Green Fields Zaatar Thyme Mix (Thyme from Jenin)
Green Fields Zaatar — Made with Jenin Thyme
Three ingredients. Thyme from Jenin, sesame, and sumac. Nothing else.
No wheat. No bran. No added salt. No colouring, no anti-caking agents, no fillers of any kind. This is زعتر ممتاز in the original sense of the term — the grade defined by what has been left out.
Why the thyme matters
The thyme in this blend comes from Jenin, long regarded across the Levant as producing some of the finest thyme in the region. It carries a deeper, more resinous character than the commodity thyme used in most commercial blends, and it is the reason this zaatar tastes the way it does. We buy it as thyme, not as a pre-made mix, and blend it ourselves in Amman.
What's in the jar, and what isn't
Most commercial zaatar is bulked out. Roasted wheat, bran, semolina, and salt are all common — they add weight cheaply, dilute the thyme, and are why so much supermarket zaatar tastes flat and salty rather than herbal. Ours contains none of them.
Leaving out the salt also means you season to your own taste. If you are watching your salt intake, or cooking for someone who is, this blend gives you the control that a pre-salted mix takes away.
How to use it
Manaqish — Mix with olive oil to a loose paste, spread on dough, and bake until the edges colour.
With labneh — Spread labneh in a shallow dish, pool good olive oil in the centre, and scatter zaatar generously over the top.
On bread — Dip bread in olive oil, then in zaatar. The simplest way to taste the quality of a blend, and the most honest test of one.
In cooking — Rub over chicken or lamb before roasting, toss with roasted vegetables or potatoes, sprinkle over salads and grilled halloumi, or fold into olive oil as a dressing.
Ingredients
Thyme, sesame, sumac.
Contains sesame. No added salt. No preservatives, colouring, or additives of any kind.
From Green Fields Oils
Blended in our own facility in Amman, Jordan, in small batches. Produced in an ISO 22000 certified facility. Halal certified. Available in retail packaging, bulk, and private label.
Store in a cool, dry place away from direct sunlight. As with any natural herb product, colour and aroma may vary slightly between batches with the season and harvest.
| SKU | 674-1 |
|---|---|
| Weight | 0.350000 |
| Brand | Green Fields |
| Country of Manufacture | Jordan |
What Makes Our Zaatar Different
It starts with a different plant
Our thyme is Levantine wild thyme — Origanum syriacum — not the cultivated European thyme (Thymus vulgaris) used in most zaatar produced outside the region.
Despite sharing a name, these are different botanical genera. Origanum syriacum is closer to oregano than to true thyme, and it carries a far richer concentration of aromatic oils — particularly carvacrol and thymol. That is what gives Levantine zaatar its warm, deep, resinous character and the aroma that lingers. European thyme is lighter, sharper, and thinner by comparison.
This is why people who first taste "zaatar" made abroad often feel something is missing. What's missing is the plant.
And it doesn't grow this way anywhere else
Origanum syriacum belongs to the Levant. It grows wild on the hillsides of Palestine, Jordan, Lebanon and Syria, and draws its aromatic intensity from this region's soil, altitude and climate. It can be cultivated elsewhere, but it does not taste the same — much as with olives or grapes.
The thyme comes from Jenin
Among Levantine growing areas, Jenin has been known for the quality of its thyme for generations. That is where ours comes from. We buy it as thyme, not as a ready-made blend, and mix it ourselves in Amman in small batches.
Three ingredients. Nothing else.
Jenin thyme, sesame, and sumac. No wheat, no bran, no semolina, no added salt, no anti-caking agents.
That isn't a minor detail. When roasted wheat or bran makes up half the jar, what you're buying is thyme-flavoured flour rather than zaatar. The difference shows in the colour, in the aroma when you open the container, and in the first mouthful.
The History of Zaatar: A Culinary Journey Through Time
Have you heard the one about the thyme traveler? It went back four seasons and still couldn't find a better herb than zaatar! In a more serious vein, zaatar, a blend of herbs, sesame seeds, and sumac, has a rich history that spans centuries. This essay will delve into the historical journey of zaatar, its evolution, and how we, in our unique approach, have refined the art of making this iconic seasoning.
Ancient Beginnings
Zaatar's story begins in the ancient Middle East. Historical records suggest that zaatar, primarily made from wild thyme, was more than just a culinary ingredient; it was a key component in medicinal practices. The Ancient Egyptians used thyme for embalming, and the Greeks bathed in it for its purifying properties.
The Evolution of Zaatar
As centuries passed, zaatar evolved. By the Middle Ages, it had become a staple in Middle Eastern cuisine. The blend, initially just wild thyme, began to incorporate other ingredients like sesame seeds and sumac, each bringing its unique flavor and health benefits.
The process of making zaatar also saw significant changes. Initially, thyme was simply dried and mixed with other ingredients. However, as culinary practices developed, so did the methods of preparing zaatar. The introduction of toasting sesame seeds, for instance, added a nutty depth to the mix.
Zaatar in Cultural Context
Zaatar has always been more than just a seasoning. In many Middle Eastern cultures, it is a symbol of hospitality and tradition. It's commonly served with bread and olive oil, a simple yet profound gesture of welcome. This tradition has been passed down through generations, making zaatar a timeless link to cultural heritage.
The Science Behind Zaatar
Recent studies have highlighted the health benefits of zaatar. Thyme, rich in vitamins and antioxidants, is known for its anti-inflammatory properties. Sesame seeds add not only flavor but also a healthy dose of minerals. Sumac, with its tangy flavor, is celebrated for its digestive benefits.
Zaatar in the Modern World
Today, zaatar has crossed borders and become a beloved ingredient worldwide. In cooking... from sprinkling on bread and salads to seasoning meats.. has made it a global favorite.
Our Unique Twist on Tradition
We stand out with our unique approach to making zaatar. We begin by gently brushing the thyme leaves with olive oil, a method that enhances the herb's natural flavors. The leaves are then carefully crushed, ensuring the preservation of their aromatic oils. Toasted sesame seeds and sumac are added, creating a blend that's rich in tradition yet distinctly modern.
In the end..
From ancient medicinal uses to a modern kitchen staple, zaatar has stood the test of time. Its evolution is a testament to the enduring power of culinary traditions. Our method of incorporating olive oil and carefully selected ingredients has added a new chapter to the zaatar story, one that honors its rich history while embracing different tastes. Zaatar is not just a mix of herbs and spices; it's a legacy of flavors, a bridge between the past and present, and a celebration of culinary brilliance.
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