A versatile collection of spices from some of the oldest cuisines in the world. These three blends hailing from the Fertile Crescent, make great rubs for a quick dinner or can easily be mixed with olive oil for a delicious dip.
Za'atar: Complex, zesty, tart, and floral. With sumac, sesame, cumin, and herbs, it's a quintessential spice mix of the Middle east. Try it on roasted vegetables, savory yogurt sauces, or mix with olive oil to brush on flatbread.
Berbere: Hot and aromatic with a touch of sweetness, "Berbere" literally translates to "hot". It goes great with lamb or lentil dishes, but for an easy treat try it sprinkled on some popcorn. Harissa: Spicy, herbaceous, and bright. Harissa is a darling of the spice world as of late, and a staple on North African tables. Goes great on vegetables, in soups, and in egg dishes. Or, use it as a rub for roasted or grilled meats.
