Grocery

Smooth and creamy labaneh using fresh local cow's milk. Sourced from Robou' El Azraq, one of our preferred cheesemakers in Amman.

A delicate white cheese with subtle notes of Mistika, handmade using fresh local cow's milk by Taymnour the cheesemaker at Robou' el Azraq in Bayader Wadi Syr. Cheese should be soaked for...

We use a distinctly Jordanian Olive Oil, Nabali, named after the oldest olive cultivar, and marked by its fruity aroma. It is infused with aromatics like garlic, chilli, lemon and...

The staple bread on our table. Baked fresh in-house using our basalt stone oven, and consisting simple of flour, water, salt and nothing else. The flour is a blend of unsifted,...

Homemade marmalade using oranges from the Jordan Valley. Delicious with some fresh, local butter or, as we use it in the restaurant, to top your muhalabieh.

Handcrushed, sun-dried local chillies give a needed kick to any dish, whether as a background spice or central taste they are a pillar of any pantry.

These nutty, rich and only slightly sweet shortbread biscuits are essential companions to your cup of coffee or tea. They keep for at least two weeks and probably won't last that...

Roast: Medium-LightTasting Notes: Apricot, Rec Grapes, JasmineSpecialty Microlot Roasted Beans100% ArabicaRegion: HuehuetenangoFarm: Ericka FunezAltitude: 1850 m.a.s.Varietal: CaturraProcess: Extended FermentationScore: 86.5

Artisanal grape vinegar handmade by the ladies of Bayouda's Ibaa Al Balqaa Cooperative. Ideal for seasoning salads and adding a sweet acidity to other cooked dishes and stews.

A bouquet of fresh cut greens, local flowers and herbs to elevate your kitchen and your cooking.  This product is not available for nationwide or international shipping at this time. ...

Our red shatta (hot sauce) is made with red cayenne peppers, red bell peppers, carrots and extra virgin olive oil. It's fermented for several weeks to add complexity and lower its heat profile. Try it...

Our green shatta (hot sauce) is made with green cayenne peppers, green bell peppers and roast spring onions. It's then fermented for several weeks to add complexity and lower its heat profile....

Black pepper came to prominence as a substitute for 'long pepper' which preceded it in ancient times. It wasn't until the Industrial Age that it became a ubiquitous seasoning next...

Locally grown flours including barley and chickpea are milled by the women of Ibda'a Al Balqaa in Bayouda. Our Bread flour is a special blend from Latvia that we use mixed with local...

Spring is here and so are our fermented green almonds. Just green almonds, salt and water. They're crunchy with a floral aroma.  Eat them whole, slice them into your favorite...

Made in a hot brine with apple cider vinegar and a musky bouqet of spices including star anise, fennel seeds and orange peel, these pickles are refreshingly crunchy with a slight...

Luxurious and decadent date molasses is a essential ingredient in our kitchen. On its own, as part of a mezze spread or in your cooking, you will love using this.

A versatile spice, coriander seeds should always be toasted first to bring out their aroma. Can be added directly when cooking soups or stews and ground when adding to marinades...