We've got three incredible blends for you, developed in partnership with Chef Reem Assil and Reem's, her nationally acclaimed, Arab bakery and restaurant in the San Francisco Bay Area. It was even named one of the Food & Wine's Restaurants of the Year in 2018.
We've been friends with Chef Reem since we started our respective businesses a few months apart, almost five years ago.
Our companies are both activist enterprises, where the commercial aspects are in service of more ambitious goals of building a new kind of business rooted in community, equity and transparency, locally and globally.
The food that Chef Reem, Chef Zaynah and the rest of the team create is absolutely exceptional - creative, culturally relevant and deeply, deeply delicious, drawing from family backgrounds and Levantine cooking traditions, the best California produce and (of course) beautiful spices.
These three spice blends are Chef Reem's personal recipes, made with our spices sourced from our partner farmers around the world. Each blend highlights a different flavor profile - from the savory, sweet earthiness of the Baharat to the warm heat of the Khalta Hara and the bright, herbal za'atar.
You can get your hands on Reem's Blends in one of two ways:
- Three-pack: One jar of each of the three blends (quantities are extremely limited so, unfortunately, no substitutions.)
- Six-pack: One jar of each of the three blends, plus one jar each of our bestselling Cured Sumac, Wild Mountain Cumin and Royal Cinnamon
Read more about each of the blends below:
Baharat (Seven Spice Blend) | بهارات
"Baharat, which literally means spices in Arabic, is a blend that varies across the Arab world in both combination and number of spices. In the Levant, the most common is a 7-spice blend that relies on warming spices tempered by woody and herbal notes from cumin and coriander. Every family has their own variation and of course seldom have a recipe, but it is a foundational spice that lends itself to the stews, meats and rice dishes that give the cuisine its unique taste." - Chef Reem
Ingredients: Allspice, Wild Mountain Cumin, Nile Coriander, Cloud Forest Cardamom, Royal Cinnamon, Pemba Cloves, Stone Nutmeg
- Tasting notes: Rich • Floral • Earthy
- Recipe: Baharat Roasted Cauliflower
Khalta Hara (Chili Spice Blend) | خلطة حارة
"This Khalta Hara is inspired by our iconic house chili spice blend that is flavorful and not overbearingly spicy. It's great as a meat rub, a garnish on dips, and seasoning for roasted vegetables and sauces. The sweetness of the Silk Chili is grounded in the earthiness of cardamom and coriander and accented by the brightness of Black Lime." - Chef Reem
Ingredients: Silk Chili, Wild Mountain Cumin, Black Lime, Nile Coriander, Cloud Forest Cardamom, Royal Cinnamon, salt
- Tasting notes: Fruity • Aromatic • Slightly Spicy
- Recipe: Mukassarat Spiced Nuts
Za'atar (Herb, Sumac & Sesame Blend) | زعتر
"Nutty, tart and herbaceous, Za'atar is the beloved spice mix of my childhood. No Arab household is complete without it. I love seeing curiosity turn into delight when people taste it for the first time. When activated by heat, this spice mix emits an irresistible savory scent! Can be sprinkled on salads, roasted meats and vegetables, or blended with olive oil and slathered on bread (my personal favorite!)." - Chef Reem
Ingredients: Toasted heirloom benne seeds from our friends at Anson Mills, Cured Sumac, za'atar oregano (Origanum syriacum), salt
- Tasting notes: Herbal • Tart • Savory
Recipe: Za'atar Man'oushe
Reem’s is a nationally acclaimed Arab bakery and restaurant in the San Francisco Bay Area. We build community through the warmth of Arab bread and hospitality, and our vision is to build strong, resilient communities by providing good jobs, healthy nourishing food and sanctuary spaces for all. Learn more at reemscalifornia.com
- Khalta Hara
Really great spice blends and excellent suggestions on where to use them in a dish. The Zatar is so incredible.
The freshness and flavor of these spices is remarkable. Great collab and will certainly be buying more!
These were great spice blends to add to my pantry. This Za'atar blend is the best one I've tried over the past 8 years. I'm still in the experimentation stage with the Khalta Hara and the Baharat, but am using both of them often. So far I like the Baharat better for rice and potato dishes, including sweet potatoes, and things like a skillet chicken, vegetable, and rice dinner. The Khalta Hara is great for sheet pan dinners with chicken thighs/******* and/or a lot of roasted vegetables. I've also tried it with great success on a pork tenderloin I roasted. It's also my new favorite to sprinkle on avocado toast along with just a little squeeze of lemon.
The spices are great I just don’t know what to do with them. So I find myself searching for recipes online. It would be great if they had more specific recipes other than just use them on meat or veggies.
I put the Zaatar on everything! The blends are super versatile!