Za'atar
Herbal and savory with nutty sesame and a citrusy kick
Za'atar - 2.0 oz glass jar is backordered and will ship as soon as it is back in stock.
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Single origin spices sourced directly from small farms
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Our Za’atar is grown and blended in Palestine, where it has been a staple seasoning, topping and condiment for a millennia. The name “za’atar” refers both to the herb itself — a wild relative of oregano — and to the traditional blend that combines it with sesame seeds, tangy sumac, a blend of ground chickpea and roasted wheat and a touch of salt and other spices. This deeply aromatic mix is at once earthy, nutty and bright, capturing the essence of Levantine cooking.
Sprinkle it over warm flatbreads or labneh for a classic preparation, mix it with olive oil as a dip or use it as a finishing spice on roasted meats, vegetables or salads. However you use it, our single origin za’atar brings a bold, vibrant flavor that connects everyday cooking to an ancient tradition.
9-spice set:
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A classic Palestinian blend of za’atar herb, sesame, sumac, and salt — earthy, nutty, and bright, perfect for dipping, sprinkling, and finishing. Stir into olive oil for a classic bread dip, or rub over meats and vegetables before roasting.
Ingredients:Za'atar leaves, sumac, sunflower oil, coriander, roasted chickpeas, sesame, salt, fennel, roasted wheat.
Contains: Sesame, Wheat
Size: 2.0 oz
Origin:Nablus, Palestine
Process:Dried, ground and blended
- Mix with olive oil as a dip for bread
- Stir into hummus for a quick, flavorful dip
- Sprinkle over fresh salads, cucumber, tomato or avocado
- Roast vegetables and potatoes, then top with tahini and za'atar
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Our Berbere is an iconic and deeply flavorful blend of berbere chilies that are dried, ground, fermented, dried again and finally blended with over a dozen indigenous Ethiopian spices and herbs. Beloved across Ethiopia and Eritrea as the seasoning for rich stews and meats.
Ingredients:Berbere-variety chili peppers, garlic, onions, holy basil, rue, rosemary, ginger, grains of paradise, thyme, fenugreek, cumin, kosseret, cinnamon, ajwain, long pepper, cloves, salt
Heat index: Medium
Size: 1.8 oz
Origin:Addis Ababa, Ethiopia
Process:Berbere peppers are dried, then mixed with dried and ground spices
- Use in Ethiopian dishes like tibs, chechebsa, misir and tomato sauces
- Rub meat or proteins before grilling or roasting
- Sprinkle into a pot of beans, especially with coconut milk!
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Beloved in Zanzibar's kitchens and street stalls, our Chai is warm, comforting and ethereally fragrant. The archipelago's prized pink cloves are blended with locally sourced cinnamon, cardamom, lemongrass and orange peel to create an East African homage to a beloved Indian masala.
Ingredients:Cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, orange peel
Size: 2.0 oz
Origin:Stone Town, Zanzibar
Process:Sun-dried, ground and blended
- Zanzibar Chai (recipe from our partners in Zanzibar)
- Chai-Chili Brownies
- Add to cookies, pastries and pie dough
- Sub for spice blends in pumpkin or apple pies
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An aromatic homage to the trade winds across the Indian Ocean, our golden Swahili Coast Curry is descended from thousands of years of culinary exchange. The spices in this Origin Blend were grown in an organic agroforestry system and then dried, ground and blended by our partner cooperative.
Ingredients:Cumin, coriander, garlic, turmeric, black pepper, fenugreek, fennel, ginger, cardamom
Heat index: No heat
Size: 2.1 oz
Origin:Stone Town, Zanzibar
Process:Sun-dried, ground and blended
- Use as a rub for meat and vegetables for roasting
- Simmer in coconut milk for stews
- Bloom in oil or ghee to start cooking a fragrant dish
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Herbes de Provence is an iconic blend of hardy, aromatic herbs and a cornerstone of French cooking. Unlike every other product in the US, ours is truly grown and blended in Provence itself, by a cooperative of farmers who cultivate organic heirloom herbs and craft a perfectly balanced, traditional mélange. Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics.
Ingredients:Rosemary, savory, oregano, thyme
Size: 0.8 oz
Origin:Provence, France
Process:Dried and blended
- Rub on proteins before braising or baking
- Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread
- Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry
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Our Five Spice is an ancient, aromatic, versatile blend beloved across East Asia. Called Ngũ Vị Hương in Vietnamese and 五香粉 in Chinese, it's named for the five traditional Chinese flavors (sweet, bitter, tart, salty and savory). It brings a warm, savory, slightly spicy burst of flavor to grilling rubs, stews, sauces, stir-fries, braises and red cooking.
Ingredients:Star anise, cinnamon, cloves, black pepper, coriander
Size: 1.8 oz
Origin:Hanoi, Vietnam
- Combine with soy sauce as a glaze for cooking protein or hearty vegetables
- Use as a sub for cinnamon in desserts
- Add to braises, beans and other long-cooked dishes
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Deeply savory and bursting with flavor, Kebab t is a traditional Turkish spice blend for meat. A classic, savory blend of chilis, garlic, cumin and allspice, it has a warm flavor and enticing aroma and is perfect for Turkish and Eastern Mediterranean dishes. Versatile and balanced, it's at home in sausage, burgers, veggies, beans and soups.
Ingredients:Black Urfa chili, silk chili, cumin, allspice, garlic, sea salt, sunflower seed oil
Heat index: Mild
Size: 1.8 oz
Origin:Istanbul, Turkey
Process:Sun-dried, ground and blended
- Rub on meats or vegetables before grilling or roasting
- Add to meatball or bulgur mix before cooking
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Classic dark-roasted Sri Lankan curry powder, made from spices grown all on one farm.
Ingredients:Black pepper, coriander, cumin, fennel, garlic, chili, cardamom, cinnamon, ginger, curry leaves, ramps, lemongrass
Heat index: Medium
Size: 1.9 oz
Origin:Matale, Sri Lanka
Process:Sun-dried, roasted, ground and blended
- Bloom in oil to start curries and stews
- Add to roasting or braising meats and vegetables
- Season dark beans
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The night market in Stone Town's Forodhani Gardens is famous for grilled seafood and tiny meat kebabs, heavily seasoned with savory, complex Tandoori spices. A rich combination of Indian, Arabian and East African roasting and grilling traditions.
Ingredients:Garlic, paprika, coriander, cumin, ginger, cloves, fenugreek, cardamom, mustard
Size: 1.9 oz
Origin:Stone Town, Zanzibar
Process:Sun-dried, ground and blended
- Rub on meat or vegetables before roasting or grilling
- Add to marinades for a rich, savory burst of flavor
- Make a soup or stew with tomatoes and serve with yogurt
Highlights
Nablus, Palestine
Zaatar, zatar, za'tar, za3tar
Dried, ground and blended
Mountain Herbs • Toasted Sesame • Tradition
Ingredients
Za'atar leaves, sumac, sunflower oil, coriander, roasted chickpeas, sesame, salt, fennel, roasted wheat.
Contains: Sesame, Wheat
Cooking tips
- Mix with olive oil as a dip for bread
- Stir into hummus for a quick, flavorful dip
- Sprinkle over fresh salads, cucumber, tomato or avocado
- Roast vegetables and potatoes, then top with tahini and za'atar
Sourcing
Our Za’atar comes from the hills around Nablus, in the heart of Palestine, where the za'atar herb has been grown and blended for generations. In this rocky, sun-kissed Mediterranean landscape, skilled farmers cultivate za'atar using traditional methods that honor the land and its history.
Once harvested, the herb is carefully dried and combined with sesame seeds, sumac, chickpeas, salt and other spices to create the classic blend that has seasoned Palestinian kitchens for centuries. Every jar reflects not just bold, vibrant flavor, but also the care of farmers and the deep culinary traditions of the region.
