The Middle Eastern Mix

Most commonly used spices on the Mediterranean Eastern coasts, these 5 spices are widely used to prepare traditional Syrian and Lebanese dishes.

INGREDIENTS: Turmeric, Caraway, Sumac, Anise, Sesame, Oregano, Thyme.

Turmeric (30g / 1oz): Turmeric is a tropical plant related to ginger that is native to the forest wetlands of Southeast Asia. The plant has a tough rhizome that has been used in India for thousands of years to produce a golden dye. The dried, ground root is also the source of the spice turmeric, which is a staple in Indian and South Asian cuisines. Powdered turmeric root is also traditionally used to make a paste for minor skin irritations.

Caraway (25g / 0.9oz): Caraway seed is used to flavor liqueurs, teas, soups, breads and other baked goods. It is widely used in Scandinavian cooking, as well as in German, Russian and Indian cuisines.

Zaatar (25g / 0.9oz): A Mediterranean mix of thyme and sesame used to add aroma to cheese or bakery and salads. 

Sumac (30g / 1oz): Ground Sumac is simply the tangy, citrusy powder from the fruit of the sumac shrub, most often used in classic Middle Eastern and Mediterranean seasonings. Add a citrus flavor to any dish! Perfect for adding color or flavor to steak, lamb, chicken, fish, spice blends, vegetables, salads, hummus and dips. Use as a marinade, garnish, dip, dry rub or a dressing. Sumac is very high in Vitamin C and has many other benefits associated with it.

Anise powder (30g / 1oz): Warm and sweet tasting anise seed powder is used to flavor liquors, baked goods and to make a digestive after-dinner tea.

Net weight: 140g / 4.93oz