It is used as seasoning for vegetables and meats.It is consumed with pita, dipped in olive oil.It is used in Levantine cuisines as a spice or herb.It should be consumed in moderate amounts.The allergic people should not use Za’atar.It cures conjunctivitis, pink eye and styes.It acts as anti-inflammatory properties which help to cure psoriasis and eczema.It refresh mood, stimulates brain and improve memory.The mixture of Za’atar, honey and boiling herb treats whooping cough, stomach problems, sore throat and catarrh.It assists digestion and prevents the chances of allergic reactions.Za’atar is used to lower internal parasites.This spice has anti-inflammatory properties promotes the skin’s appearance, speeds healing of wounds and also lowers the blemishes and age spots. If applied externally and internally helps to maintain skin, gut, nervous system, respiratory system. Za’atar has anti-microbial, anti-fungal and antiseptic properties. Iron is essential for the formation of hemoglobin which transports red blood cells all over the body and organs. Za’atar helps to promote oxygenated blood circulation due to the iron content. The regular consumption of Za’atar helps to prevent the risk of osteoporosis as well as degenerative bone conditions. It has high content of copper, calcium, magnesium and iron. Carvacrol is associated with increase in energy and cognitive functions. Oregano and thyme has phenol which enhance mood with the impact of regulating hormones. The study shows that Za’atar helps to improve mood and lower depression. Moreover, it provides restful sleep due to the presence of magnesium. Za’atar has high content of flavonoids and polyphenols which boost the metabolism. If consumed, it provides anti-inflammatory properties for gout, arthritis, stomach and respiratory system. It is used as salve or paste on the inflamed areas such as aching joints and bug bites. It boost the circulating powers and enhance brain power as well as neural activity.
The people keep za’atar under their pillow. Za’atar has cognitive impact and improves memory. It was once used in Arab bakeries but now it is common in Israeli cuisines. It has historical importance for Palestinians as the signifier of Palestinian household. It was used as a vital ingredient in Arab cuisines from the medieval times.
It was known as saem to Ancient Egyptians. Za’atar is the condiment used widely in Egypt, Armenia, Algeria, Israel, Iraq, Jordan, Lebanon, Jordan, Morocco, Libya, Saudi Arabia, Palestine, Tunisia, Syria and Turkey. It is inherent to Eastern Mediterranean region and used as staple ingredient in Lebanon, Greece, Syria and Turkey. The red color is obtained from sumac berries. Red za’atar is prepared with savory, dried thyme, salt, sumac and oregano. It is used to enhance the flavor of vegetables, meats and is also combined olive oil. It is also called Zahtar, Thyme, Persian za’atar, za’atar rumi, za’atar franji, zaatar, zatar, za’tar, zattr, zatr, zaktar, zahatar, satar, Donkey Hyssop and Desert Hyssop. It possess herbal flavor with woodsy and deep nutty accent. It is widely used as a seasoning in Iraq, Lebanon, Morocco, Syria, Armenia, Jordan, Libya, Palestinian territories and Turkey. The herb or spice which is blended with sesame seeds, thyme and sumac is called Za’atar.
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