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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.

Luscious Lemon Strawberry Cheesecake

Fresh, crisp lemon extract flavors this classy cheesecake. The sharp, lemon taste contrasts the pink strawberry top very well. A homemade, crushed cookie crust rounds out this easy recipe, making it perfect for all special occasions!

  • Yield:10-12

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:15 Minutes


  • 10 ounces

    crushed shortbread cookies

  • 1/4 cup

    butter, melted

  • 3 cups

    strawberries, pureed

  • Four 8-ounce packages

    cream cheese

  • 1 1/3 cups


  • 2 tablespoons


  • 4

    eggs, room temp

  • 1 tablespoon

    Lemon Extract

  • 2 tablespoons

    Madagascar Vanilla Extract


Crush the cookies in a food processor, and then melt the butter in the microwave. Combine in a small bowl. Pour into a greased 9” springform pan. Use a spatula to press the cookies down on the bottom, creating a smooth surface.

Hull your washed strawberries, then puree in the food processor. Pour into a medium size bowl and set aside.

Start creaming the cream cheese and sugar together on low. Add the flour and eggs, mixing after each addition. Stop frequently to scrape down sides. Mix on low until there are no lumps in the filling. Add the lemon and vanilla extracts. Mix until combined.

Pour 1/3 of the filling in with the strawberries and the rest into the pan. Mix the strawberry mixture until combined. Pour on top of the filling in the pan. Use a knife to marble the fillings together.

Fill a 9x13” casserole dish with water and place on the bottom rack of the oven. Add the cheesecake on the rack above it and bake at 325 degrees for one hour.

Check after an hour. The sides of the cheesecake should be set, but the middle will be wobbly. Turn the heat off and close the oven door. Let the cheesecake sit in the cooling oven for another hour. Remove and run a knife along the edge of the pan. Remove the edge and cool on a rack for another 30 minutes. Chill in the fridge before serving, about two more hours.

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