Spice blends make entertaining easy

By Shuli and Ronit Madmone
Whole Spice, in the Oxbow Public Market, Napa

Seven days a week, at our shop in the Oxbow Public Market, we offer visitors the chance to sample a pair of our favorite spice blends: Zahtar and Zhug.

These two Middle Eastern/North African mixes have proved so popular with our customers that we are grinding and blending fresh batches nearly every day at our Petaluma warehouse.

Even little children like the taste of Zahtar, a simple blend of thyme, sesame seeds and salt that is traditionally mixed with olive oil. It makes a great sandwich spread and goes well with fresh vegetables. You can also mix Zahtar with yogurt to accompany grilled lamb or roasted chicken, or just rub it on meat or fowl before cooking.

Zhug is a traditional Yemeni blend that balances bold tianjin chilis and garlic with a supporting cast of warm spices: coriander, cumin, cardamom, clove and cilantro. As one of our customers said with a smile, “It lights up your whole mouth!” Because it also contains salt, Zhug is a handy mix for adding rich flavor to everything from meat marinades to bean dishes — try it in hummus, or make a spicy dip with your favorite mild, soft cheese, drizzled with olive oil and sprinkled with Zhug.

Zhug Paste

1/4 lb. green chili pepper

10 cloves garlic

1 bundle fresh cilantro

1 teaspoon Zhug blend

5 tsp. cold water

1/4 Tbsp. salt

Place all ingredients in a food processor and grind it finely. Place paste in a glass jar and store for up to one month in the refrigerator.

Serving Suggestions:

Use this spicy paste sparingly as a garnish for hummus or other dips, added to soups or as a spread for meat or fish.

Shuli and Ronit Madmone own Whole Spice in the Oxbow Public Market. (

Louisa Hufstader contributed to this column.)

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