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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.

Ceylon Cinnamon Swirled Coffee Cake

This swirled coffee cake employs the magic of true Ceylon cinnamon and is a gourmet delight for breakfast, dessert or an afternoon coffee break.

  • Yield:6-8

  • Level of Difficulty:Easy

  • Cook Time:40 Minutes

  • Prep Time:20 Minutes


  • 1 cup packed

    light brown sugar

  • 1/2 cup

    granulated sugar

  • 2 cups

    all purpose flour

  • 1/2 teaspoon

    ground nutmeg

  • 2/3 cup plus 2 tablespoons

    melted butter

  • 1/2 cup

    chopped walnuts

  • 1 teaspoon

    ground Ceylon cinnamon

  • 1 large

    egg, beaten

  • 1 cup


  • 2 teaspoons

    baking powder

  • 1 teaspoon

    baking soda

  • 2 1/2 tablespoons

    packed light brown sugar

  • 2 1/2 tablespoons

    granulated sugar

  • 1 teaspoon

    Dutch process cocoa powder


Preheat oven to 350 degrees Fahrenheit.

Mix filling ingredients in a medium sized bowl. (2 ½ tablespoons packed light brown sugar 2 ½ tablespoons granulated sugar 1 teaspoon Dutch process cocoa powder)

In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.

Transfer one cup of the sugar mixture to a small bowl and add chopped walnuts and cinnamon. Mix well.

Add egg, buttermilk, baking powder, and baking soda to the mixture in the large bowl. Mix well.

Pour half of the batter into a greased 9-inch spring form cheesecake pan and spread evenly.

Pour filling over layer of batter and pour the rest of the batter on top, spreading evenly.

With a table knife, gently swirl filling with batter.

Top batter with nut mixture and bake in oven for forty minutes or until toothpick piercing the center comes out clean.

Allow to cool for at least twenty minutes, remove side of the pan and serve.

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