Za'atar, sumac, dukkah, baharat, ras el hanout, harissa: these are the foundations of Levantine, North African, and Persian cooking. We stone-grind our sumac and baharat in-house. Add kashmiri saffron, urfa biber pepper, and nigella seeds, and you have a solid base for kebabs, stews, flatbreads, and dips. Moroccan mint tea rounds out the collection.