Zaatar spice from Penzeys - over two years old - toss it right?

[momee]

If not, what should I use it on?

[Barb_]

If you don't use it, toss without guilt. Old spices and herbs don't go bad, they just lose their flavor. After two years, you may as well crumble up dead leaves from your yard 😋

[Amira]

If not, what should I use it on?

 

It wouldn't be bad, just not as flavorful as fresh za'atar.  

 

There are lots of things you can do with za'atar.  Try mixing it with some olive oil and smearing it on flatbread.  I like to use it to season garbanzo beans when I'm frying them.  It's good in simple salads like chopped cucumber and tomato.  You can add it to lots of Middle Eastern dishes.  You can dip bread in it for a snack.  

[Tap]

Open it and take a whiff.  If it still has a strong robust flavor, it is fine to keep using.  If you can barely smell it, toss.  Depends on the spices and how you have been storing it, it may be just fine. 

[EmilyGF]

Just use double or triple the amount you'd usually use. I always ruin a batch a chili after buying a new cayenne pepper - I've been so used to using a lot of the old container that I use too much of the fresh spice.

 

Try zaatar on olive oil for dipping bread in.

[Spy Car]

I'm (happily) amazed at how popular za'atar has become. I remember being introduced to za'atar about 35 years ago in college by Jordanian friends. For years afterwards they would ship me bags of great za'atar from Jordan, knowing I loved it so much. 

 

Even in LA za'atar was almost impossible to find thirty years ago. Then slowly it started showing up in Middle Eastern markets. Now it is a "thing."

 

I'm glad. I love za'atar.

 

As to the question, maybe I'm too conditioned by the time za'atar was a rare item (and the idea of "tossing it" would have been unthinkable), but I'd try it and se how it tastes first. What a luxury to me able to go to the market and just purchase a new bag, eh?

 

Bill

[Spy Car]

I'm (happily) amazed at how popular za'atar has become. I remember being introduced to za'atar about 35 years ago in college by Jordanian friends. For years afterwards they would ship me bags of great za'atar from Jordan, knowing I loved it so much. 

 

Even in LA za'atar was almost impossible to find thirty years ago. Then slowly it started showing up in Middle Eastern markets. Now it is a "thing."

 

I'm glad. I love za'atar.

 

As to the question, maybe I'm too conditioned by the time za'atar was a rare item (and the idea of "tossing it" would have been unthinkable), but I'd try it and se how it tastes first. What a luxury to me able to go to the market and just purchase a new bag, eh?

 

Bill

[umsami]

I would try it before tossing it, unless it looks bad.  As Amira mentioned, it's yummy on pita bread.  I usually take a store bought pita, spread on some olive oil, and then sprinkle on some za'atar and put it in the oven until warm.  Yum!

 

 

[Spy Car]

I would try it before tossing it, unless it looks bad.  As Amira mentioned, it's yummy on pita bread.  I usually take a store bought pita, spread on some olive oil, and then sprinkle on some za'atar and put it in the oven until warm.  Yum!

 

Or on warm Khubz (Pita) with a spread of Labne (yoghurt cheese) sprinkled with Za'atar.

 

One can make Labne by tying up yoghurt in a piece of clean muslin and twisting it and allowing the liquid to drain until thickened (the consistency of cream cheese).

 

Also Manakish, which are like mini-pizzas, topped with Za'atar and olive oil are classic (and good) hot out of the oven.

 

Bill