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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.

Pumpkin Pie

This delicious pumpkin pie is so good, it deserves to be placed in your regular dessert repertoire - don’t wait for the holidays. The scent of cinnamon, ginger, nutmegs and cloves is too enticing to resist.

  • Yield:4

  • Level of Difficulty:Moderate

  • Cook Time:30 Minutes

  • Prep Time:1 Hours


  • For the crust: 
  • 3 cups

    all purpose flour

  • 1 teaspoon


  • 3/4 teaspoon

    kosher salt

  • 3/4 cup

    unsalted butter, cut in slices

  • 6 tablespoons


  • 1/3 cup

    ice water

  • For the filling:
  • 3 each

    large eggs

  • 1 cup

    dark brown sugar

  • 2 cups

    canned pumpkin puree

  • 1 1/3 cups

    light cream

  • 1 teaspoon

    ginger ground

  • 1 teaspoon

    cinnamon korintje powder grade a

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    nutmeg ground

  • 1/8 teaspoon

    cloves ground


To make the crust: place the flour, sugar and salt in a food processor fitted with a steel blade and process until combined. Add the butter and shortening, a little bit at a time, and process until it is pebbly. Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball. Divide, form into two balls and then press down to form two discs. Cover with parchment paper and refrigerate one disc at least one hour and up to overnight. Cover the remaining disc with plastic wrap (over the parchment) and freeze for future use.

Preheat the oven to 400 degrees.

Roll out the pie dough to form an 11 - 12 inch round and place in a 9 inch pie plate. Crimp the edges if desired. Poke holes with a fork in the bottom of the crust. Cover the shell with aluminum foil, transfer to the oven and bake for 10 minutes. Remove the foil and shape it into a rope so that you can cover the crust only. Return it to the oven and bake until the bottom is just golden, about 10 minutes.

To make the filling: place the eggs and brown sugar in the bowl of a mixer fitted with a paddle or whisk and process until smooth, about 1 minute. Add the remaining ingredients and pour into the prepared pie shell. Transfer to the oven and bake until firm, 25 - 30 minutes. Set aside to cool. Serve at room temperature or refrigerate at least 2 hours and serve cold, garnished with whipped cream.

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