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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.

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Blueberry Bread Recipe With Lemon Glaze

Bake up frozen blueberries in this sweet breakfast bread and have a flavorful reminder of summer! Mediterranean Sea Salt is an important part of the ingredients, helping the blueberries and brown sugar shine.

  • Yield:10

  • Level of Difficulty:Easy

  • Cook Time:55 Minutes

  • Prep Time:10 Minutes

Ingredients

  • 2 cups

    flour

  • 1/3 cup

    brown sugar

  • 1/3 cup

    sugar

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    Mediterranean Sea Salt Coarse

  • 2/3 cup

    milk

  • 1/2 cup

    butter

  • 2 each

    eggs

  • 1 teaspoon

    Madagascar Vanilla Extract

  • 3/4 cup

    chopped frozen blueberries

  • 1/2 cup

    confectioner’s sugar

  • 1 Tablespoon

    milk

  • 1 teaspoon

    Lemon Extract

Directions

Combine the flour, brown sugar, sugar and baking powder together. Whisk in the Mediterranean Sea Salt and set aside.

Melt the butter and whip with the eggs and vanilla extract. Carefully fold the wet ingredients in with the dry.

Roughly chop the blueberries and mix into the dough. Press into a loaf pan and smooth the top. Bake at 350 degrees for 55 minutes, or until a cake tester comes out clean.

After baked, cool completely. Whip together the confectioner’s sugar, milk and lemon extract together until there are not lumps. Use a fork to drip the glaze over the bread. Let the glaze harden, then store in an air-tight container.

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