Our Spice Racks are literally stacked with hundreds of Middle Eastern Spices.
Our most Common Middle Eastern blends and condiments:
Za’atar: A blend of thyme, marjoram and/or oregano with sumac and sesame seeds, known most commonly as a garnish on pita bread (za’atar bread).
Ras el hanout: Roughly translated to “top shelf” or “best of the shop,” this refers to a versatile spice blend. Each brand or shop has its own variation but the blend can include: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander, peppercorn, sweet and hot paprika, fenugreek, dry turmeric, peppers, fennel, rosebuds, and anise.
Baharat: A spice blend frequently including allspice, black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg and dried chilies. It is commonly used in meat and poultry dishes.
Harissa: A North African chili pepper paste (sweet and hot peppers) with garlic, coriander and caraway.
Preserved lemon (Moroccan): Lemons pickled in brine with saffron and nigella seeds. Frequently used in stews, like tagine.