sprinkle lightly with salt and pepper and bake in oven for ten more minutes until vegetables are tender, but still retain some of their crispness.

Toss vegetable mixture and olive oil garlic mixture with cooked, drained farfalle.

Keep fleur de sel, pepper and parmigiano reggiano (or nutritional yeast) handy for family members to dress their plates according to preference and serve warm.

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