Zaatar, a staple in Middle Eastern cuisine, is much more than just a spice blend. Its unique taste, cultural significance, and health benefits make it a must-have in every kitchen. It’s very commonly found in the very well-known food like croissant, manakish and hummus. The cheese zaatar croissant is my favorite.

What is Zaatar?

A well-loved traditional Middle Eastern spice blend Zaatar is made from a mix of dried thyme, sumac, toasted sesame seeds, and salt. It may also include other herbs like oregano or marjoram, depending on regional and family recipes. Known for its earthy, tangy, and nutty flavor, Zaatar is incredibly versatile and is used as a seasoning, dip, or topping in various dishes. It holds cultural and historical significance in the Levant region and is cherished for its unique taste and health benefits.

How is Zaatar Made?

The traditional Zaatar blend varies by region and family recipe but typically includes:

• Dried Thyme: The core herb providing earthy and aromatic notes.
• Sumac: Adds tangy citrus-like flavor. (Know About Sumac)
• Toasted Sesame Seeds: For nuttiness and texture.
• Salt: Enhances the overall flavor.

Some of the verities include oregano, marjoram, or other local herbs, making Zaatar’s profile rich and diverse.

A Brief History of Zaatar

Zaatar has been cherished for centuries in the Levant region, which includes modern-day Lebanon, Syria, Jordan, and Palestine. Ancient texts and archaeological evidence suggest that Zaatar’s ingredients were used as far back as 3000 BCE. In many cultures, Zaatar is considered a symbol of resilience and heritage, often used in rituals and traditional practices.

Where is Zaatar Produced?

Zaatar is predominantly produced in the Middle East, with Lebanon, Jordan, and Palestine being notable producers. However, its popularity has led to its production in other parts of the world, including North Africa and Mediterranean regions.

Health Benefits of Zaatar

Zaatar is not just flavorful but also packed with health benefits:

1. Rich in Antioxidants: Thanks to sumac and thyme.
2. Supports Digestion: Thyme and sumac aid in digestion and reduce bloating.
3. Boosts Immunity: The blend’s herbs and sesame seeds are rich in vitamins and minerals.
4. Anti-inflammatory Properties: Especially due to thyme and sumac.
5. Improves Mental Clarity: Traditionally believed to enhance memory and focus.

What Cuisine is Zaatar Used In?

Zaatar is a cornerstone of Middle Eastern cuisine. It’s used in breads, salads, marinades, and as a finishing spice. You’ll find it sprinkled on flatbreads, mixed into olive oil, or used to flavor grilled meats and vegetables.

How to Use Zaatar?

1. As a Dip: Mix with olive oil and serve with fresh bread.
2. Seasoning: Sprinkle on roasted vegetables, meats, or eggs.
3. Baking: Use as a topping for manakish, a traditional Zaatar flatbread.
4. Salads: Add a pinch to fattoush or other fresh salads for extra zest.

How to Store Zaatar?

To retain its flavor and freshness:

• Store Zaatar in an airtight container.
• Keep it in a cool, dark place, away from heat and sunlight.
• Use within 6 months for the best taste.

Interesting Tidbits About Zaatar

– In some Middle Eastern cultures, Zaatar is given to students before exams, as it’s believed to enhance memory.

– The name “Zaatar” is also used to refer to wild thyme in Arabic.

– Zaatar’s flavor profile changes subtly depending on the altitude and soil where the thyme grows.

In Conclusion

Zaatar’s versatility and rich heritage make it a treasure in the culinary world. Whether you’re dipping bread into Zaatar and olive oil or experimenting with new recipes, this spice blend is bound to elevate your cooking! If you are in Dhaka or anywhere in Bangladesh and wanted to purchase Zaatar please visit Spice & Nuts or WhatsApp at 01728685119. The company can deliver fresh and genuine Zaatar (Zatar) to any part of Bangladesh.

Sumac powder is a culinary delight that has been treasured for centuries, celebrated for its tangy flavour and vibrant colour. It’s remarkable health benefits make it even better. Sumac is widely used in Middle Eastern and Mediterranean cuisine.

What is Sumac?

Sumac is a reddish-purple spice made from the dried and ground berries of the Rhus genus of shrubs. Known for its tangy, lemony flavour, it is a staple ingredient in Middle Eastern, Mediterranean, and North African cuisines. The spice is valued not only for its taste but also for its vibrant color, which adds visual appeal to dishes.

How is Sumac Powder Made?

Sumac powder begins with the harvesting of sumac berries. These berries are carefully dried, often under the sun, to preserve their natural flavor and color. Once dried, they are ground into a fine powder. The result is a spice with a slightly coarse texture, ready to be sprinkled over food or blended into recipes.

A Brief History of Sumac

The use of sumac dates back thousands of years. Ancient civilizations, including the Romans and Greeks, utilized sumac not just as a spice but also for its medicinal properties. In the Middle East, sumac has been a cornerstone of traditional cooking, often used to enhance the flavor of meats, salads, and dips.

Where is Sumac Produced?

Sumac is primarily cultivated in the Mediterranean region, including Turkey, Iran, and Lebanon. It is also grown in parts of North Africa and the United States. The climate in these areas—warm and dry—is ideal for the growth of sumac shrubs. (Click here if you are interested in knowing about some of Spice Plants and Trees that uses on our daily life)

Health Benefits of Sumac Powder

Sumac powder isn’t just delicious; it’s also packed with health benefits:

1. Rich in Antioxidants: Sumac is loaded with polyphenols, which combat oxidative stress and reduce inflammation.
2. Aids Digestion: The spice can help alleviate stomach issues and promote healthy digestion.
3. Anti-inflammatory Properties: Sumac has been traditionally used to reduce symptoms of inflammatory conditions.
4. Supports Heart Health: Its antioxidant content may help lower cholesterol levels and improve heart health.

What Cuisine Uses Sumac?

Sumac is most commonly associated with Middle Eastern cuisine. It is a key ingredient in za’atar, a popular spice blend, and is used to flavor dishes such as Fattoush salad and kebabs. It also appears in Mediterranean and North African recipes, adding brightness to everything from marinades to roasted vegetables.

How to Use Sumac Powder

– As a Seasoning: Sprinkle it over hummus, roasted vegetables, or grilled meats for a tangy kick.

– In Spice Blends: Combine sumac with thyme, sesame seeds, and salt to create za’atar.

– As a Garnish: Use it to add color and flavor to salads, soups, or dips.

– In Marinades: Mix it with olive oil, garlic, and lemon juice to marinate chicken or fish.

How to Store Sumac Powder

To maintain its freshness and potency, store sumac powder in an airtight container away from direct sunlight. A cool, dark pantry or spice cabinet is ideal. Proper storage can extend its shelf life to up to a year.

Interesting Titbits About Sumac Powder

– Natural Dye: Sumac was historically used as a natural dye due to its rich red hue.
– Medicinal Use: Traditional medicine systems have long utilized sumac for treating ailments ranging from sore throats to infections.
– Versatile Uses: Beyond cooking, sumac can be used to create flavourful teas or infused oils.

Conclusion

Sumac powder is a versatile and flavourful spice that brings a tangy brightness to a wide array of dishes. Its rich history, health benefits, and culinary adaptability make it a must-have in every kitchen. Whether you’re sprinkling it over a salad, using it in a marinade, or experimenting with new recipes, sumac is sure to elevate your cooking.

Discover the magic of sumac powder in your kitchen today and let its unique flavour inspire your culinary adventures! If you are in Dhaka or anywhere in Bangladesh and wanted to purchase Sumac please visit Spice & Nuts or WhatsApp at 01728685119. The company can deliver fresh and genuine Sumac to any part of Bangladesh.

Ever wondered where our regular spices come from? How are they grown? How those spice plants and trees look like? Here a quick image walk through that shall give you all answers. Also few YouTube videos are linked, fi you want you can learn more or even grow on your personal garden or even on a flower pot.

Many have wondered why this purple and/or  green vegetable widely available in many Asian countries is called Eggplant. A simple question boggled many young minds, why eggplant is called eggplant? Something seems isn’t right? But yes, it is known named eggplant for reasons. View the web story below to know.

A bit more facts about Eggplant / Aubergine / Brinjal

1. in 2018, China and India combined produced 87% of world’s total brinjal.
2. Other than egg-like round shape and long ones, brinjal comes in in the shape of green bellpepper and small cherry.
3. Aubergine is full of nutrients
4. Brinjal is used as vegetable, but it is fruit by botanical definition. Technically it is a berry.
5. Commonly believed that, Brinjal originated in India.

View Story slides here

Sources:

1. Images : Mostly from Pixabay, ClearPNG, Wikipedia, and Pexels.
2. Information: wikipedia, Healthline

Left: Ripe Barbados Cherry (Image source). Right: Flower and unripe Barbados cherry (Own Image)

What caught me off-guard is the amount of vitamin C it contains, which is only rivaled by couple of few other fruits. It contains 1,500+ mg per 100g of vitamin C whereas 100g of regular lemons and oranges have around 52mg vitamin C. For adults, the recommended daily amount for vitamin C is 65 to 90 milligrams (mg) a day, and the upper limit is 2,000 mg a day.

This is kind of big news to me, as the CoronaVirus pandemic is ravaging the world since the beginning of 2020, and with no known cure people are looking to strengthen their immunity by taking vitamins from natural sources or from pharmaceuticals.

Vitamin C Comparison and Daily Need

Amla: 600mg/100mg

Guava: 228mg/100g

Bell Pepper (Not green): 128mg/100mg

Kiwifruit: 92.7mg/100g

Broccoli: 89.2mg/100g

Papaya: 61mg/100g

Orange and Lemon: 53mg/100g

Pineapple: 47.8mg/100g

Lime (Green lemons): 29mg/100mg

The plant and climate

This small tree can grow upto 6m (20ft) and a tropical plant native to South America. It also grows well in sub-tropical areas of Asia, like India and Bangladesh.

“Acerola can be propagated by seed, cutting, or other methods. It prefers dry, sandy soil and full sun, and cannot endure temperatures lower than 30 °F/-1 °C. Because of its shallow roots, it has very low tolerance to winds.” – Wikipedia

Used for

“The fruit is edible and widely consumed in the species’ native area, and is cultivated elsewhere for its high vitamin C content. About 1677 mg of vitamin C are in 100 g of fruit. The fruit can be used to make juices and pulps, vitamin C concentrate, and baby food, among other things.

A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, including the acerola fruit. Among the 11 fruit pulps tested, acerola was the highest-scoring fruit, meaning it had the most antioxidant potency, with a Trolox equivalent antioxidant capacity score of 53.2 mg.” – Wikipedia.

Photo Gallery: Barbados Cherry (Acerola)