Mediterranean cooking draws from both sides of the sea. Italian herbs, Greek spices, Levantine blends, North African chilis. Za'atar, sumac, aleppo pepper, and dukkah sit alongside basil, rosemary, fennel, and lemon peel. These are the spices for roasted vegetables, grilled fish, pasta, flatbreads, and mezze. Most of this collection is salt-free. Season when you serve.