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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.

Spelt Ravioli Recipe

Spelt has fewer calories and more protein than wheat flour but is easier to digest because its gluten breaks down more easily. We thought that it would make a great pasta dough and we were right! We, then, decided to fill our pasta dough with a mixture of ricotta, baby bella mushrooms, onion and herbs de provence for a flavor that only mushrooms and herbs combined can bring. Enjoy!

  • Yield: 4

  • Level of Difficulty: Moderate

  • Cook Time: 15 Minutes

  • Prep Time: 1 Hours


  • 3 tablespoons

    golden flaxseed meal

  • 9 tablespoons

    hot water

  • 2 cups

    spelt flour

  • Large pinch


  • 3 tablespoons

    extra virgin olive oil

  • Cornmeal for dusting

  • 2 tablespoons

    extra virgin olive oil

  • 1/2 large

    yellow onion, chopped

  • 1 teaspoon

    herbs de Provence

  • 8 ounces

    baby bella mushrooms, sliced

  • 1 cup

    dairy or non-dairy ricotta cheese (We love the recipe for Almond ricotta from Artisan Vegan Cheese.)

  • Salt, to taste

  • Pepper, to taste


Combine flaxseed meal with hot water in a small bowl and set aside, allowing to rest for ten minutes.

Whisk spelt flour and salt together in the large bowl of a stand mixer. Using a paddle attachment, add flax mixture and olive oil on low speed. Bring up to medium speed and mix for two minutes or until a ball of dough forms. If there are some left over scraps on the bottom of the bowl, just press them into the ball of dough. The more spelt flour is worked, the more its gluten is broken down; so, we want to be careful not to over mix.

Press down ball of dough and cover with wax or parchment paper, allowing to rest at room temperature for twenty minutes.

Meanwhile, saute chopped onion over medium high heat ,with salt, until soft. Add sliced mushrooms and herbs de Provence, sauteing until mushroom juices have been released. Remove from heat and add to medium sized bowl with ricotta. Season with salt and pepper to taste. Refrigerate.

Separate ball of dough into four sections, rolling each one thin. We like to get the dough down to a four or five on the pasta roller.

On a well-floured surface, use a three inch ravioli stamp to cut the rolled dough. Lightly dust two baking sheets with cornmeal and put half of the three inch, rolled dough pieces down. Lightly mist with water and place about one and a half teaspoons of filling on half of though dough pieces.

Seal each raviolo with another piece of rolled dough by pressing edges together. Make sure that edges are still wet, or they will not seal properly.

Carefully drop each raviolo (singular for ravioli) into a large pot of boiling water. Remove each raviolo from water with a slotted spoon once it floats to the top.

Enjoy with sauce of choice!

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