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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.

Vanilla Bean Crème Brûlée

Crème Brûlée (French for burnt cream) is a rich egg yolk and cream based custard with crackly caramelized sugar on top. This recipe takes the traditional stance of flavoring the cream with vanilla beans, as it has been flavored in it’s earliest known form since 1691!
  • Yield:6

  • Level of Difficulty:Moderate

  • Cook Time:40 Minutes

  • Prep Time:30 Minutes


  • 1

    Madagascar vanilla bean

  • 2 cups

    heavy cream

  • 6

    egg yolks

  • 6 tablespoons plus 3 teaspoons



Preheat oven to 375 degrees Farenheit.

Slice vanilla bean down center, lengthwise. Scrape seeds into small pot and place pod and cream in pot.

Allow cream to cream to come to a boil on high heat, remove from heat and cool for fifteen minutes.

While cream is cooling beat egg yolks and sugar in a medium bowl until incorporated.

After cream has cooled for fifteen minutes, remove vanilla pod and slowly add cream to egg sugar mixture, while beating rapidly to avoid egg yolk curdling.

Once mixture comes together, strain with sieve to remove any excess foam.

Pour cream mixture into 6 five ounce ramekins and place ramekins in deep baking dish.

Place baking dish on center rack of oven and pour hot water half way up the sides of ramekins.

Bake custards for 35- 40 minutes or until custard jiggles in center when lightly shaken.

Carefully remove baking dish from oven and allow custard to sit for 20 minutes, in water.

Remove custards from dish and refrigerate for at least 2 hours or up to 3 days.

Remove custards from refrigerator and place about ½ teaspoon of sugar on top of each one, leaving a light, evenly coated layer across the top of each custard.

Using a crème brûlée torch, caramelize sugar on top of each custard, working in a circle from the outside of each ramekin into the center of each ramekin, keeping the flame at a distance where it is just licking the sugar.

Allow each crème brûlée top to cool for a minute, serve and enjoy.

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