Sumac
Tart red sumac, coarsely ground to keep its colour and bite.
Sumac berries are dried, then coarsely ground, with no added colour. Its sourness finishes musakhan, fattoush, onions and grilled meat.
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- Spices
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Mansaf Spice Mix
Everything the national dish needs in one jar, with turmeric, cardamom, white pepper, and a hint of dried lemon to brighten the jameed broth. A taste of Bedouin tradition that makes the lamb and rice sing.
150 gMaqlubeh Spice Mix
A balanced blend of turmeric, cinnamon, cardamom, and warm baharat crafted to give maqlubeh its signature golden color and fragrant depth. Just stir a spoonful into the rice and let the layers of meat and vegetables do the rest.
150 gSeven Spices Blend (Baharat)
The cornerstone of every Jordanian kitchen, this warm blend of black pepper, allspice, cinnamon, clove, cardamom, nutmeg, and coriander seasons everything from kofta to stuffed vegetables. Freshly ground in small batches for the deep aroma our grandmothers swore by.
200 g