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Popular in: The Middle East into Turkey and North Africa.
The blend: The two basic styles are green (aka Israeli), made with thyme—alone, or with other herbs—plus sesame seeds; and red (aka Syrian), adding zingy sumac, cumin, and coriander.
Flavors: Pungently herbaceous, nutty, and sometimes tart.
How to use it: Sprinkle over bread before baking, pat onto chicken or salmon before grilling, or whisk into vinaigrette for green salad.