Made from green chili peppers and thyme leaves handpicked from Jordan’s ﬁelds, this shatta is an innovative take on the traditional. With a distinct flavor, it will give a kick to any dish. Add to breakfasts and dips.
Made from fresh red chili peppers local to Jordan, a dash of this shatta is a daring addition to any dish and completes any table spread. This is used on top of most Levantine dishes; liken it to harissa in Tunisia!
This naturally sweet and refreshing molasses is made from boiled and strained Medjool dates whose juices are then reduced. It is a very laborious process that produces better results than a machine. Date molasses can be swirled into tahiniyeh on bread, or into yogurt or granola. It is also used well as a dessert ingredient,…
Made from pure sesame seeds, this creamy paste is delightfully versatile. Kamā purchases high-quality seeds hulled and thoroughly cleaned, and then grinds them with a machine that mimics the ancient stone-grinding method. Best with lemon as a dip, or in hummus, or drizzled with date molasses for a treat.
Sumac bushes are native to the Middle East, and the berries are ground into a spice blend in many cultures. Kamā deseeds, sun-dries, and grinds these exquisite, tart sumac berries into a course aromatic powder to be used in many Levantine dishes. It is also a main ingredient in za’atar. Use generously on roast chicken…
A most ubiquitous Levantine spice blend, but with the highest quality ingredients. Handpicked, sundried, and ground thyme is at the heart of this spice blend. A symbol of Levantine culture, use za’atar as an aromatic seasoning or pair with olive oil.
Kamā was founded with the mission to empower, and give employment, to local Jordanian women who transform high quality raw ingredients into Arab and Levantine delights. Kamā celebrates hands-on food experiences, tradition, and seeks to create a space where people can gather around the “sufra”–no matter where you live. READ BLOG HERE!