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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.

Irish Soda Bread Scones Recipe

Irish Soda Bread is a fun favorite of Americans for St. Patrick’s Day, try this fun version for breakfast on the big green day! Sweet raisins and toasty pecans fill these flavorful scones with delicious-ness. And of course, classic caraway seeds are a big part of this recipe.

  • Yield:8-10

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:15 Minutes


  • 1 cup

    golden raisins

  • 3 3/4 cups


  • 2/3 cup


  • 1/2 teaspoon

    ground cinnamon

  • 1/2 teaspoon


  • 1 tablespoon

    caraway seeds

  • 2 1/4 teaspoons

    baking soda

  • 1 1/4 cups


  • 1


  • 4 tablespoons

    butter flavored Crisco

  • 1 tablespoon

    butter, melted

  • 1/2 cup

    chopped pecans


Place the cup of raisins in a medium size bowl, along with a cup of water. Microwave for 2 minutes, then set aside for about 30 minutes to soak and cool down.

Preheat the oven to 325-degrees.

Mix together the flour, sugar, cinnamon and salt together. Add the baking soda and caraway seeds.

In a separate bowl, whip together the buttermilk, egg and Crisco with a fork. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Use a spatula to mix together until dough forms.

Pour the dough out on to a wax-paper covered surface. Cut the dough into two halves, form them in to round disks. Slice the disks into six wedges each. Place them on a baking sheet.

Melt the butter in a small bowl, then brush over the dough. Sprinkle the cropped pecans over the butter so it will stick.

Bake at 325-degrees for 25-30 minutes or until they are golden brown. Cool completely before serving.

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