Kamā

Kamā

Kamā means “desert truffle” in Arabic. When the first lightning of the rainy season strikes, this buried treasure—nutty, aromatic, hidden—springs forth from unpredictable locations, making the distant and hidden now accessible. “When you find Kamā, you find the treasure of the Arab world,” says Jumana Jacir, who founded Kama in 2013 with a mission to showcase the incredible ingredients grown in Jordan and empower local women.

Today, Kamā employs dozens of women in their community who transform the highestquality raw ingredients into Arab delights, using the culinary knowledge passed down through generations – spice blends and preservation techniques their grandmothers taught them – and turn it into economic independence. Za’atar made from thyme leaves massage with evoo, shatta (chili paste) made from peppers sun-dried on rooftops, date molasses slowly reduced with no added sugar, pomegranate molasses from a unique varietal that only grows in the highlands about the Jordanian valley, sumac so vibrant it stains your fingers. Every jar is ISO-certified, every recipe is authentic, every woman is paid fairly.

International markets carry their products, but the mission remains unchanged: ” We are forever seekers of our homes’ delights… yearning to immortalize Arab flavors, refining, and redefining our culinary narratives. Our land’s heritage is our future, and we treasure it by bringing together our food culture”.. 

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