Organic sumac, za’atar and dukkah, three very different ways to bring more flavour to everyday cooking. From tangy and herby to nutty and aromatic.

No products found
Use fewer filters or remove all

  • Grown in Permaculture

    Good for the land, good for us.


    By working with nature instead of against it, the farm keeps the soil healthy, focuses on biodiversity & grows our dates without pesticides.

  • Finger painted hand symbol with outline of heart in the middle of palm

    Hand-harvested

    Picked by real people, not machines.


    Our dates are harvested by hand, allowing each fruit to be picked at the right time by farmers who know the palms.

  • Family Visit = Farm Visit

    Home means the palms, too.


    Maan, the co-founder of dattelmond, visits the farm whenever he visits his family in Saudi Arabia. It means staying connected to the people who grow our dates & seeing for ourselves what’s happening on the farm.

1 3

Three spices, three very different ways to season a meal

Sumac, za’atar and dukkah each bring something different to the table. Sumac is fruity and pleasantly tart, za’atar combines herbs with toasted sesame, and dukkah adds a crunchy mix of nuts, seeds and spices.

They’re especially good for finishing everyday food. A pinch over tomatoes, a spoonful on hummus or a little bowl beside warm bread can make a familiar meal taste different without much extra effort.

These are traditional flavours from Middle Eastern and North African kitchens. The blends we offer are prepared by Orgánica Superfoods in Spain, while our single-ingredient sumac comes from Iran.

What’s the difference between sumac, za’atar and dukkah?

Sumac is a ground spice with a fruity, lemon-like tang. Try it over tomatoes, onions or hummus.

Za’atar is a herby blend with toasted sesame and sumac. It’s lovely with olive oil and warm flatbread, but also works on eggs and roasted potatoes.

Dukkah is a coarse, crunchy Egyptian-style blend made with hazelnuts, sesame and spices. Dip bread into olive oil and then dukkah, or sprinkle it over hummus and roasted vegetables.

How do I get started with these spices?

Start with something you already like eating. Sprinkle sumac over sliced tomatoes with olive oil, add za’atar to a fried egg, or scatter dukkah over warm roasted carrots.

If you have some fresh bread, put out a bowl of olive oil and another with za’atar or dukkah. Dip the bread into the oil first, then the seasoning. It’s a simple way to taste what makes each blend special.

faq

Which spice should I try first?

For something fresh and tangy, start with sumac. If you love herbs and sesame, try za’atar. If you want something nutty and crunchy, dukkah is a good choice.

All three are easy to use without following a special recipe.

Are sumac and za’atar the same thing?

No. Sumac is a tart, ground spice made from sumac berries. Za’atar is a seasoning blend that includes herbs, toasted sesame and sumac.

That’s why za’atar has both a herby flavour and a little of sumac’s tang.

Do these spices contain nuts or sesame?

Our dukkah contains hazelnuts and sesame. Our za’atar contains sesame. Our sumac is made from ground sumac only.

If you have an allergy, always check the ingredients and any allergen information on the individual product packaging before eating.

When should I add these spices while cooking?

Sumac, za’atar and dukkah all work especially well as finishing seasonings, sprinkled over food just before serving.

Dukkah is best added at the end if you want to keep its crunch. You can also mix za’atar with olive oil before spreading it on bread.

How should I store the spices?

Keep the packs tightly closed in a dry place away from direct light and heat. Use a clean, dry spoon, especially when taking a little out to sprinkle over food.

Always follow the best-before date and any additional storage instructions on the pack.

Community Reviews

4.94 ★ (201)
Verified