Spice Shops in Lebanon: Zaatar, Sumac, Seven-Spice Mixes

A good Lebanese spice shop smells like a market in Aleppo — pyramid bowls of bright sumac, blocks of mastic, and tin sacks of dried roses. The biggest concentrations are in the souks of Tripoli, Saida, and Beirut's Burj Hammoud area.

Essentials in Lebanese cooking

• Zaatar mix: wild thyme, sumac, sesame, salt — every shop has its own proportions.
• Seven-spice (bhar): warm mix used in kafta, rice, and meat stuffings.
• Sumac: bright red ground berries; lemony tang for fattoush and grilled meats.
• Mastic and mahlab: for sweets and Easter bread.
• Dried mint, sumac, and aniseed: for everyday cooking.

Quality signals

• Vibrant colour — dull spice is old spice.
• Strong aroma when you rub between fingers.
• No added wheat or breadcrumbs as filler in zaatar.
• Whole spices (cumin seed, peppercorn) keep longer than ground.

Storage at home

• Keep in airtight glass jars away from sunlight.
• Use within 6 months for ground, 12 months for whole.
• Buy small quantities frequently rather than large stocks.
• Freeze the year's zaatar supply if you bought from a village producer.