A trio of iconic, traditional spice blends created by the real authorities in their country of origin.  Za'atar, Herbes de Provence, and Five Spice.

Made in United States 

 Za'atar: Our Za'atar is made with Palestinian za'atar oregano, a very special herb that forms the backbone of this iconic seasoning. Inspired by the traditional Palestinian za'atar blend, we mixed the za'atar oregano with our famous black lime from Guatemala, as well as benne seeds, a sesame relative with African roots that's grown in the American south. Ingredients: Toasted benne seeds, sumac, za'atar oregano, kosher salt, black lime Cooking Tips: Mix with olive oil as a dip for bread or rub for vegetables or protein Use as a rub for baked chicken or eggs Roast vegetables and potatoes, then top with tahini and za'atar

Za'atar (Origanum syriacum), toasted sesame seeds, sumac, salt, citric acid 

Herbes de Provence: Herbes de Provence is an iconic blend of hardy, aromatic herbs and a cornerstone of French cooking. Unlike every other product in the US, ours is truly grown and blended in Provence itself, by a cooperative of farmers who cultivate heirloom herbs and craft a perfectly balanced, traditional mélange. Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics. Cooking Tips: Rub on proteins (especially chicken) before braising or baking Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread. Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry

Rosemary, savory, oregano, thyme 

Five Spice: Our Five Spice is an ancient, aromatic, versatile blend beloved across East Asia. Called Ngũ Vị Hương in Vietnamese and 五香粉 in Chinese, it's named for the five traditional Chinese flavors (sweet, bitter, tart, salty and savory). It brings a warm, savory, slightly spicy burst of flavor to grilling rubs, stews, sauces, stir-fries, braises and red cooking. Cooking Tips: Combine with soy sauce as a glaze for cooking protein or hearty vegetables Use as a sub for cinnamon in desserts Add to braises, beans and other long-cooked dishes

Star anise, cinnamon, ginger, chili pepper, clove, black pepper, cardamon, fennel seed, prickly ash peppercorns