Lovage herb is a lovely, often overlooked herb that was once a valuable addition to any self-reliant garden.

This simple and delicious Savory Spice Blend Seasoning is perfect to keep on hand to add flavor to dishes in place of salt. It livens up even the blandest recipes.

Switch up your chicken soup with this vegetarian, umami-rich soup! The secret ingredient to getting that rich flavor is our Umami Sea Salt, with a hearty blend of sea salt, shiitake mushrooms and black garlic. It’s used in place of salt in both the soup and matzo balls for an extra dose of delicious holiday flavor.

Chinese Five Spice is a unique spice mixture that combines all the five elements of Chinese cuisine. It is used as a seasoning and a spice rub over meats or fried foods. Chinese Five Spice mixture has a flavor that incorporates the sweet, bitter, sour, salty, and umami flavors that are present in Chinese cuisine....Read More

A Japanese condiment made from shio, or salt, and rice inoculated by koji, the mold used to make miso and sake, shio koji transforms fish, meat, and vegetables into sweet-salty, umami-packed vehicles of flavor.

Pink Himalayan Salt contains some amazing benefits. There are plenty of uses of pink himalayan salt especially when it comes for the people having weak metabolism are prescribed to have it.

I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package.

After college, I lived in Jerusalem for two years. Thursday afternoons, with class and work over for the week, I’d flee my office in the suburbs and hop on the 21 bus, which took me right smack into the heart of downtown. From there, I’d bound up the stairs of the Jaffa Gate, pass the first few vendors in the Shuk (market), and hook a left. Tucked across from the Church of the Holy Sepulcher and just steps from the hustle of the market was Lena’s, home of the best hummus and labneh Jerusalem has to offer. To Jerusalemites, those may be fighting words; countless stalls would lay claim to that title. But Lena’s truly is the best. Their hummus is served warm, with plenty of fresh tahini, a pile of just-cooked chickpeas , and a more-than-healthy swirl of really fragrant olive oil. And their labneh is equally perfect, dressed, too, with plenty of that olive oil and a big sprinkle of za’atar. (What is labneh? An ultra-creamy, slightly tart cheese made from straining yogurt. It's like sour cream, if it got magically thicker and more luscious.) My time in Jerusalem flew by. Before I knew it, I was back in the U.S., without either my fun non-profit job or my beloved Lena’s. The job I could replace, but the hummus and labneh I couldn’t live without. Within a week of moving to my apartment in D.C., I was testing recipes. Hummus proved easy, in part because recipes abound. Over the years, I’ve settled on a formula very similar to the one Yotam Ottolenghi published in his last book, Plenty, with lots of garlic, an obscene amount of tahini, and the secret ingredient: baking soda. But then there was the matter of a labneh recipe. My Israeli friends tried to intimidate me, saying the Jerusalem water makes the original formula not replicable. But I knew that was bunk, because a) since when is labneh akin to San Francisco sourdough? And b) Jerusalem water is not my favorite, taste-wise. As it happens, making good labneh is even easier than making good hummus. You absolutely need good extra virgin olive oil and good za’atar. Those are non-negotiables. But the method is simple: 1. Just stir a tiny bit of lemon juice and salt into Greek yogurt. 2. Set the mixture inside a cheesecloth-lined strainer, and let time do the work. (As in, 12 to 24 hours.) 3. After a nice long wait, the salt will dissolve into the yogurt, which mellows slightly as it sits. Most importantly, the whey strains out, leaving you with thick, concentrated labneh. From there, all you have to do is drown the labneh in good olive oil, sprinkle more than a few pinches of za’atar overtop, and have warm pita at the ready. Were you hoping for something more complicated? Sorry about that.

Himalayan Pink Salt from Good & Gather™ is a pantry staple you'll find yourself reaching for again and again. Apart from its pleasing color, Himalayan salt has larger crystals and a slightly saltier taste than regular table salt, making it a great pick to give your savory dishes some extra flavor. It's perfect for using in place of table salt to add savory flavor to everything from sauces, marinades and dry rubs to roasted veggies, grilled meats, soups and more. You can even add some directly onto your meals after they're prepared to highlight and enhance other flavors. Every product that carries the Good & Gather™ name starts with quality ingredients that deliver great taste, making it easier for you and your family to eat well, every day. We promise you’ll love each bite, or your money back.

*** ORDERS PLACED BY 3 PM EST MONDAY-FRIDAY ARE CURRENTLY BEING SHIPPED THE SAME BUSINESS DAY. ORDERS BEING PLACED BY 12 PM EST ON SATURDAY ARE BEING SHIPPED THE SAME DAY. *** This is for 3 ounces of the zaatar mix. It will be packaged in a re-sealable bag. INGREDIENTS: Zaatar (wild thyme or hyssop) sumac, sesame seeds roasted in sunflower oil, wheat, and salt. In Jordan, this zaatar recipe is nicknamed “malouki," which means “meant for a king” because it is that good! We love this blend. The sumac that adds a bit of tartness in this authentic Jordanian version. Za’atar is the Arabic name for “wild thyme,” but it can also mean a blend of aromatic herbs (like this Za'atar mix). Its bold flavors complement any dish. • Mix white potatoes, or sweet potatoes, olive oil and Za’atar for robust roasted potatoes. • Make a roasted chicken using the herb mix. • Make a garlic, Za’atar and oil topping to slather on fresh salmon before baking in the over. • Use it as a dip, with olive oil, and serve with pita. • Try it on a bagel and cream cheese as well. • Make manaqueesh, a traditional flatbread pizza (you can find our za'atar manakeesh recipe and video at https://www.youtube.com/watch?v=XkQneRc-nT0&t=22s. We are Bedouin. Not only do we sell the spices, but we also enjoy them. We can attest to their authenticity and quality. The Bedouin Company follows in the footsteps of a past generation. Our maternal grandfather was a spice trader in Palestine. In the late 1940s, he was displaced from his home and joined the Bedouins in neighboring Jordan. Back then, most of Jordan was still a desert community - even Amman - so spice trading was conducted from the back of a camel. Our grandfather would go on to establish the first spice shop in downtown Amman. He also managed to fund a very new small producer which would go on to be the best spice producer in Jordan today. After our grandfather's passing, the shop closed, but the best memories and dreams live on.For keffiyehs, more tatreez and other soft art items, check out our sister site at: https://www.etsy.com/shop/SewSheCanUSA

With its roots in Europe, the spicy, aromatic chicken daube is both a comforting home-cooked dish and a true one-pot wonder.

Our fave celebs bake cakes and share recipes for a good cause

These delicious fried potato patties have all the goodness of an Indian samosa, but none of the gluten!

Lactic cheese is very versatile and can be used as an herbed spread by adding salt and spices or left unsalted and used as a dessert ingredient, such as rolled in crepes with strawberries. It can sometimes be used in place of cream cheese, too. This is a cheese you can make in the evening, let set overnight, and drain in the morning. It is very adaptable and forgiving, making it an all-around good beginner cheese.

Ever wonder...what does this spice taste like? Or, what does this herb go well with? You've come to the right place. Below you will find an herb and sp ...

Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

I shouldn't have been surprised when I was talking to someone at the airport, just after my arrival in Israel, who had asked me what I was doing in her country. When I told her I was there to learn about the cuisine - by eating it, her eyes lit up, and she said – 'Whenever I leave Israel, after my family, the thing I

For Pesach my favourite is the chicken matzo bake with scallions (spring onions), and loads of fragrant parsley and fresh dill.

O.k., so it may be an absurd question. The answer, however, is probably…but it may not be what you think. When I hear the word “KETCHUP,” the tangy tomato condiment immediately bl…

Let’s make popcorn today! This dehydrated cauliflower popcorn is salty, cheesy, and crunchy! It's also a nutritious alternative to corn.