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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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Golden Saffron Cupcake Recipe

In this dessert, an orange blossom icing lays atop a gorgeous golden saffron sponge, demonstrating how saffron can easily be transformed into a multi-course ingredient.

  • Yield:12 cupcakes

  • Level of Difficulty:Easy

  • Cook Time:25 Minutes

  • Prep Time:20 Minutes

Ingredients

  • 1/3 cup (80 ml)

    canola oil

  • 1/2 teaspoon

    saffron

  • 1 cup (250 ml)

    milk or non-dairy milk

  • 1 tablespoon

    white or apple cider vinegar

  • 1/2 teaspoon

    salt

  • 1 1/4 cups (163 grams)

    all purpose flour

  • 2 tablespoons

    cornstarch

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 3/4 cup (150 grams)

    granulated sugar

  • 1 tablespoon

    vanilla extract

  • 1/2 cup (226 grams)

    butter(or vegan margarine), room temperature

  • 4 cups (480 grams)

    confectioners' sugar

  • 1/4 cup (60 ml)

    milk or nondairy milk

  • 2 teaspoons

    vanilla extract

  • 2 teaspoons

    orange blossom water

Directions

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

Heat saffron and two tablespoons of canola in oil in a small pan over medium low heat for ten minutes. Remove from heat and allow to cool to room temperature.

Meanwhile, mix milk or nondairy milk with salt and set aside for ten minutes.

Add remaining dry ingredients (flour, cornstarch, baking powder, baking soda and sugar) to a large mixing bowl and whisk to incorporate and aerate ingredients.

Add all wet ingredients (saffron infused oil, canola oil, milk and vanilla extract) to a large measuring cup and stream into mixing bowl on low speed, turning speed up to medium once all of the wet mixture has been added. Mix until batter is smooth.

Add batter to a paper lined cupcake tin, filling each slot 2/3 of the way up.

Bake cupcakes in preheated oven for 20-22 minutes until golden. Once cool enough to handle, transfer to a cooling rack and allow to come to room temperature before frosting.

While cupcakes are in oven, mix all frosting ingredients in a large bowl until light and fluffy.

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