The complete guide to Israeli spices — za'atar, baharat, sumac, hawaij, and more. History from biblical hyssop to modern Israeli cooking, how to use each spice, and where to buy authentic Israeli spice blends shipped from Israel to the USA. Shop at KosherTop.

Walk into any Israeli home on a Friday morning and you will find the same thing on the kitchen counter: a small bowl of olive oil, a plate of fresh-baked bread or pita, and a jar of za'atar.

The bread is torn, dipped in the oil, pressed into the za'atar. That's breakfast. That's Shabbat morning. That's Israel.

Za'atar — a fragrant blend of dried hyssop (a type of oregano native to the Eastern Mediterranean), sumac, toasted sesame seeds, and salt — is so central to Israeli food culture that the phrase "za'atar and olive oil" is shorthand for the Israeli kitchen the way "ketchup and mustard" is shorthand for an American barbecue.

But za'atar is only the beginning. Israeli cooking draws on a rich spice tradition that runs through Yemenite, Moroccan, Iraqi, Sephardic, and Ashkenazi kitchens — a layered history that shows up in the spices: hawaij from Yemen, baharat from the Ottoman Levant, ras el hanout from the Maghreb, and the biblical herbs that appear in both ancient texts and modern Israeli farmers' markets.

This is a guide to those spices: where they come from, what makes them distinctive, and how to use them.

Za'atar — Israel's Essential Spice

The Plant

Za'atar in Arabic and Hebrew refers first to a plant: Origanum syriacum, also called Lebanese oregano, Syrian oregano, or Bible hyssop. It grows wild on rocky hillsides throughout the Eastern Mediterranean — in Israel, Lebanon, Syria, and Jordan — and has been growing there for millennia.

The biblical plant called ezov (אֵזוֹב) in Hebrew — the "hyssop" of the King James Bible — is almost certainly this plant. In the Torah, ezov was used in purification rituals in the Temple in Jerusalem: a bundle of hyssop was dipped in water mixed with the ashes of a red heifer and sprinkled on those who had become ritually impure. "Purge me with hyssop, and I shall be clean" (Psalm 51:9) — this is the ezov of the ancient Israelites.

The plant has been a medicinal herb in the region since at least the 10th century, when it appeared in Baghdad's Kitāb al-Ṭabīkh (the oldest surviving Arabic cookbook). By the 13th century, Levantine cookbooks were including it in almost every recipe.

The Spice Blend

What most people mean by "za'atar" today is the blended spice mix — dried Origanum syriacum ground together with other ingredients into a bright green, fragrant, slightly tangy powder. The standard Israeli blend:

The ratio varies by region and family tradition. Israeli za'atar is typically green and herb-forward. Lebanese za'atar often has more sumac, giving it a redder color and more tartness. Some Israeli spice shops add thyme, marjoram, or dried oregano to the hyssop base.

The key is the wild hyssop. Substituting ordinary oregano or thyme produces something that tastes vaguely similar but lacks the specific floral, slightly medicinal fragrance of Origanum syriacum.

Israeli Za'atar Culture

In Israel, za'atar is not a specialty ingredient. It is a pantry staple — present in virtually every Israeli home regardless of background, from Mizrahi to Ashkenazi, secular to religious.

The Israeli za'atar breakfast is deeply embedded in the culture:

1. Tear fresh bread (or pita, or challah on Shabbat)
2. Dip in good olive oil
3. Press into the za'atar
4. Eat. Repeat.

This is served at Israeli hotels as part of the "Israeli breakfast." It appears at every Shabbat morning table. It is the default thing to do with bread in an Israeli kitchen.

How to Use Za'atar

The Classic: Za'atar Bread (Manakish / Lachuch)

Mix za'atar with enough olive oil to make a thick paste. Spread generously on flatbread or pita. Bake at high heat until the edges crisp. Serve hot.

This is manakish — flatbread with za'atar — one of the most ancient and widespread recipes in the Levant. In Israel it is sold in bakeries, at street stands, and in Arab cities like Akko and Nazareth as a morning meal.

Za'atar on Eggs

Fried eggs, poached eggs, or shakshuka: sprinkle za'atar over the top just before serving. The heat wilts the spice slightly and releases the fragrance. A drizzle of good olive oil alongside.

Za'atar Roast Chicken (Dajaj bil Za'atar)

Mix za'atar with olive oil, lemon juice, and garlic into a thick marinade. Coat chicken pieces generously. Roast at 200°C / 400°F for 45-55 minutes until the skin is deeply charred and fragrant. One of the essential Israeli home cooking recipes.

Za'atar on Hummus

Sprinkle over hummus with a drizzle of olive oil. Standard presentation at Israeli hummusiot and for home serving. The sesame in the za'atar echoes the tahini in the hummus.

Za'atar Vinaigrette

Whisk together: 2 tablespoons za'atar, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, salt. Dress arugula, tomato, and cucumber salad. Israeli summer salad elevated.

Za'atar on Labneh (Strained Yogurt)

Pool labneh on a plate. Drizzle olive oil. Heap za'atar in the center. Serve with flatbread. A classic Israeli mezze component.

Za'atar on Roasted Vegetables

Toss vegetables (cauliflower, sweet potato, eggplant) with olive oil and za'atar before roasting. The sesame toasts; the hyssop caramelizes; the sumac brightens the whole dish.

Sumac — The Souring Agent

Sumac (Rhus coriaria) is a dark red, tart spice ground from the dried berries of the sumac bush, which grows throughout the Mediterranean and Middle East. It is one of the oldest spices in the region — mentioned in ancient Assyrian texts and used throughout the Roman Empire as a souring agent before lemons became widely available.

Sumac provides tartness — a lemony, fruity acidity — without adding liquid. This makes it useful in dry rubs, spice blends (it is a key ingredient in za'atar), and as a finishing spice sprinkled over dishes just before serving.

Israeli uses:

• Sprinkled over hummus (along with za'atar and olive oil)
• On raw onion salads — sumac macerated with sliced onion for 20 minutes turns the onions pink, reduces their sharpness, and creates a tangy side dish
• Over grilled fish or chicken
• In fattoush salad dressing
• On avocado toast (a very Israeli upgrade)

Flavor profile: Tart, fruity, lemony with a slight astringency. Less acidic than lemon juice; more fruity. No heat.

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Hawaij — Yemen's Gift to Israeli Coffee and Cooking

Hawaij (הַוַויַאג') is the Yemenite spice blend that came to Israel with the Yemenite Jewish community — one of the largest and oldest Jewish communities in the Middle East, with roots stretching back to antiquity.

There are two completely different hawaij blends:

Hawaij for Coffee (קפה הוויאג')

A warm, sweet blend used to spice Yemenite-style coffee:

• Ginger — dominant warming note
• Cardamom — fragrant, slightly floral
• Cloves — depth and warmth
• Cinnamon — background sweetness

This is stirred into strong black coffee (or added to the grounds before brewing), producing a spiced coffee that is the national drink of Yemen and a beloved tradition in Yemenite Israeli homes. A cup of hawaij coffee is warming, fragrant, and unlike anything in the standard coffee canon.

Hawaij for Cooking (בשר הוויאג')

A savory blend used in Yemenite cooking, particularly for soups, stews, and meat dishes:

• Black pepper — dominant
• Turmeric — color and earthiness
• Cumin — depth
• Cardamom — aromatic sweetness
• Sometimes coriander, cloves, or caraway

Hawaij for cooking is the primary seasoning in Yemenite maraq (soup), jachnun (slow-baked Shabbat pastry), and kubane (Yemenite overnight bread). It gives Yemenite-Israeli food its characteristic yellow-gold color and warm, complex spice profile.

How to use hawaij for cooking: Add 1-2 teaspoons to soups and stews. Use as a dry rub for chicken or lamb before roasting. Mix with olive oil for a marinade. Add to rice cooking water for a fragrant, golden pilaf.

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Baharat — The All-Purpose Blend

Baharat (بهارات) simply means "spices" in Arabic — derived from the Persian bahar. It is the general-purpose warm spice blend of the Levant and Arabian Peninsula, with roots in the Ottoman Empire and medieval Arabic cooking.

The standard Levantine baharat (sometimes called sabaa baharat — "seven spices"):

• Allspice
• Black pepper
• Cinnamon
• Cloves
• Coriander
• Cumin
• Nutmeg

The blend arrived in Israel with the Sephardic and Mizrahi communities from Iraq, Syria, and Lebanon. In Israeli cooking, baharat appears in:

• Kubeh (Iraqi/Kurdish dumplings filled with meat and spices)
• Mahshi (stuffed vegetables — peppers, zucchini, grape leaves)
• Lamb dishes and slow-cooked meat stews
• Rice dishes — particularly the Iraqi-Jewish tradition of t'bit (slow-cooked Shabbat chicken with rice)
• Kofta (ground meat skewers)

Flavor profile: Warm, complex, aromatic, with cinnamon-forward sweetness balanced by pepper heat. Not hot in the chili sense — warm and deeply savory.

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Ras El Hanout — The Moroccan Master Blend

Ras el hanout (رأس الحانوت) means "head of the shop" in Arabic — the spice merchant's best blend, reserved for the finest dishes. It arrived in Israel with the Moroccan Jewish community, one of the largest groups in Israeli society.

A complex blend of up to 30 spices, the Israeli Moroccan version typically includes: cardamom, cinnamon, ginger, turmeric, coriander, cumin, pepper, cloves, allspice, dried rose petals, and sometimes lavender or mace.

In Israeli Moroccan cooking, ras el hanout is used in:

• Couscous (for the broth/stew ladled over it)
• Tagine (slow-cooked meat with preserved lemon and olives)
• Lamb dishes and stuffed vegetables
• Bastilla (the sweet-savory pigeon or chicken pie, served at Moroccan-Israeli celebrations)

Flavor profile: The most complex of the Israeli spice blends — floral, warm, aromatic, with depth from multiple overlapping ingredients. No single note dominates.

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The Israeli Spice Guide at a Glance

Building an Israeli Spice Pantry

If you want to cook Israeli food at home, these are the spices to start with:

Essential (buy first):

1. Za'atar — use it daily; on bread, on eggs, on everything
2. Sumac — sprinkle on hummus; use in salads and marinades

For Shabbat cooking: 3. Baharat — for any meat dish, stuffed vegetables, or rice 4. Hawaij for cooking — for soups and slow-cooked chicken

For baking and coffee: 5. Hawaij for coffee — spice your coffee on Shabbat morning

For Moroccan-Israeli cooking: 6. Ras el hanout — for tagine and couscous

Why Buy Israeli Spices from KosherTop?

Freshness from the Source

Spices lose potency within 6-12 months. Spices that have been sitting in a US warehouse for a year before reaching the store are already past their best. KosherTop ships directly from Israel, where the spices are packed fresh for export.

Authentic Israeli Blends

Za'atar bought in a US supermarket is often a generic Middle Eastern blend — not the specific Israeli tradition. Israeli za'atar from KosherTop is made by Israeli spice producers using Origanum syriacum, the specific plant of the Eastern Mediterranean, with the proportions of the Israeli tradition.

Kosher Certified

All spices from KosherTop carry Israeli kosher certification — important for those who keep kosher strictly, as spice blends can contain non-kosher filler ingredients in uncertified versions.

The Full Range

Israeli spice culture is diverse — Yemenite, Moroccan, Iraqi, Sephardic traditions layered on top of each other. KosherTop carries the full range: za'atar, sumac, hawaij (both kinds), baharat, ras el hanout — the complete Israeli spice pantry.

🛒 Shop All Israeli Spices at KosherTop →

Za'atar Roast Chicken — The Recipe

The most-made Israeli recipe in home kitchens. Serves 4.

Ingredients:

• 1 whole chicken, cut into pieces (or 8 bone-in, skin-on thighs)
• 4 tablespoons za'atar
• 4 tablespoons good olive oil
• Juice of 1 lemon
• 4 garlic cloves, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper

Method:

1. Mix za'atar, olive oil, lemon juice, garlic, salt, and pepper into a thick paste
2. Score the chicken skin and rub the paste under the skin and all over the outside
3. Marinate for at least 1 hour, ideally overnight in the refrigerator
4. Preheat oven to 200°C (400°F)
5. Roast for 45-55 minutes, basting once at the halfway point, until skin is deeply golden and charred at the edges
6. Rest for 10 minutes before serving

Serve with: roasted tomatoes, Israeli salad, tahini sauce, and fresh pita for scooping

This dish fills the house with the fragrance of za'atar and roasting garlic — one of the defining smells of an Israeli Friday afternoon.

KosherTop is Israel's premier online store, shipping authentic Israeli food and spices — including the full range of Israeli spice blends from za'atar to hawaij, baharat, sumac, and ras el hanout — directly from Israel to customers across the USA and worldwide. Based in Hod Hasharon, Israel. Operating since 2015.