30 DAYS OPEN PURCHASEThe Pepper Quest's wild-harvested zatar originates in Hatay, Turkey. It is an herb botanically related to thyme, but with an expression that sits somewhere between thyme and oregano, with a clean, slightly peppery edge and a deep green heat. Being wild-harvested fundamentally changes its character compared to cultivated: there is more aromatic oil, more intensity, more of everything.
Drying it correctly requires skill. Too aggressive a drying flattens the flavour. Too little and the top notes are crushed during handling. Done right, it gives an aromatic sensation in three layers: the top of wild thyme and green citrus leaves, the heart of olive-like warmth and sweet herbs, the base of a peppery grip and a long dryness.
Zatar likes heat, acidity and fat. Sauté in olive oil and spoon over feta. Fold into eggs or butter. Scatter over roasted vegetables and lentils. Mix with tahini for a sauce. And try the simple one: watermelon, crumbled feta, zatar and a squeeze of lime juice. A new summer tradition.
