Everything from Rashid Farms, arranged by shelf.
Extra virgin oil from Jerash and Ajloun, with green and black olives cured the village way.
13 productsA single-origin extra virgin olive oil from the green hills of Jerash, bottled in dark glass to protect its fresh, grassy aroma. Perfect for drizzling over hummus, labneh, or a morning plate of za'atar and bread.
750 mlHand-cracked green Nabali olives cured the Jordanian way with lemon, garlic, and chili, kept firm and tangy in brine. The most beloved table olive on any Levantine breakfast spread.
1 kgWhole black olives dry-cured with coarse salt until wrinkled and intensely flavored, with no brine added. A staple of village pantries, delicious chopped into salads or eaten alongside cheese.
1 kgPlump pitted green olives hand-stuffed with sweet red pepper paste, balancing salty and sweet in every bite. A colorful, ready-to-serve addition to mezze platters and appetizers.
450 gAn early-harvest extra virgin olive oil from Ajloun presented in an elegant glass bottle with a wooden pourer, made for gifting. Its delicate green-gold color and bright flavor reflect the first pressing of the season.
500 mlCold-pressed extra virgin olive oil from the ancient terraced groves of Ajloun, famed across Jordan for its low acidity and peppery finish. The traditional 16-liter tin is the cornerstone of every Jordanian household pantry through the year.
16 LSun-ripened black olives, dry-cured and folded in olive oil until soft and deeply savory. Their rich, wrinkled flesh is a winter favorite eaten with fresh bread and a wedge of onion.
500 gPressed from the prized old Rumi olive variety grown in the northern Jordanian highlands, this oil carries a robust, fruity intensity. The handy 3-liter tin suits smaller households who still want the real harvest taste.
3 LA colorful mix of green and black olives marinated in olive oil with wild za'atar, garlic, and slices of lemon. Ready to set straight on the table for guests or a quick savory snack.
700 gHand-cracked green olives cured with lemon wedges, garlic, and hot pepper from Ajloun groves. Bright, briny, and a permanent fixture on the Jordanian breakfast table.
1 kgZa'atar blends, and wild herbs dried in the shade for tea and cooking.
12 productsHand-picked wild sage from the hills of Ajloun, perfect for a soothing after-dinner tea.
100 gWhole dried chamomile flowers for a calming, fragrant herbal infusion.
100 gWild shih dried in the shade, with a strong aromatic scent, for infusions.
PackA rich, premium zaatar blend generous with roasted sesame and ground sumac for a deeper, nuttier flavor, packed in a reusable jar. An ideal gift for lovers of authentic Jordanian mouneh.
400 gA fresh bundle of green zaatar leaves picked in season, fragrant and tender for making salad with olive oil, lemon, and onion. A spring favorite enjoyed wrapped in fresh bread across Jordanian villages.
PackWhole leaves of wild mountain thyme dried in the shade to preserve their deep aroma and oils, gathered from the hills of northern Jordan. Steep it for a warming herbal tea or grind it fresh into your own zaatar mix.
250 gA balanced blend of sage, dried mint, chamomile, and lemongrass crafted for a fragrant after-meal herbal tea. Just steep a spoonful in boiling water for a warming, soothing cup.
150 gA hearty zaatar blend enriched with crushed walnuts and extra sumac for a richer, crunchier texture loved in the northern Jordanian countryside. Spread thick with olive oil for a filling village breakfast.
350 gMansaf and maqlubeh blends, sumac, dukkah and freshly ground spices.
17 productsEverything 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 gA 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 gThe 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 gEarthy, aromatic cumin freshly milled for hummus, falafel, and hearty lentil soups. A pantry essential that carries the soul of Levantine home cooking.
200 gLocal coriander seeds from Hartha, strong and aromatic for frying with garlic.
PackDried hot red pepper, coarsely crushed for cooking and marinades.
PackLocal fenugreek seeds for infusions and the winter fenugreek cake (hilbeh).
PackNatural safflower that gives mansaf and maqlubeh rice its yellow colour.
PackA fragrant ground blend of toasted cumin, marjoram, basil, walnuts, and seeds, made the village way for seasoning kibbeh and the famous raw kammouneh. A heritage Levantine mix straight from the Jordanian countryside.
250 gWhole sun-dried limes that lend a tangy, smoky depth to mansaf broth, fish, and slow-cooked stews. Pierce and toss in whole, or grind to a powder for a bold sour kick.
150 gFiery sun-dried red chili flakes for those who like their shawarma, eggs, and stews with real heat. A pinch wakes up any dish with a bold Levantine kick.
150 gFragrant Ceylon cinnamon quills perfect for simmering in rice, meat stews, and a comforting cup of sahlab. Their sweet, delicate warmth elevates both savory dishes and winter drinks.
100 gPlump, fragrant green cardamom pods, the heart of every pot of Arabic coffee and a treasured touch in festive rice. Crack a few open to release their cool, citrusy perfume.
100 gVivid golden turmeric that colors rice, soups, and pickles while adding its gentle earthy warmth. A staple of the Jordanian pantry valued for both kitchen and wellness.
200 gVillage cheese, labneh, ghee and jameed from sheep's milk.
21 productsSmooth, ready-to-cook liquid jameed that delivers the tangy depth of mansaf without the work of soaking and dissolving the dry balls. Just heat, stir, and pour over your rice and lamb.
800 mlStrained yogurt rolled into small balls and submerged in golden olive oil, sometimes dusted with dried mint or chili. A pantry staple that keeps for months and turns any breakfast spread into a feast.
500 gPure clarified butter slow-cooked the traditional way, with a deep golden color and nutty aroma that perfumes maqluba, mansaf, and festive sweets. A spoonful carries the unmistakable taste of a Jordanian grandmother's kitchen.
800 gFirm, lightly salted white cheese flavored with mahleb and nigella seeds, prized for frying and for the iconic knafeh nabulsiyeh. Kept in brine to preserve its springy texture and clean Levantine taste.
500 gFirm goat-milk labneh balls covered in extra virgin olive oil from Jerash.
PackPressed white sheep's cheese boiled with mahlab, mastic and nigella seeds.
PackRich cream from fresh sheep's milk for breakfast and sweets.
PackAkkawi cheese with the salt drawn out, ready for knafeh and qatayef.
PackA classic Levantine white table cheese with a smooth, mildly salty bite that pairs perfectly with morning bread, olives, and tea. Soaked to balance the salt, it slices cleanly for sandwiches or eats well on its own.
500 gAged, dried yogurt balls rolled in za'atar and red pepper with a sharp, pungent flavor that fans of strong cheese adore. Crumble it with tomato, onion, and olive oil for an unmistakable mountain-style mezze.
250 gThick, creamy strained labneh made from fresh local milk, ready to spread with a drizzle of olive oil and a pinch of za'atar. The everyday hero of the Jordanian breakfast table.
900 gHand-pulled and braided string cheese with mild flavor and a pleasant chew, flecked with nigella seeds in the Levantine style. Peel it into strands for the kids or layer it into a warm cheese manakish.
400 gCheese and jameed, vacuum sealed to keep longer and travel further.
2 productsSidr, acacia and wildflower honey, and jams from seasonal fruit.
16 productsRare, dark amber honey gathered from sidr (lote) blossoms in Jordan's wadis, prized for its rich caramel depth and traditional restorative use. A spoonful in warm water or drizzled over qatayef is a treasured pantry ritual.
500 gThick, sun-ripened apricot jam cooked slowly the traditional Jordanian way, with whole fruit pieces and just enough sugar. A breakfast classic alongside fresh khubz and a glass of tea.
400 gFragrant ruby-toned quince jam with the warm, perfumed flavor cherished in Levantine homes for generations. Its firm fruit pieces shine on a winter breakfast table or with white cheese.
400 gDelicate jam made from hand-picked Damask rose petals, fragrant and lightly floral with a silky texture. A festive favorite spooned over qishta, ice cream, or stuffed into pastries.
300 gVery small eggplants cooked with sugar and cloves, with a pleasant crunch.
PackA whole slab of natural honeycomb dripping with raw, unfiltered honey straight from the hive. Chew the wax or spread it over warm bread for an authentic farm-to-table treat.
400 gLusciously sweet fig jam studded with crunchy walnut pieces, made from late-summer figs of the Jordanian hills. Wonderful with aged cheese, qishta, or a spoon straight from the jar.
380 gGolden multi-flower honey from the wildflowers of the Ajloun highlands, with a bright floral aroma and smooth finish. Perfect for sweetening tea, labneh, or a morning slice of bread.
450 gGrape, carob, date and pomegranate molasses, with tahini and halva.
10 productsThick, dark carob molasses boiled down from local carob pods, naturally sweet with a smoky richness. Traditionally drizzled with tahini for a wholesome Levantine treat or stirred into warm drinks.
600 mlPure, thick date molasses spread made from slow-pressed Jordan Valley dates, naturally sweet with no added sugar. Mix it with tahini for the beloved dibs w' tahini or stir into warm milk.
600 gTangy, intensely flavored pomegranate molasses reduced from pure pressed pomegranates, essential for fattoush dressing, musakhan, and tart marinades. A few drops add the signature sweet-sour brightness of Jordanian home cooking.
350 mlRich tahini halva studded generously with whole pistachios for a festive, nutty bite. A premium version of the classic, ideal for guests and celebration tables.
500 gStone-ground tahini from premium toasted sesame seeds, smooth and pourable with a nutty depth. The backbone of Jordanian sweets and savories, from halva to hummus and tahini-date dips.
900 gA deep ruby molasses cooked down from black Levantine mulberries, prized for its delicate sweetness and traditional use as a soothing throat tonic. Drizzle over yogurt and desserts or stir into chilled water for a refreshing summer sharbat.
300 mlReady-made dibs bi-tahini, the grape molasses and tahini already blended into a silky, pourable spread for instant enjoyment. Just open the jar and dip warm bread for a true taste of a Jordanian winter morning.
500 gDark, mineral-rich molasses cooked from local sugar beets, a wholesome natural sweetener with an earthy depth. Long valued in village kitchens for baking, sweetening drinks, and as a daily iron boost.
400 gClassic crumbly halva made from tahini and sugar with a delicate flaky texture, a beloved breakfast and tea-time treat across Jordan. Slice it onto fresh bread or enjoy a piece with morning coffee.
500 gWalnut makdous, and crunchy pickled cucumber, turnip and faqqous.
12 productsTender baby eggplants stuffed with walnuts, red pepper, and garlic, then cured under a blanket of olive oil. A cherished winter breakfast treasure from the highlands of Ajloun.
900 gSmall, crunchy cucumbers pickled with garlic and dill in a clean salt brine. A staple of every Jordanian pantry and the perfect bite alongside hummus and falafel.
700 gCrisp turnip slices tinted a vivid pink with beetroot and steeped in a sharp vinegar brine. The traditional companion to shawarma and falafel sandwiches across Jordan.
800 gWhole hot green peppers pickled to a fiery, tangy crunch for those who like real heat. A bold table companion for mansaf, grilled meats, and morning fava beans.
500 gSlender wild faqqous gathered from the Jordan Valley and pickled the old country way with garlic and chili. A nostalgic, rustic flavor that city jars rarely match.
650 gCrunchy carrot and cauliflower pickles, coloured yellow with turmeric.
PackTiny tender okra pods pickled whole in a garlicky, lightly spiced brine for a unique snappy texture. A less common but treasured addition to the village pickle shelf.
500 gA classic Jordanian medley of cucumbers, carrots, cauliflower, and chili cured in a tangy brine. The essential side that sharpens any plate of mansaf, grills, or falafel.
1 kgWhole baby eggplants brined with garlic and red chili until deeply savory and firm. A traditional Salt-region favorite that brings sharp depth to any mezze spread.
750 gFreekeh, bulgur, maftoul, lentils and chickpeas for the winter pantry.
16 productsQuick-cooking red lentils that melt into a velvety winter shorbet adas, the comfort soup of every Jordanian home. Naturally rich in protein and ready in minutes.
1 kgSun-dried, cracked wheat ground coarse for hearty mujaddara, kibbeh, and the beloved Jordanian burghul bil-banadora. Its robust texture holds firm and soaks up flavor beautifully.
1 kgSmoky fire-roasted green wheat harvested young, a cornerstone of Jordanian village cooking served with chicken or lamb. Sourced from the fertile plains of Jerash, it brings a deep, nutty aroma to every pot.
1 kgLarge, creamy chickpeas that soak overnight into the foundation of silky hummus and warming fattet hummus. The heart of the Levantine breakfast table.
1 kgHand-rolled large couscous pearls made from cracked wheat, the soul of festive maftoul with chicken and chickpeas. Each bead is rolled by hand the traditional way in the villages of Salt.
800 gLocal wholewheat flour with its bran, ground on a millstone for bread.
PackSmall dried fava beans from the Houran plains, for foul and winter dishes.
PackKishk rounds of bulgur and yoghurt, dried in the summer sun for winter soups.
PackWhole, unbroken freekeh grains with a chewy bite and intense smoky depth, perfect for pilafs and grain bowls. A nourishing, fiber-rich ancient grain newly stocked for the season.
1 kgA delicately ground fine bulgur that softens quickly to give tabbouleh its signature lightness and bite. A pantry must-have for Levantine salads and stuffed vegetables.
1 kgPlump whole lentils that hold their shape for mujaddara and rustic lentil rice dishes. A staple of the traditional mouneh, earthy and satisfying.
1 kgTender white beans that simmer slowly into the classic fasoulia bi-zeit and rich tomato stews served over rice. A dependable winter pantry essential.
1 kgPlump short-grain rice prized for mahshi, stuffed grape leaves, and creamy rice puddings. Its tender, slightly sticky grain is the go-to for everyday Jordanian cooking.
5 kgTomato and pepper pastes, and red and green shatta.
9 productsFiery red shatta blended from fresh hot chilies, garlic, and a splash of vinegar, the classic Jordanian table condiment. A spoonful lifts falafel, hummus, grills, and rolled saj wraps.
250 mlA bright, herby green shatta made from fresh green chilies, coriander, and garlic with a tangy kick. Perfect drizzled over shawarma, grilled fish, or scrambled eggs.
250 mlBaladi tomatoes dried under the Jordan Valley sun then preserved in olive oil with garlic and dried thyme. A chewy, intensely sweet-savory addition to mezze plates, sandwiches, and pasta.
350 gSun-cooked tomato paste made the traditional way from ripe baladi tomatoes, with no additives or preservatives. A deep, concentrated base that gives Jordanian stews and rice their signature rich color and flavor.
650 gA smoky, slow-cooked paste of roasted red peppers with a gentle heat, pressed and sun-dried in the Levantine pantry tradition. Stir it into soups, marinades, and muhammara for instant depth.
500 gSmooth strained tomato passata pressed from peak-season baladi tomatoes, ready to simmer into sauces and shakshuka. Pure tomato with nothing added but a pinch of salt.
700 mlA punchy emulsion of whipped garlic blended with red chili and lemon, somewhere between toum and shatta. Slather it on grilled chicken, fries, and shawarma for a garlicky heat.
300 gA thick, double-concentrated tomato dibs cooked down for hours to a dark, jammy intensity, in a generous family-size jar. A little goes far in maqluba, freekeh, and winter stews.
1.2 kgA ready-made muhammara of roasted red peppers, walnuts, pomegranate molasses, and pepper paste for a sweet-smoky-tangy mezze. Spread it on warm bread or serve alongside grills and kebabs.
300 gJordan Valley dates, qamar al-din, and sun-dried figs, apricots and raisins.
10 productsSheets of pressed sun-dried apricot with a tangy-sweet flavor, soaked into the classic Ramadan drink or eaten as a chewy snack. A nostalgic pantry favorite rich in natural fruit sweetness.
500 gA generous assortment of dried apricots, figs, raisins, and prunes, perfect for compote, gifting, or a healthy snack. A colorful pantry mix that brings the flavors of the Levantine harvest to your table.
750 gDried apricot sheets rolled with whole almonds — a wholesome sweet treat.
400 gSoft local dates pitted and filled with crunchy walnut halves, a ready-to-serve sweet for coffee gatherings and Eid visits. A simple, elegant treat that balances natural caramel and nutty crunch.
400 gLarge, soft Medjool dates with a rich caramel sweetness, hand-selected and packed for gifting or daily indulgence. A staple of the Jordanian sufra, perfect with Arabic coffee or stuffed with walnuts.
1 kgSun-ripened dates grown in the warm orchards of the Jordan Valley, with a deep, honeyed flavor and tender flesh. An everyday pantry essential harvested from local Jordanian palms.
1 kgSmooth, all-natural date paste made from pressed local dates with no added sugar, ready for baking ma'moul and date-filled cookies. A versatile sweetener used in Jordanian homes during Eid and Ramadan.
800 gRoasted pistachios, almonds and cashews, with seeds and qudameh for the evening.
8 productsA premium roasted blend of almonds, cashews, pistachios, and hazelnuts, lightly salted the traditional Jordanian way. The classic centerpiece of any guest gathering or wedding table across the Kingdom.
500 gPlump Aleppo-style pistachios, slow-roasted and salted until the shells split open invitingly. The most beloved nut on the Levantine sahra table, perfect with an evening cup of tea.
500 gLarge red watermelon seeds, roasted and salted to perfection for endless cracking and chatting. The undisputed king of Jordanian movie nights and family gatherings, known simply as bizer.
500 gSlim white pumpkin seeds roasted with a light touch of salt, prized for their delicate kernel and easy cracking. A staple alongside red watermelon seeds at every Jordanian sahra.
500 gWhole almonds dry-roasted to a deep golden crunch with just a whisper of salt. A wholesome Jordanian pantry favorite for snacking and for garnishing mansaf and festive rice.
500 gLarge, buttery cashews roasted golden and lightly salted for a melt-in-the-mouth crunch. The luxurious favorite of the Jordanian guest tray and a generous gift on its own.
500 gCrunchy shelled peanuts roasted and salted, the most affordable and cheerful snack on any Jordanian table. A childhood classic loved from school yards to evening card games.
500 gCrisp golden roasted chickpeas, the humble nutty snack known across Jordan as qudameh, eaten plain or mixed with raisins. A nostalgic, wholesome bite that has filled pockets for generations.
500 gTaboon and shrak bread, pastries, and frozen kibbeh and shishbarak.
13 productsThin ready-made pastry sheets for the Jordanian lazaqiyat sweet with ghee and sugar.
PackThin-dough mutabbaq pies filled with Nabulsi cheese and fresh green za'atar.
PackBaked rounds filled with fresh za'atar leaves, onion and olive oil.
PackCrisp kellaj sheets filled with walnuts and cinnamon, ready to bake and soak in syrup.
PackBread baked in a taboon oven from local wholewheat, made for musakhan.
PackVillage breads with olive oil and spices that smell of Eid.
PackCrisp kibbeh ready to fry, filled with meat and walnuts.
PackSmall meat-filled shishbarak dumplings, ready to cook in yoghurt.
PackArabic coffee with cardamom, hibiscus, sahlab, jallab and qamar al-din.
9 productsA zesty lemon-and-mint cordial — dilute for an instantly refreshing summer drink.
500 mlFragrant rose syrup to sweeten drinks, desserts and homemade lemonade.
500 mlTraditional sahlab powder for a warm, creamy winter drink topped with cinnamon and nuts.
300 gA classic Levantine jallab concentrate of carob and dates — just add water, crushed ice, pine nuts and raisins.
750 mlDeep-red dried hibiscus petals for a tart, refreshing tea served hot or iced.
150 gA bold, aromatic coffee-and-cardamom blend, ground fine for the traditional dallah.
500 gFreshly ground dark-roast Arabic coffee generously blended with cardamom — the taste of Jordanian hospitality in every cup.
250 gPantry baskets and boxes for Ramadan, Eid and celebrations.
15 productsA curated gift box of five small jars: mixed pickles, turnip, makdous, cracked olives, and chili. A heartfelt taste of the Jordanian pantry, ready to give.
1.5 kgAn elegant assorted box of pistachios, cashews, almonds, and roasted seeds arranged for gifting on Eid, weddings, and special occasions. The perfect Jordanian gesture of hospitality and generosity.
1 kgTwo jars of pure wildflower and citrus-blossom honey harvested from the forests of Ajloun, presented in a linen-lined gift box. A pure and wholesome gift for new mothers, recovering patients and cherished guests.
1 kgA celebratory basket of chocolate-coated dates, sugared almonds, mughli spices and rosewater-scented sweets tied with a golden ribbon. The perfect congratulatory gift to bless a new marriage or the arrival of a newborn.
2.5 kgA classic Jordanian breakfast pairing of grape molasses and stone-ground sesame tahini, ready to swirl together into the beloved dibs bi-tahini. A nostalgic, energy-rich start to the morning straight from the mouneh pantry.
700 gA gift box pairing homemade tomato paste, hot pepper paste, and red shatta in matching glass jars with a cloth tie. A thoughtful taste of the Jordanian pantry for hosts and homesick expats.
3×300 gAn elegant gift box pairing three signature Jordanian honeys: sidr, wildflower, and citrus blossom, each in its own jar. The perfect host gift or premium addition to any pantry.
3×250 gAn elegant gift set of three signature molasses, grape, carob, and pomegranate, packaged together to showcase Jordan's finest mouneh tradition. A thoughtful, authentic present for hosts and lovers of heritage flavors.
1.05 kgA lavish wooden hamper bringing together cold-pressed olive oil, premium zaatar, mountain honey, mixed roasted nuts and Medjool dates from across the kingdom. The ideal grand gesture for weddings and engagements that celebrates the best of the Jordanian pantry.
5 kgA thoughtfully curated Ramadan basket with qamar al-din apricot sheets, dried apricots, ajwa dates, jallab syrup and roasted qudameh for nourishing iftar and suhoor. A warm way to share the blessings of the holy month with family and neighbors.
3 kgAn elegant gift tray of sugared malban, stuffed mamoul, sugar-coated almonds (mlabbas) and a generous mix of premium nuts for Eid visits. Beautifully arranged to welcome guests and exchange greetings with sweetness.
2 kgA classic gift box pairing a bottle of extra virgin olive oil from the Ajloun hills with freshly milled green zaatar. A simple, soulful present that captures the essence of every Jordanian breakfast table.
1 kgHand-selected jumbo Medjool dates grown in the warm Jordan Valley, layered in a luxury presentation box. A refined gift for Ramadan, condolences and corporate occasions that never goes out of style.
1 kgEverything for an authentic morning spread: olive oil, zaatar, homemade fig jam, white nabulsi-style cheese and a jar of sun-dried tomatoes. A heartfelt housewarming gift to start any new home off right.
2 kgA welcoming hamper of cardamom-rich Arabic coffee, roasted pistachios, salted cashews and toasted watermelon seeds. Made for guest gatherings and diwan hospitality in the warm Jordanian tradition.
2.5 kgOlive oil and laurel soap, with Dead Sea salt and mud.
7 productsMineral-rich Dead Sea mud soap that cleanses and revitalises the skin.
150 gDelicately rose-scented olive-oil soap for a soft, fragrant cleanse.
150 gClassic pure olive-oil soap, cured the traditional way — gentle, mild and kind to skin.
300 gOlive and laurel-berry oil soap, prized for its rich lather and earthy scent.
200 gTraditional bar soap made purely from olive oil in the time-honored Levantine method, gentle on skin and hair. A natural pantry-to-bath staple found in every Jordanian home alongside the oil tins.
4 pcs
