Za'atar
Fragrant & earthy with a toasty, rounded brightness.
Za'atar - 2.0 oz glass jar is backordered and will ship as soon as it is back in stock.
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Our Za’atar comes from Nablus, Palestine where this fragrant, nutty blend has been a cornerstone of daily cooking for generations. Produced by a family-run company that partners with small farmers across the region, it reflects both tradition and place.
The herb za’atar (a wild relative of oregano) is harvested from the hillsides around Nablus and blended with sesame, sumac, roasted wheat, and ground chickpeas, creating a warm, toasty mix with herbal brightness and depth. Distinctively Nabulsi, it’s less tangy than za’atars that lean heavily on sumac, offering a rounded, savory flavor.
Sprinkle it over roasted vegetables, cheese or salads. Swirl it into yogurt, hummus or olive oil for dipping. Bake it onto flatbreads, season meats and fish or dust it over popcorn or roasted nuts for a fragrant finish. However you use it, this za’atar brings one of Palestine’s most beloved culinary traditions to your kitchen.
9-spice set:
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A Palestinian blend of za’atar herb, sesame, sumac and roasted wheat — warm, toasty, and aromatic with herbal brightness and nutty depth. Sprinkle over cheese, vegetables and salads, swirl into dips, or bake onto flatbreads for a fragrant finish.
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.
