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EveryMasala

Spices of Jerusalem

A holy city whose Old City souks and Mahane Yehuda market sell za'atar, sumac, besamim and Levantine spices.

Jerusalem

Traded and grown here

Za'atarSumacCloveCardamom

Best time: March to May, and September to November.

Jerusalem is sacred to Jews, Christians and Muslims. Its Old City souks sell spices, sweets and herbs, and Mahane Yehuda market in the west of the city is known for spices, halva and fresh produce.

Dome of the Rock seen from the Mount of Olives in Jerusalem Jerusalem
Photo: askii, CC BY-SA 2.0, via Wikimedia Commons

Spices and trade

Za'atar, sumac, cumin, cardamom coffee, cinnamon and baharat are on sale. Besamim, fragrant spices such as cloves and myrtle, are used in the Jewish Havdalah ceremony at the end of the Sabbath.

The place and its people

The city has Palestinian, Jewish, Armenian and other communities, each with its own foods. Dishes include maqluba, hummus, sabich and kubbeh.

Visiting

The Old City and Mahane Yehuda market are central. Market stalls and shops keep different hours around the Sabbath and holy days.

A trail idea for Jerusalem

  1. Muslim Quarter souk See spices and sweets.
  2. Mahane Yehuda Browse spice and halva stalls.
  3. A hummus place Eat a breakfast plate.
  4. The Old City walls Walk a stretch of the ramparts.
About this page

Written by the EveryMasala desk with AI assistance. Background: "Jerusalem" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.

PartSeedBarkRootFlowerFruitChilliLeafResinBulbStigmaBlendPasteSeasoning
FlavourHot and fieryWarm and sweet-spicedSweet and mellowEarthy and deepCitrus and brightSharp and pungentSmokyFloral and perfumedBitterAnise and liquoriceSour and tartSavoury and umamiNumbing and tinglingHerbal and green
MealBreakfastLunchDinnerSupperSnacks and tea timeDrinksDesserts and sweetsStreet foodPickles and preservesFeasts and banquets

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