Jordanian cuisines largely rely on the same ingredients that define the food of other countries in the Levant. But there are some differences, reflected in a new collection of herbs and spices from Kamā Local Gourmet, in Amman, Jordan. The company was founded by Jumana Jacir, a designer who employs local people to source components from nearby farms and make their products. The za’atar is a brighter green with a slightly minty flavor than most; the tahini (tahiniyeh) has a more runny consistency, making it easier to drizzle and use for dressings; and the shatta chili paste comes in both a strongly spicy and red version, such as harissa, and a slightly milder and denser green version, seasoned with za’atar that can be softened nicely by mixing it with olive oil. Ground sumac and date molasses are two of the other products, all in jars with informational labeling.
Kamā Local Gourmet Products, $13 to $19, Angelina’s Teas, Winston-Salem, NC, 336-722-9532, angelinasteas.com.