A sticky syrup with chocolatey undertones that we use as a natural sweetener. Mix it with tahini for a Lebanese take on Nutella, drizzle it onto pancakes, or use it instead of refined sugar in one of your bakes.

A textured and slightly sweet spread that packs a punch. We turn to it when we’re craving a dose of fleshy flavour. Slather it on a slice of sourdough, or use it to top your morning yoghurt.

A variety of wild cucumber native to Lebanon, in vinegar and salt. We grew up crunching on these. Dip them into hummus, put them into a sandwich, or snack on them straight out of the jar.

A lemony spice we use as a salt substitute (slash complement) to bring out the natural flavours of whatever we’ve got cooking. Sprinkle it on your eggs, your salads, or the meat you’re marinating.

Zaatar (mix of dried wild thyme, sumac and toasted sesame seeds), cheese, fresh mint, tomatoes & cucumbers.

A creamy paste made from ground-up roasted sesame seeds. We rely on it to texture and subtly flavour sweet and savoury dishes alike. Mix it with lemon, garlic and either chickpeas or yoghurt to make hummus or a garlic dip. Or use it to thicken soups and stews.

Thick 100% organic cotton Lebanese Sajeria tote bag.

A classic Lebanese spice blend of wild thyme, sumac, roasted sesame and salt. The mix of earthy, salty, tangy, and crunchy creates an explosion in the mouth. Use it to season anything and everything, or mix it with olive oil to turn into a spread.

Homemade oven roasted cashew nuts with zaatar and a drizzle of honey.

Homemade oven roasted pecan nuts with zaatar and a drizzle of honey.