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Native to Levant region, za’atar ranges from wild thyme to hyssop.
Combination of dried oregano, thyme, marjoram, sumac and toasted sesame seeds.
Significant fusion of earthy, savory, and tangy flavours.
Za’atar is eaten with labne, fresh vegetables and other types of cheese. It is common to combine za’atar with meats, and also to sprinkle over salads as a seasoning.
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Black cardamom is often referred to as the ‘Queen of Spices’. While it is commonly used as a flavouring spice

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Made from garlic cloves, dehydrated and ground into fine particles.
The flavor is garlicky & tastes sweeter and much less assertive than fresh garlic.
It is without the caramelly undertones acquired from roasted or sautéd garlic.
It’s a popular ingredient in spice blends and dry rubs, used to season meat and veggies.
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Smoked paprika, often called pimenton or smoked Spanish paprika, is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavor. You can find this smoked variety in mild, medium-hot, and hot.
Smoked salt, pepper, paprika, garlic, onion, tomato, olives. We use only virgin wood: oak, beech, apple, hickory wood.
Smoked salt, pepper, paprika, garlic, onion, tomato, olives. We use only virgin wood: oak, beech, apple, hickory wood.
It is a vegetarian product.
Smoked Red Paprika powder seasoning can also be used to flavour and season a variety of Continental and Indian dishes as well
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Dehydrated, ground onion, used as seasoning and is a common ingredient in seasoned salt and spice mixes
Prepared using red, white and yellow onion, giving it culinary uses.
Soups and stews are perfect candidates for onion powder
Dry rubs are a natural for onion powder & is an essential seasoning for ground meat for burgers, meatloaf, chili, skillet suppers and much more.
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