Home of The Spice Rack Spice History Spice Book:   A to Z Which to Use Seasoning Mixes Storing Spices Shelf Life Preserving Herbs Spicy Tips & FAQs Spicy Wedding? Spice Links	Spice Book Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z   Sources Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet. Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.
	Z Za'Atar (Zahtar): Popular blend of the Middle East.  Za'Atar refers to a particular herb which grows in the Middle East: Hyssop, specifically the variety known as Syrian hyssop. It is usually mixed with sesame seeds, ground sumac, and possibly other ingredients, depending on family recipes. The following is a combination for replicating Za'Atar. Za'atar substitute 2 teaspoons oregano 2 teaspoons basil 2 tablespoons ground thyme 1 teaspoon thyme 2 teaspoons savoury 2 teaspoons ground marjoram 1/2 teaspoons whole, dry marjoram 1/2 cup sesame seeds 1 tablespoon sumac (if available - see Middle Eastern store) OR 1 1/2 teaspoons zest of two lemons, very finely minced Makes a scant 1/3 cup. Cut pita bread into wedges, sprinkle with Za'atar, a little salt, and olive oil, bake for 5 minutes at 350F. Nice sprinkled on sliced onions with a bit of oil for sandwiches and salads.	Back to Index
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