We're convinced that za'atar transforms every dish from ordinary to insanely delicious. Za'atar is a versatile, magical Middle Eastern spice blend with many regional variations.
This za'atar blend is inspired by the ancient valleys of the Galilee region in the north of Israel and its incredible cuisine. We've mixed just the right balance of grassy thyme, herbaceous marjoram, lemony sumac, toasted sesame seeds and fine sea salt.
Za'atar isn't just delectable. It's also rich in anti-oxidants and anti inflammatory properties, thanks to its thyme, sumac and marjoram base. Za'atar really shines as a rub for roasted chicken, grilled fish or lamb, or sprinkled over roasted vegetables - the options are endless. Once you've tried it, you'll wonder where it's been all your life!
Savoury, bright and herby with lemony, nutty accents. The base is premium thyme mixed with tangy sumac for that tart sensation, sweet marjoram, a touch of sea salt and lots of toasted sesame seeds.
Combine Za'atar with extra virgin olive oil and some lemon juice, garlic and fresh thyme or rosemary (or both!) to make a delectable rub for grilled chicken, roast lamb or baked white fish fillets.
Scatter over any roasted vegetables (works wonders on cauliflower, broccolini or potatoes) with some olive oil and mix well before sliding into the oven.
Toss into freshly made couscous with a good squeeze of lemon and a some olive oil. Fluff and serve.
Sprinkle over scrambled, fried or poached eggs.
Scatter over smashed or sliced avocado, labneh or feta cheese, a plate of humous or a simple tomato salad with a drizzle of olive oil and some lemon juice.
Use as a fabulous salt substitute and add a lovely savoury touch to salad vinaigrettes.
FYI, we found the spice blend you won't be able to live without. Black Smoke is like a southern BBQ in a jar and a must have for BBQ lovers and grill masters. Inspired by the Deep South and traditional BBQ styles from Louisiana, Alabama, Georgia and Tennessee, where meat is rubbed with secretly guarded spice blends before it's wood smoked, low and slow.
Well-balanced with bold, smoky flavours and a delectable outdoorsy aroma. We've blended sweet paprika at the base with savoury notes of black peppercorns and coriander seeds, a touch of Mexican ancho chilli to give it a bit of a mellow kick, a hint of fragrant cloves and a touch of garlic flakes and yellow mustard seeds for pungency.
Flavour all kinds of grilled meat and poultry - use a few generous teaspoons to marinate or dry rub beef steaks, pork chops, chicken thighs or lamb cutlets for at least an hour (for best results, marinate overnight). Then grill or slow cook on the barbie.
Sprinkle on sweet potato wedges, eggplants or sliced capsicum with a drizzle of olive oil before sliding into the oven, for a delectable treat.
Add heaps of flavour to charred white fish fillets (we love it on barramundi but cod works well too) by marinating with a few teaspoons of Black Smoke, some olive oil, garlic, and lemon slices before roasting or grilling.
This exquisite blend is inspired by Istanbul's vibrant spice markets and Turkey's ancient and versatile cuisine, which goes back as far as the 13th century. Turkish cooking was all about 'fusion' and influenced by China, Persia, India, Arabia, Eastern Europe and the Mediterranean.
This is a versatile blend that will add unique Mediterranean flavours and enliven vegetables, grains, meat, poultry, seafood or fish. You'll love Ottoman on pretty much anything. Your tastebuds will thank you.
Warm and a bit spicy with mellow heat and sun-dried tomato notes thanks to a base of Aleppo pepper, a mild chilli that grows in Syria and Turkey. Grassy oregano, tart sumac, a hint of fragrant coriander and earthy cumin make this a bold and bright spice blend. Rose petals, a staple mediterranean addition, give it mild floral undertones and a fabulous aroma.
This blend is SALT FREE so you may wish to add sea salt to taste.
Use as a rub for roasted or barbecued lamb cutlets, roasted chicken, beef stews and grilled fish.
Marinate chicken breast with a few tablespoons of Ottoman, some olive oil and crushed garlic, then sear over medium heat.
Add a lovely kick to seafood, vegetable soups, hearty stews & roasted vegetables. Try on green beans, broccolini or sweet potato wedges with a drizzle of olive oil before sliding into the oven.
Scatter overfried or scrambled eggs or toss into shakshouka for oodles of flavour.
Aleppo pepper, Oregano*, Sumac*, Coriander seeds*, Black peppercorns*, Cumin seeds*, Rose petals*.
We were inspired by Morocco's gastronomic and spiritual capital, Fez, when we came up with this blend. This is our interpretation of chermoula, a condiment that's at the heart of Moroccan cuisine, traditionally used to flavour fish and seafood. Fez also works wonders on all kinds of roasted vegetables, grains and pulses and will add a distinct Moroccan vibe with plenty of oomph!
We've mixed roasted cumin and coriander seeds, the traditional base ingredients, with sweet paprika, a touch of chilli for a bit of heat, a dash of sumac to add some acidity and tart notes, sage for its green woody aromatics and a hint of black pepper and garlic for pungency.
This blend is SALT FREE - you may wish to add sea salt to taste.
Sensational as a rub for grilled white fish fillets or seafood - just mix a few table spoons of FEZ with some olive oil, lemon juice, garlic, salt to taste and toss a few chopped herbs such as lemon thyme to make a lovely marinade. Then brush on the fish to coat on all sides before grilling or roasting.
Use as a marinade for grilled chicken with a drizzle of olive oil.
Scatter a few teaspoons over roasted veggies (pairs well with root vegetables, eggplant or capsicum). Drizzle some olive oil and salt to taste before sliding into the oven.
For a distinct Moroccan flair, add a couple of teaspoons to tagines (slow-cooked North African meat or vegetable stews), rice or couscous during cooking.