Quality & Sourcing

Quality you can taste, not just read.

Quality at Mezaj is not a certificate on the wall. It is a set of habits, repeated on every batch, that a chef can taste.

01 How ingredients are selected

We buy whole seeds, pods, bark and leaves. Pre‑ground spice loses its volatile oils within weeks; whole spice keeps them for a year or more.

Aleppo pepper from Aleppo. Coastal wild thyme. Cardamom and pepper from growers we have visited. Every lot is logged with its origin and harvest.

Samples are toasted and ground in our kitchen before a lot is accepted. Dull, dusty or off‑aroma lots are rejected, however good the deal.

02 Blending and testing with chefs

01
Brief from the kitchen

A chef brings a dish and the house mix they already use. We map what each spice is doing.
02
Weighed formulation

The mix is rebuilt to the gram, with toasting and grind size fixed for each ingredient.
03
Service trial

The blend runs through full services in the chef’s kitchen. Adjust, retest, repeat until nothing needs touching.
04
Chef sign‑off and batch control

The chef signs the final formula. Every production batch is tasted against a retained reference sample.

03 Packaging standards

Ground within days of packing, in small batches
Glass jars with airtight lids for retail; foil‑lined foodservice pouches for bulk
Lot number, origin and pack date on every unit
No fillers, anti‑caking agents, colourings or flavour enhancers

04 Certifications

Certification status to be confirmed before launch.

Distribution

We are looking for importers, regional distributors and HoReCa suppliers who share our attention to detail.