In the Garden of Eden, the first man, Adam, was spoilt for choice, with access to every spice and herb he could have ever wished for. He could pick them fresh off trees and bushes to smell, eat, and cook with. These herbs would become a significant part of daily life in the Holy Land, whether as ingredients for the incense offerings in the Holy Temple, luxurious gifts, or for use in food and cuisine expertly cooked by our Biblical ancestors!

During the Temple service, the high priests would prepare a mixture of 11 herbs and spices to serve up as an incense offering, many of still in use today, including cinnamon and saffron, which is one of the world’s most expensive spices!

It is a well known that food tastes much better on Shabbat than any other day:

Even when we see out Shabbat with Havdallah, we recite a blessing on spices, using cloves or freshly picked myrtle leaves (Hadassim).

Whether hyssop or saffron, Dead Sea Salt, or cloves, you are about to embark on a journey across the Holy Land’s intoxicating spice trail!

The Roman emperor said to Rabbi Yehoshua ben Ḥananya: Why does the fragrance of a cooked Shabbat dish diffuse? He said to him: We have a certain spice called dill [shevet], which we place in the cooked dishes and its fragrance diffuses.

(Shabbat 16/119a)

Have you heard of Za’atar, which Israelis use on pretty much everything, from bread to cheese to chicken and salads? Its main ingredient is the herb Hyssop, another essential ingredient for the Biblical incense offering!

From the first man, Adam, all the way until the Kings of Israel and Judea, David and Solomon, herbs and spices, which may seem lowly and simple on the face of it, have been part of some of the most significant events in the Bible and Jewish history. Not for nothing was the incense offering served twice daily in the Temple

The Incense Offering

Called Ketoret (incense) in Hebrew, this offering is a blend of 11 fragrant spices that was offered up twice daily by the priests in the Tabernacle and then in the First and Second Temple in Jerusalem. Today, while we do not have the Temple, we recite a special prayer twice daily called Pitom Ketoret, which describes the exact process of the Incense offerings that the High Priests would prepare and offer up in the Temple. While the names of four spices are mentioned explicitly in the Bible, the Scriptures, and later on, Rambam (Maimonides - the great physician and philosopher who lived during the Middle Ages) revealed the remaining ingredients. They are balsam oil, onycha (clove), storax, frankincense, musk, cassia, spikenard, saffron, costus, cinnamon and agarwood. With a few other additions, the mixture would be finely ground and offered up once in the morning and then again towards the evening.

And the Lord said to Moses: "Take for yourself aromatics, [namely] balsam sap, onycha and galbanum, aromatics and pure frankincense; they shall be of equal weight.

(Exodus 30:34)

The incense was not just a special offering for God. It had other properties, including the ability to counteract Biblical plagues! This was demonstrated while the Israelites were in the desert following the Exodus from Egypt. After God had performed a miracle in which the ground swallowed the leader of the rebellion, Korach, and his followers, the people began to complain, accusing Moses and Aaron of ‘killing them’. God, in his anger, sent a plague to kill those who dared to falsely his two beloved and righteous leaders. However, even while Moses was being accused, he refused to let the nation be wiped out. So he instructed his brother, the high priest Aaron, to take a firepan containing the incense mixture and run into the middle of the congregation, thus putting an immediate end to the plague!

Even today, there is a tradition to recite the Ketoret (incense) prayer in times of strife in recognition of the healing power of the incense offering.

Aaron took [it], just as Moses had said, and he ran into the midst of the assembly, and behold, the plague had begun among the people. He placed the incense on it and atoned for the people.

(Numbers - 17:12)

There are some familiar spices in the incense mixture, many featuring multiple benefits, such as digestive aids and for preparing fragrances, lotions, and perfumes. Along with its multiple health-aiding properties, Cinnamon is popular in cooking with cinnamon sticks often added to meat and rice dishes and ground cinnamon used for baking and poultry. Saffron as well, is also used in cooking both for its exotic flavor and as a color dye. It is one of the most expensive and hard-to-source spices in the world!

Rav Pappa said to him: I claim that I grew garden saffron there. He claimed that he lost land that he could have used for the cultivation of expensive produce, not only hay.

(Bava Metzia 109a)

Hyssop (Za’atar)

Hyssop is renowned in the Bible for both its spiritual and physical cleansing effects. Just before the Exodus from Egypt, the Israelites were instructed to take a branch of Hyssop, dip it in the blood of the Pascal lamb, and use it to paint the doorposts of their homes. This mark ensured the plague of the firstborn would skip over and leave everyone inside unharmed. It was one of the main ingredients in Biblical purifying mixtures, one blended with the ashes of the Red Heifer to cleanse those who came in contact with the dead and another to purify individuals infected with leprosy.

And they shall take [some] of the blood and put it on the two doorposts and on the lintel, on the houses in which they will eat it.

(Exodus: 12:7)

Hysopp is also known as Za’atar, a famous spice mixture eaten in the Holy Land. The herb is renowned for its many health benefits, helping to aid digestion and respiratory ailments. It has a bitter, minty flavor, so if you are brave, pluck it off the bush and eat it raw, or do what we do in Israel and blend it into delicious flavor-packed Za’atar, mix with olive oil, and dip your bread into it!

"Purge me with hyssop, and I shall be clean."

(Psalms 51:7)

Then the kohen shall order, and the person to be cleansed shall take two live, clean birds, a cedar stick, a strip of crimson [wool], and hyssop.

(Leviticus - 14:52)

The Jewish Festivals

Passover is a festival filled with references to herbs, including the hyssop branch used to mark the doorposts of the Jewish homes and the bitter herbs that each family was required to eat alongside the cooked pascal lamb and unleavened bread (Matza).

And on this night, they shall eat the flesh, roasted over the fire, and unleavened cakes; with bitter herbs they shall eat it.

(Exodus - Chapter 12:8)

Biblical herbs and spices form an integral part of the observance of the Jewish festivals that take place during the year, being used for ritual services and customs and at festive meals where we retell the stories of the miracles God provided for our ancestors.

And these are the vegetables with which a person can fulfill his obligation to eat bitter herbs on Passover: One can fulfill his obligation with ḥazeret, with chervil [tamkha], and with field eryngo [ḥarḥavina], and with endives [olashin], and with maror.

(Pesachim 2:6)

On Shavuot (The Harvest Festival), pilgrims would take the long journey up to Jerusalem bearing a basket of the first and finest fruits to be offered up to God in the Temple. Among them would be a green wheat grain called ‘Carmel’ which is today enjoying a revival in the form of a delicious durum wheat dish called freekeh!

When you bring a meal offering of the first grains to the Lord, you shall bring your first grain meal offering [from barley], as soon as it ripens, parched over the fire, kernels full in their husks, [ground into] coarse meal.

(Leviticus - Chapter 2:14)

We end the Holy Shabbat with a beautiful ritual ceremony called Havdallah, where we recite blessings over a cup of wine, fragrant spices, and a candle. On Shabbat, we are given an ‘extra soul,’ which is gladdened by the higher levels of relaxation, joy, and delicious food and drink we especially prepared. At its conclusion, this extra soul departs, leaving our existing soul saddened, so the Sages, in their great wisdom, instructed us to smell fragrant spices to revive and uplift us!

The Manna

The house of Israel named it manna, and it was like coriander seed, [it was] white, and it tasted like a wafer with honey.

(Exodus 16:31)

When the Israelites were in the desert following the Exodus, they eventually ran out of food and turned to Moses and Aaron, fearing that they would have nothing to eat. God performed a miracle for them, raining down a portion of fresh manna every morning for each family. In the Biblical description of the manna, its form is round like a coriander seed, giving us Biblical evidence of the existence of coriander thousands of years ago!

Salt of Sodom

And his wife looked from behind him, and she became a pillar of salt.

Genesis - 19:26

And then it began: a devastating hail of fire and brimstone, turning this entire region into a barren wasteland. Over time, nature took its path, and the Dead Sea basin was formed. The arid climate, hot all year round with very little rainfall, meant you would expect a hostile and uninhabitable environment. Instead, this unique climate produced something completely unexpected: vast quantities of mineral-enriched salts and mud and a sea eight times as salty as the ocean. Recognizing the great potential of the Dead Sea for its health and beauty benefits, the Egyptian Queen Cleopatra built pharmaceutical factories in the area. King Herod built a huge complex into the overlooking cliffs at Masada, in addition to one of the first health spas in the world in which he could enjoy the healing and revitalizing properties of this magical location as we do today!

At the beginning of the book of Genesis, the Dead Sea basin was a lush and fertile oasis filled with bountiful vegetation, a paradise for the inhabitants of the two major cities in the area, Sodom and Gemorah. Unfortunately, the citizens of these cities were corrupt and wicked and left God with no choice but to destroy them. Despite the fervent prayers of our forefather Abraham to spare them if they repented, they were beyond saving. God did, however, send angels to Sodom to save Abraham’s nephew, Lot, and his family.

And she gave the king one hundred and twenty talents of gold and very many spices and precious stones; there had never arrived such an abundance of spices as those which the Queen of Sheba gave to King Solomon.

Genesis - 19:26

The scriptures detail the visit of the Queen of Sheba to King Solomon in the Holy Land. At an excavation site in Jerusalem, only a few hundred meters away from where the Holy Temple once stood, researchers discovered ancient pottery jugs bearing an inscription dating to the time of Solomon! There was also a clay urn still containing incense, with an inscription that has been deciphered to read as “Shi Ladananum 5” in the language used in Sheba! In the Babylonian Talmud, this term it is referred to as ‘HaTziporen’ - which translates to cloves, the second ingredient in the incense offering served up to God in Solomon’s Temple by the high priests!

Archeological discoveries of Biblical spices are somewhat rare. However, there have been some fascinating discoveries attesting to an ancient spice trade in the region and confirmation of the uses of these spices for various ritual purposes.
At Tel Dor, an excavation site on the coast in northern Israel, archeologists discovered 27 ceramic flasks dated to the early Iron Age (11-9 century BCE). Using advancing chemical analysis, they discovered traces of cinnamon in 10 of them. The researchers discovered that cinnamon bark was mixed with a certain liquid within the flasks before being shipped, suggesting that this was a commercial production of spiced wine, which is very popular today!

Did you know that within Israel is a large section of an ancient 3rd-2nd century BCE spice route that linked the Holy Land all the way to Yemen? 150 kilometers of it was based in southern Israel, where today you can still see the ruins of an ancient inn, guard posts, storerooms, and other structures that were dotted along the route! Israel’s Spice Route was declared a World Heritage site by UNESCO in 2005. It would traditionally begin in Yemen, cross Saudi Arabia, through Jordan, to Israel, and then to the port cities, where spices and goods would be transported by ship to the Western World.

Head on to one of the many eateries in the market and see these ingredients being used to their maximum delicious potential! At the local baked goods stall, you will be hit by the mouth-watering smells of freshly baked local bread, the most famous of which is the pitta bread topped with oil and freshly ground za’atar sprinkled liberally all over. The next stall sells Israeli and Jewish-themed cakes and biscuits, like the popular babka yeast cake, which has been infused with cinnamon sugar. Next up, stop off for a refreshing sip of limonana - a drink blending lemon, mint, sugar and lots of crushed ice. Don’t forget to perk up with a black coffee mixed with either hel (ground cardamom) or hawij (a spice mix perfect for coffee consisting of ground cardamom, ginger, cinnamon, and cloves). Speaking of hawij, this is a multi-purpose blend brought to Israel by the Jews of Yemen. You can get hawij mix for chicken soup, coffee and even to add to the irresistible spicy dip called Shchug! Ah schug, a dip that we Israelis love, packed with spicy green chili peppers, coriander, garlic, and spices!

Head over to Jerusalem’s famous Machane Yehuda Market to visit one of its popular spice stalls. There, you can treat your senses to the vast array of freshly ground and whole spices, herbs, and blends that will soon be taken home in branded transparent bags and used to infuse dishes with the flavors of the Bible and Holy Land!

You will see the bright green Za’atar spice mixture, whole cloves, freshly ground cumin and turmeric, cinnamon bark, salt (including some very special salt taken from the Dead Sea), saffron threads, and fragrant herbs such as lemon verbena (Louisa), mint, coriander, and parsley. These are just a highlight of the hundreds of spices and herbs you will find. Israelis are the masters of spice blends, so you will also discover lots of special mixtures, such as those perfect for Shakshuka (eggs in tomato sauce), Moroccan fish, Hamin (a delicious one-pot meat stew served on Shabbat), and more!

Whether whole, fresh, cooked, roasted or ground, the spices of Israel and the Bible have brought life and meaning to Israeli cuisine. Come and meet some of our modern-day Israeli spice merchants and bring the spice of life and Israel into your home and kitchen!

Alongside Falafel and Sabich are two more well-loved Israeli street foods, shawarma and Jerusalem mix! If you don’t know what Jerusalem mix is, you don’t know what you are missing out on! This hearty mix of chicken, liver, and spleen mixed with delicious spices on the grill is a Jerusalem classic. Now, with Ayelet’s Spices, you can recreate these unique flavors and make your very own authentic Jerusalem mix and shawarma at home! And if you wish to venture further out of Jerusalem, try Ayelet’s Jordan Valley Spice Mix!

Ayelet Spices

In Hebrew, Derech Hatavlinim means ‘The Spice Path,’ and inspired by Israel’s ancient spices, Avi Zitershpiler and his family produce a variety of fragrant and flavor-packed spice blends, freshly ground and ready for you to enjoy straight from their farm in the Galilee! Begin your day with a classic Israeli breakfast of Shakshuka (eggs in spicy tomato sauce) using a Shakshuka spice blend, and then dip your bread into soft white cheese mixed with the Galilean Za’atar spice blend, containing the Biblical spice Hysopp! And if you want to be a true Israeli, grab the pantry essential, cumin, which is used in so many different Israeli dishes, including meat stews and even hummus!

Derech Hatavlinim

While the Dead Sea might be the world’s largest natural health spa, it took Idan Zayit to realize that its largest resource, the salt, makes for the most delicious food seasoning of all!
Working with a small and dedicated team, some with learning disabilities, 424 Salt has produced a variety of salt seasonings guaranteed to bring flavor and life to your dishes! One of these mixes is the Biblical-inspired blend of Dead Sea salt and Za’atar, which features a unique and bold flavor perfect for seasoning meat, fish, poultry, and salad! Another popular product is 424 Salt’s classic seasoning of Dead Sea Salt, garlic, and pepper. Check out 424 Salt’s collection over here!

424 Salt

Yehuda Miller has taken inspiration from the lush green surroundings of nature in his community of Bat Ayin in Judea to create a unique collection of spices that will bring life and flavor from the Holy Land straight into your kitchen! We are excited to offer you two exclusive spice mixes lovingly created by Yehuda. The first is the Green Spice mix, a fabulous blend of freshly picked green herbs and spices, including hyssop, thyme, parsley, and coriander, blended with sage and garlic. The second is the red spice, inspired by the delicious red pottage our Biblical forefather Jacob cooked and sold to his brother Esav in exchange for his birthright. The good news is that you can enjoy the Judean Spices Red Spice mix without selling your own birthright!

Judean Spices

No matter which spices you choose, you can be sure that our collection will infuse your cooking with life and Biblical flavor, strengthening your connection to the Holy Land and bringing joy to your palette!