Here at Milk Street, we sprinkle za’atar on almost everything. That’s why we love this unique za’atar condiment, which combines the aromatic spice blend with silky Lebanese extra virgin olive oil to craft a condiment that can be drizzled on dishes or used as a dip—adding another layer to its versatility. Available in a classic blend and a spicy blend (which offers a mild kick with a dash of cayenne), the condiment is earthy and tangy with noticeable sumac and salt—peppered liberally with sesame. The za’atar herb itself is fragrant and sourced right from Lebanon along with the softly nuanced olive oil. Plus, the condiment comes in a gorgeous Italian glass jar that can be used and reused in your kitchen when you’re finished (trust us, you’ll get through the jar quickly).

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French gourmet producer Sur Les Quais has combined their finest traditional mustard with a unique blend of herbaceous za’atar. The result is a surprisingly delicate mustard with pleasant herbal notes, bright salinity and a hint of earthy umami from the addition of matcha green tea. The addition of za’atar does not overpower the acidity and tang of the mustard, but its depth stands up on its own–making it pair especially well with proteins like chicken or fish. Or try it spread on a sandwich for an extra touch of edge—and the squeeze tube packaging makes it easy.

Shatta is a widely used chili paste from Palestine and Jordan, used similarly to American hot sauce and North African harissa. This staple, a combination of green or red chili peppers, garlic, olive oil and salt, is spooned on anything from mezze items to rice, stews, meats, breads and more—whatever could use a punch of bright heat. In this green version, the grassy essence of fresh chilies comes through with just enough acid and salt to carry the flavors. This green shatta from Kama is equally as spicy as its red counterpart, but with the addition of thyme and oregano, it also offers herbal flavors of za’atar. Kama, and the local farmers and producers they work with, share a commitment to sourcing, producing, packaging and promoting the finest Middle Eastern culinary products.

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Za’atar is a traditional and ancient blend of spices native to the Middle East, dating back as far as the 12th century. This version from Kamā features fragrant nuttiness from sesame seeds, along with robust dried thyme and cumin. It is lightly salted and nicely zesty, pairing well with its herbaceous notes. We love the clear herb and spice forward flavor all made with high quality ingredients brought to us by the women at Kamā who are deeply passionate about great food.

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We like to think there are few dishes za’atar can’t improve. Our rendition of this Middle Eastern herb-and-sesame spice blend is punched up with Aleppo pepper, sumac and garlic for a complete one-stop seasoning. It’s also the perfect savory addition to your morning avocado toast, fried eggs or even a bagel smeared with cream cheese.

The easiest way to change the way you cook is to use high-quality spices—it will transform food with minimal effort. Fresh and potent, they pack a fresh, lively punch. We’ve sourced our Milk Street spice line from some of the best producers around the world to help you cook in a simpler, bolder way. This sampler pack of spices comes in resealable pouches for maximum freshness. Our Za'atar, a Middle Eastern herb-and-sesame spice blend, is punched up with Aleppo-style pepper, sumac and garlic for a complete one-stop seasoning. We have whole Sichuan Peppercorns with a floral, resinous and citrusy flavor as well as a mouth-numbing quality that's iconic in Sichuan cuisine. The sampler also includes our Sichuan Salt, which is rounded out with warm five-spice powder, musky white pepper and a touch of sugar. Our Smoked Paprika is essential to Spanish cooking and packs a rich, potent smokiness and subtle sweetness. Produced in Turkey, Urfa Pepper is a glossy, deep burgundy-colored chili flake with an earthy, smoky flavor, moderate spice level and notes of cocoa and tobacco. And Sumac is a Middle Eastern spice that we think of as a “dry acid” because it adds a sharp, tart accent to dishes without the need for citrus juice or vinegar.