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A jar of hyssop /zaatar (also spelt Z’atar or Za’aatar, Zahatar or Zatar) a spice mixture that has been popular in the Middle East for centuries.
A typical Middle Eastern breakfast, to this day consists of bread dipped in olive wood and zaatar. Zaatar is commonly available in the Middle East in dried form, as a mixture of hyssop, sesame seeds, salt and sometimes olive oil.
*Serving Suggestions: *
This Zaatar spice is a multi-purpose spice that can be used to enrich the flavour and aroma of many types of dishes. It is excellent for salads, soups, meat, white cheeses, eggs, pizzas, bourekas and other pastries. Besides adding a wonderful flavour to all kinds of foods Zaat’ar is considered to have many health benefits as well.
Ingredients: Hyssop (Marjora Syiriacal), Sesame, Elm Leaved Sumac, Citric Acid, Salt
Kosher – Badatz - Under the supervision of Rabbi Mordehai Zamir, Jezreel Valley Regional Council
Give Back to the Community - this product is packed by workers with special needs
No Preservatives - No Artificial Coloring - Natural Ingredients Only
The main ingredient of the ancient zaatar mixture is Hyssop (Marjora Syiriacal). It is one of the better-known plants of the Bible and it is referred to in ten different places in the Old Testament and two in the New Testament.
Hyssop is a common herb which grew in Bible times and it still grows extensively today in many varieties in Israel and the Middle East. Common varieties grow to about two feet tall and spread about a foot. It has beautiful purple blue flowers and a strong mint smell. In olden days, it was used to clean sacred places, such as the temple because it is thought to have had detergent properties. In ancient times it was used as an infusion to cure stomach aches, tooth ache, gum problems and various digestive disorders.
Manufactured by Huri, it was Huri’s father who is responsible for adapting the wild hyssop into a cultivated plant that can be grown by farmers in hundreds of acres of fields across Israel, so no one knows more about Zaatar than Huri does.