Country of Origin: Jordan

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.