Middle Eastern Za’atar – Mild-35g


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571 In stock

571 in stock

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Product Description

Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.


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Flavour Notes:

A zesty, fragrant, aromatic blend of sumac, thyme, oregano, sesame seeds and sea salt, this Middle Eastern blend is as versatile as it is delicious.

Culinary Notes:

The Complex Flavours And Varied Textures Of Za’atar Make It An Excellent Flavour Base For Grilling, Roasting Or Stewing, Or Added Fresh As A Finishing Seasoning For Salads, Eggs, Smashed Avo, Or Dips.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free and contain low or zero salt. Our Middle Eastern Za’atar blend is loaded with health benefits such as ntiviral, antibacterial, anti fungal and antioxidant properties of oregano and thyme and fibre and B vitamins from sesame seeds.


Sumac, thyme, oregano, sesame seeds and sea salt.

How to use

  • Combine with oil and lemon juice to make an easy marinade
  • Add to pizzas, meatballs and sauces
  • Add at the beginning of cooking to release their volatile oils as a flavour base, or sprinkle at the final moments for a finishing seasoning
  • Use 1tbsp to 500g of protein
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Mix with olive oil and balsamic to make a Middle Eastern-inspired salad dressing
  • Use traditionally by sprinkling over flat bread with a little olive oil
  • Combine with crushed garlic and plain yoghurt to make a tasty dip for chips, pita or fresh veg

The Spice People FAQs

You can easily find our Middle Eastern Za’atar in the spices section at your nearest grocery store or simply order it online from our website.

Zaatar is a spice blend of wild herbs which is Middle Eastern in origin.

Zaatar is made from a combination of dried oregano, woodsy and floral marjoram, thyme, tangy sumac and toasted sesame seeds. Some variations contain cumin, fennel seeds and coriander.

Zaatar adds a tangy herbal flavour to the dishes. The taste is salty and minty with a floral and nutty tinge.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.