Native to Levant region, za’atar ranges from wild thyme to hyssop. Za’atar is a combination of dried oregano, thyme, marjoram, sumac and toasted sesame seeds. Application: Significant fusion of earthy, savory, and tangy flavours. Za’atar is eaten with labne, fresh vegetables and other types of cheese. It is highly common to combine za’atar with meats, and also to sprinkle over salads as a seasoning. Ingredients: Thyme, Oregano, Olive Oil, sesame, salt, dried thyme, marjoram.