Ground
Cumin
كمّون
Earthy and warm. The backbone of Levantine seasoning.
Single Spices
The classics, as good as they can be.
The core range that every blend is built on. Single spices from named origins, bought whole and ground in small batches days before packing.
Whole
Coriander
كزبرة
Floral, citrusy seed. Toasted whole or freshly ground.
Whole
Black Pepper
فلفل أسود
Tellicherry-grade berries with a slow, clean heat.
Ground
Paprika
بابريكا
Sweet, deep red and sun-dried. Colour and body for stews.
Ground
Turmeric
كركم
Bright gold, gently bitter. Colour for rice and marinades.
Ground
Cinnamon
قرفة
Sweet bark, warm and rounded. For rice, stews and desserts.
Whole
Cardamom
هيل
Green pods with a cool, resinous perfume. Coffee, rice, mandi.
Whole
Cloves
قرنفل
Intense and sweet. A few go a long way in rice and broth.
Ground
Allspice
بهار حلو
Clove, cinnamon and nutmeg in one berry. Essential to Syrian cooking.
Ground
Nutmeg
جوزة الطيب
Warm, sweet and aromatic. For béchamel, kibbeh and stuffing.
Ground
Sumac
سمّاق
Tart, fruity, deep crimson. Salads, grills, onions.
Whole
Dried Mint
نعناع مجفّف
Cool and clean. Yoghurt, soups, salad dressings.
Whole
Dried Lime (Loomi)
لومي
Sun-dried lime with a smoky sourness. Kabsa and Gulf stews.
Whole
Chilli Flakes
رقائق فلفل حار
Aleppo-style flakes: fruity heat that builds slowly.
Ground
Ginger
زنجبيل
Sharp, warming, bright. Marinades, teas, baking.
Whole
Bay Leaves
ورق غار
Whole leaves for slow stocks, rice and braises.
Whole
Saffron
زعفران
Whole threads, hand-picked. Steep before use.
Whole
Sesame
سمسم
Toasted hulled seeds. Za’atar, bread, dukkah.
Distribution
The full range, in retail jars and foodservice bulk.
We are looking for importers, regional distributors and HoReCa suppliers who share our attention to detail.