Frequently Asked Questions

Learn all about za’atar and more with our answers to all your most commonly asked questions.

How is za’atar pronounced?

It is pronounced zah-tar.

What is za’atar?

Za’atar is an herb from the Lamiaceae plant family, Origanum syriacum, among other names. Native to the Levantine region, it has a distinctively sharp thyme-like flavor. It is also cultivated in other Mediterranean climates, though the resulting product may not be the same due to differences in terroir. The herb can be found under the names hyssop, Syrian oregano, wild thyme, and thymbra spicata, though za’atar differs in look, shape, and taste from other oregano plants.

The herb is used in the blend of the same name, which is also known as zoubaeh, a commonly used mix in Levantine and Middle Eastern cuisine. Traditional Lebanese za’atar is made with sundried za’atar herb, salt, sumac, and toasted sesame seeds: a staple of the Middle Eastern pantry, it is used to add bright flavor and freshness to a range of foods.

How is Terranean Herbs & Spices’ za’atar different?

Our za’atar is incredibly high-quality, sourced from specially chosen farms in Lebanon for delicious taste and exceptional health benefits. We use no preservatives or emulsifiers and our products are vegan, gluten-free, and suitable for those on keto and paleo diets. As a small business based in Cleveland, our female-owned and operated team hand produce, package, and distribute our products to meet the highest quality standards! You will never find us selling something we wouldn’t feed to our own families.

How is za’atar used?

Za’atar may be one of the most versatile condiments and spices in your kitchen! As a multipurpose blend, its flavor is tangy, earthy, and savory, making it a welcome addition to wherever you need a burst of flavor. The most popular use is to mix it with extra virgin olive oil and use it as a topping on traditional Middle Eastern baked bread, man’oushe (pronounced man-ou-sheh).

Za’atar is wonderful when added to dips like hummus and baba gannouj, as a flavoring agent for chickpeas, salad dressings, and eggs, and as a way to season roasted and

sauteed vegetables. You can also use it as a rub for chicken, meat, and fish. The sumac in our blend is a great way to add acidity without using citrus!

What is the difference between the plant, za’atar, and the herb mix?

True za’atar is fresh wild thyme, and is native to the Middle East and Levantine region. As a fresh herb, it is often used in salads, on flatbreads and pizzas, in the traditional pie fatayer, and more. When sun dried and crushed as in the seasoning mix, it is combined with sumac, toasted sesame seeds, and salt as a shelf-stable pantry staple that adds effortless flavor to any dish!

Are there different kinds of za’atar?

There are different types of blends from differing regions and countries in the Middle East, including Jordan, Palestine, and Lebanon. Our za’atar is a traditional Lebanese blend featuring Lebanese origin za’atar. True za’atar must be wild thyme: oftentimes, za’atar is sold in other countries using different herbs as a substitute for wild thyme, which is inauthentic and tastes different.

Is za’atar good for you?

Yes! Za’atar is rich in antioxidants, with sumac also being incredibly antioxidant rich. Both plants promote cardiovascular health and are a welcome addition into your diet. Sumac contains plenty of flavonoids, with thyme and oregano featuring anti-inflammatory thymol, and phenol carvacrol. Both of these compounds have antioxidant, antiseptic, and fungicide properties. Sesame seeds also fight oxidative stress, reduce blood pressure, lower cholesterol, and are a source of protein and iron, being a staple in many traditional cuisines for millennia. Learn more about za’atar here and sumac here.

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What is special about our Sea Salt?

Our pure Lebanese sea salt is sourced from the coastal village of Anfeh, our Fair Trade supplier upports workers while ensuring preservation of Salinas. Our natural, unrefined sea salt is sun-dried and collected manually using ancestral methods that have lasted through the ages. It is not subject to any further processing or refining for a mineral-packed sea salt that contains essential nutrients. The ancient sea salt mines of Anfeh date as far back as 1400 B.C., for a truly traditional taste and experience.