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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.

Rosewater Pistachio Cake Recipe

This Middle Eastern inspired cake combines the rich buttery texture of a pound cake with the delicious flavors of rosewater, pistachios, nutmeg, cloves and ginger, to name a few. It pairs excellently with a delicate tea infused with honey and is a great introduction to the wonderful, floral taste of rosewater.

  • Yield:6

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:30 Minutes


  • 3 tablespoons

    ground flax seed meal

  • 4 1/2 ounces

    warm water

  • 3 tablespoons

    canned coconut milk, room temperature

  • 1 1/2 teaspoons

    vanilla extract

  • 1/4 teaspoon


  • 1 1/2 cups

    cake flour

  • 1/2 teaspoon

    ground cloves

  • 1/2 teaspoon

    freshly ground nutmeg

  • 1/2 teaspoon


  • 1 teaspoon

    baking powder

  • 1/4 teaspoon

    finely ground Celtic sea salt

  • 3/4 cup

    granulated sugar

  • 13 tablespoons

    unsalted butter or vegan margarine, room temperature

  • 1 cup

    unsalted, shelled pistachios


Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Lightly grease and flour three large brioche molds.

Combine flax seed meal with warm water coconut milk, vanilla extract, and rosewater in a small measuring cup and gently whisk until incorporated.

Sift all dry ingredients (cake flour, cloves, nutmeg, ginger, baking powder, salt and sugar) together over the large bowl of a stand mixer.

Gently whisk flax seed mixture, once more, and pour half in the center of the flour mixture with all fifteen tablespoons of butter.

Mix on low speed until ingredients come together and then beat on medium speed for one minute.

Scrape down sides of bowl, add half of the remaining flax seed mixture and beat on medium speed for 30 seconds.

Repeat previous step, scraping, adding remainder of flax seed mixture and beating on medium speed for 30 seconds.

Scrape down sides of bowl once more and gently fold pistachios into batter.

Divide mixture among brioche molds or pour into loaf pan.

Bake for 45-55 minutes, until cake is golden on top and a toothpick tester comes out clean.

Allow to cool in pans for 30 minutes and flip cakes onto a piece of parchment paper or a wire rack and allow to sit until completely cooled.

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