FAQ

What flavors can I expect from Middle Eastern spices?

Warm, earthy, and aromatic more than hot. Expect tangy sumac and za'atar, floral cardamom and rose, smoky urfa and Aleppo chiles, and layered blends like baharat, shawarma rub, and hawaij. A few chiles add gentle heat, but the focus is depth and fragrance. Individual product pages describe each one in more detail.

What should I cook with Middle Eastern spices?

They shine in shawarma, kebabs, falafel, rice pilafs, lentil dishes, roasted vegetables, and dips like hummus. Sprinkle za'atar over flatbread and olive oil, dust sumac on salads and grilled meats, or use a blend like baharat as an all-purpose seasoning. Several cookbooks in this collection offer recipes built around these flavors.

What is za'atar?

Za'atar is a traditional Levantine blend of herbs, sesame seeds, sumac, and spices, with a savory, tangy, earthy flavor. It's delicious with olive oil and bread, over roasted vegetables, or on meats and yogurt. We carry both a traditional and a Syrian-spiced version.