Israeli Made Za’atar Herb Spice Mix that is in a 4 oz Jar. Bread Dip, Gourmet Spices, No MSG Handcrafted in Jewish Kosher Kitchen.


3 in stock


Israeli Za’atar Spice Mix Herb
4 oz Jar (The Jar is clear)
Organic Kosher
Bread Dip, Gourmet Spices, No MSG

My Israeli Za’atar Seasoning Blend combines Pure Hand cut Israeli herbs Native to Israel Grown in the Judean & Negev Desert of Israel. Known as Negev Oregano (Origanum Dayi), Syrian Oregano, Sesame seed, Summer Savory, Sumac, Hyssop leaf, Thyme leaves, and Sweet Basil leaves. Made in Jewish Kosher kitchen.

Long before the establishment of the State of Israel in 1948, and particularly before the late 1970s, Israeli Jewish fusion cuisine had developed into a uniquely diverse experience in eating in Israel. Many Jewish people came to Israel from Turkey, Iran, Syria, Spain, and Yemen with different Zaatar recipes. You can visit two or three families and each one will have their own za’atar blend. Each region takes ownership of a particular variation of Za’atar, and is one most commonly found spice mix in the kitchens of Israel.

In Jewish tradition, Saadiah (d. 942), Ibn Ezra (d. circa 1164), Maimonides (1135–1204) and Obadiah ben Abraham (1465–1515) identified the ezov mentioned in the Hebrew Bible (Hebrew: אזוב, Samaritan Hebrew: with the Arabic word “za’atar”. Ezov/za’atar is particularly associated with ritual purity ceremonies, such as preparing the ashes of the red heifer (Numbers 19:6) and handling bodily contaminations (Leviticus 14:4, 6, 51–52; Numbers 20:18).

The Children of Israel are also said to have used a clump of ezov/za’atar stalks to daub the blood of the Paschal sacrifice on the doorposts of their houses before leaving bondage in Egypt (Exodus 12:22). The children of Israel were later known as Jewish people from the book of Esther because they were taken captives from Judea which was Israel and its capital was Jerusalem. Judea was the name of Israel in ancient times.

King David refers to the purifying powers of the herb in Psalm 51:7, “Cleanse me with ezov/za’atar and I shall be purified.” Much later, ezov/za’atar appears in the 2nd century CE Mishnah as an ingredient in food at that time in Judea (‘Uktzin 2:2), while elsewhere in the Talmud there is mention of herbs ground into oil (a preparation called mish’cha t’china in Aramaic, משחא טחינא), but it is not specified whether this was like the za’atar mixes known today.

In the 12th century Maimonides described the use of the za’atar (צעתר) he identified in contemporary cuisine, noting that “the ezov mentioned in the Torah is the ezov that the Jewish people ate and season their stews and breads with it.” (Mishneh Torah, Parah Adumah 3:2)



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