Whether it is called zaatar, za’atar, wild thyme or Lebanese oregano, our beloved Lebanese thyme thrives along the rocky hillsides of the Jezzine region in Southern Lebanon. A long-standing condiment of Lebanese cuisine, zaatar today has made its way into food cultures around the world. Sprinkle on chicken, vegetables or any savory meal you want to spice up. Or just add it to extra virgin olive oil for a nutty, tangy and aromatic spread.
The zaatar mix is chock-full of vitamins and flavonoids: thymol, carvacrol, gallic acid and quercetin. Antifungal, antimicrobial, antiseptic and anti-inflammatory properties improve your skin and immune system, treat respiratory problems and chronic diseases. Its minerals: calcium, iron, copper and magnesium build strong bones, boost blood flow, mood and memory.
The zaatar is dried in an aerated room away from direct sunlight, to preserve its natural green color and nutritional properties.
Step 1: Harvesting and drying
Step 2: Sieving, grinding, and manual check-up
Step 3: Mixing with sumac, sesame seeds, salt
Step 4: Packing