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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.

Vanilla Bean Zeppole Recipe

Zeppole (plural for zeppola) are Italian pastries made by frying balls of dough in hot oil. Our zeppole dough uses a vanilla bean for flavoring and a little bit of coconut oil, for a delightfully tender interior.

  • Yield: 16 zeppole

  • Level of Difficulty: Easy

  • Cook Time: 15 Minutes

  • Prep Time: 15 Minutes


  • 1 cup

    warm water (110 degrees Fahrenheit, 43 degrees Celsius)

  • 1 teaspoon

    active dry yeast

  • 4 teaspoons


  • 2 cups (260 grams)

    all purpose flour

  • 1 teaspoon


  • 1

    vanilla bean

  • 1 teaspoon

    coconut oil

  • Canola oil for frying

  • 1/4 cup (30 grams)

    confectioner's sugar


Add yeast and sugar to warm water. Mix to incorporate and set aside.

Split vanilla bean lengthwise and scrape seeds or caviar from inside. Combine vanilla caviar, flour, salt and coconut oil in a large mixing bowl. Add yeasted water and mix until dough is smooth. (It will be sticky.)

Cover bowl with plastic wrap and allow dough to rise in a warm place for 1 1/2 hours or until doubled in size.

Fill a deep frying pan with two inches of canola oil and heat over medium high heat until bubbles form when the handle of a wooden spoon has been submerged in the oil.

Using a flatware teaspoon, scoop heaping balls of dough from bowl, sliding index finger across spoon to gently push dough into hot oil. Remove zeppole from oil with a large slotted spoon, when they are golden brown all over. Place zeppole on a paper towel lined baking sheet to cool.

Once zeppole are cool to touch, place in a brown paper bag with powdered sugar, fold over top, and shake until zeppole are coated.



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