Most of what we sell is one ingredient from one grower. The blends are different: they are recipes we built ourselves, batch-tested at the counter before they ever got a label, and remade weekly rather than warehoused.
Za’atar, baharat and berbere are the three we keep in stock year-round. Seasonal blends rotate through the fourth jar on the counter and rarely last more than a month.
Ask at the counter if you want a blend adjusted, less chile, more citrus, whatever the dish calls for. We mix in front of you in small amounts.
