❖ What exactly is Za'atar?
Besides a spice blend, a wild herb, a dip, a condiment, and a snacking equivalent of popcorn, it's an ancient cultural icon. Za'atar (pronounced "Zah-tar") is a common traditional versatile everyday spice blend found throughout the Middle East and the Mediterranean.
It's vibrant and aromatic, yet toasty and savory; and adds instant flavor and oomph straight out of the jar. Za'atar is one of our flavor-boosting pantry secrets. Its versatility is astounding, not to mention delicious. Sprinkle over roasted vegetables, whisk into salad dressings, add to marinades and sauces, or even use as a fun, unique garnish for deviled eggs. Try it on hummus, baba-ganoush, cucumber yogurt sauce or roasted pepper feta dip.
The blend is diverse in its applications because it balances the earthiness of French Thyme—which lend woodsy accents, the nuttiness of slow-toasted Sesame Seed, and the tartness of Sumac Berry, who provides an acidic lift, a superb substitute for lemon juice. We recommend using our Za’atar on meats and vegetables, but don't underestimate its ability to become a tasty addition to flatbread, when mixed with olive oil.
We blend hand-rubbed and then freshly ground French Thyme, add toasted white and black Sesame Seed, pungent Sumac Berry, Turkish Oregano, Indian Coriander, and delicate Egyptian Marjoram. A slight pinch of Himalayan Sea Salt seals together all the flavors, producing an earthy blend with strong tart and nutty notes.
❖ Simple ideas with Za'atar
—Za'atar is most frequently used as a table condiment, dusted on food on its own, or stirred into some olive oil as a dip for soft, plush flatbreads. That spread is often applied to the bread before baking, which lends incredible depth of flavor to the herbs and sesame seeds.
—drizzle goat cheese or feta with olive oil & sprinkle Za'atar on top.
—make a vinaigrette with olive oil, balsamic, and Za'atar, allow to infuse for at least 30 minutes. Use on salads or veggies.
—grind Za'atar in a spice grinder and fold it into aioli.
—sprinkle over sliced ripe tomatoes and cucumbers; garnish with lemon basil.
—sprinkle on fried eggs or deviled eggs. Or mix with goat cheese and fill an omelet.
—mix into savory yogurt for a simple treat that will have you transported to the Mediterranean in no time.
—sprinkled on pizza or in shakshuka. Use in a dressing for a carrot salad with raisins.
—sprinkle on vegetables, salads, meatballs or kebabs. Or combine with breadcrumbs for your breaded chicken or pork cutlets.
—dunk some bread (such as pita) in flavorful olive oil and then dip the oil soaked bread in the Za'atar. Have a side of olives, finish with thick rich arabic coffee or mint tea.
—sprinkle Za'atar over plain yogurt and drizzle with olive oil, and you've got a terrific dip.
—tossed with olive oil and carrots and kale and then roasted. Or toss with cauliflower, chickpeas and tomatos, drizzle with extra-virgin olive oil and bake.
—Za'atar also makes a superb dry rub for roast chicken or lamb, as well as on firm or starchy vegetables like cauliflower or potatoes.
—add some Za'atar to your next batch of lemon cookies—lemon, thyme, and sesame are a trio on par with tomato, basil, and mozzarella, perfect in sweet and savory foods.
—some people eat Za'atar as-is, out of hand, and it's strangely addicting. When paired with popcorn, even more so. To get the most out of Our Za'atar, we fry it in olive oil with other aromatics to gain depth of flavor, and then add some more at the end to keep its herbal notes intact.
—You'll be hard-pressed to meet a savory food that doesn't benefit from some Za'atar love.
— For a quick marinade, mix a quarter cup of extra virgin olive oil with a couple teaspoons of Za'atar, the zest of a lemon and a hearty pinch of salt. Use with chicken, beef, lamb, fish and seafood or vegetables (we are particularly smitten with slices of eggplant marinated and then grilled until lightly charred and tender).
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This robust blend is a blank canvas, just screaming for flavor fusion. Greek Spice, or Grecque, is a gentle and tasty, highly aromatic, seasoning blend for Mediterranean luvin’ flavor. It is versatile and easy to use. Greek need only be paired with olive oil.
Taste and Aroma
Non-Irradiated ★ Small Batch Blended ★ Freshness Dated
★ Good up to 1 year after opening, but even better if used within 6 months.
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“Cajun” refers to the rustic cuisine of rural Louisiana that was developed by displaced French Canadians during their expulsion from British rule in the 1750's. Cajun food is characterized by simple French & Mediterranean style, one pot style dishes. Kickin' Cajun is the perfect blend of zesty, spicy, savory flavors that are sure to kick any dish up a delicious notch. It's more versatile than you'd think.
❖ Taste and Aroma Profile
This delicious blend has a bit of mild spiciness with just a bit of temperate heat that delights the palate, balanced with the aromatics of fragrant coriander, onion and garlic and the tastes of hearty oregano, sweet paprika and floral thyme. Saratoga Spicery Kickin' Cajun unveils all of the intensity of Cayenne pepper, whose characteristic zing envelops the taste buds in an explosion of flavors and tantalizing notes.
❖ How to Enjoy it
For a great fajita marinade, mix together 1 tablespoon Kickin' Cajun seasoning, 2/3 cup vegetable oil and 1/3 cup lime juice or vinegar. Let your chicken, pork, flank or round steak marinate in the fridge overnight, then toss it in a hot cast-iron skillet and cook quickly until done. Serve with bell pepper, onion slices, flour tortillas and sour cream and guacamole for a tasty, easy meal.
We’ve combined a link with the old world herbs & spices of Greek oregano, delicate thyme and cumin with the new world spices of Hungarian paprika, fragrant coriander, cayenne pepper, bold Tellicherry black pepper, dehydrated organic garlic powder, minced onion, and pristine Himalayan pink crystal sea salt (Gourmet food grade), resulting in a perfectly balanced blend-with-a-kick. Our Kickin' Cajun is skillfully blended in small batches to ensure freshness.
❖ Recipe: Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
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Non-Irradiated ★ Small Batch Blended
Freshness Dated ★ Best if used within 1 year of opening