A Lebanese love song to good, honest food.
Eid Pantry · Product Heritage
Meet theIngredients
The flavourful tie to heritage & home. True Levantine ingredients are pure, flavourful and carry the sun-soaked warmth of Lebanese hills within them. Eid Pantry is proud to champion real Lebanese ingredients that bring back memories of village mornings.
Oregano
Origanum vulgare
Lebanon · Eastern Mediterranean
Known in Arabic as za'atar rumi, oregano grows wild across the rocky limestone hillsides of Lebanon. A close cousin of wild thyme, it has been woven into Mediterranean cooking, medicine & ritual for millennia. Warm, earthy & faintly peppery, it anchors marinades, grilled meats & olive oil dips alike.
Warm | Earthy | Herbaceous | Antioxidant
Sumac
Rhus coriaria
Mediterranean Highlands · Ancient
Before lemons arrived in the Levant, sumac was the primary source of acidity. Harvested from wild bushes growing in rocky limestone soil at peak summer, dried in the sun & ground to a vivid burgundy powder. Tart, fruity & acidic — the defining note of fattoush & the soul of musakhan.
Tart | Fruity | Acidic | ORAC-Rich
Olive
Olea europaea · Souri variety
Lebanon · 6,000+ years
Lebanon is home to the oldest living olive trees on earth — the Sisters of Bchaaleh, estimated at 6,000 years old, still bearing fruit. Cold-pressed from the hardy Souri olive, unfiltered & vibrant green-gold, with a peppery finish at the back of the throat that signals its antioxidant richness.
Peppery | Grassy | Oleic Acid | Polyphenols
Sesame
Sesamum indicum
Africa · 5,000+ years
Known as simsim in Arabic, these ancient seeds symbolise abundance & blessing. Stone-ground into the silky tahini that underpins hummus & baba ghanoush. A superior plant-based source of calcium, magnesium & zinc, sesame is rich in the unique lignan sesamin that supports heart health.
Nutty | Toasty | Calcium-Rich | Lignans
Pomegranate
Punica granatum
Iran · Levant · 5,000+ years
Revered since antiquity as a symbol of fertility & abundance, its jewel-like seeds scattered over fattoush & freekeh salad. The juice slowly reduced into dibs rumman — a tangy, molasses-like syrup deeply tart with a touch of sweet. The signature of Lebanese culinary identity.
Tart | Rich | Polyphenols | Vitamin C
Rose
Rosa damascena · Ma' Wardi
Damascus · Levant · Millennial
Named for the ancient city of Damascus, just across the mountains from Lebanon. Petals are hand-picked before sunrise when volatile oils are most potent, then distilled in copper vessels. Deeply floral & velvety, one half of the aromatic duo that scents baklava, knafeh & maamoul.
Deeply Floral | Velvety | Slightly Sweet
Za'atar
Origanum syriacum
Lebanon · 5,000+ years
Known in ancient texts as Bible hyssop, za'atar grows wild on the rugged limestone mountainsides of Lebanon. The soul of the morning manousheh & used in medicinal teas for centuries. Herbaceous, earthy & citrusy — so embedded in Lebanese culture it is said to sharpen the mind.
Herbaceous | Earthy | Citrusy | Antimicrobial
Ghee
Butyrum clarificatum · Samneh
Levant · South Asia · Ancient
Known as samneh in Arabic, clarified butter holds a cherished place in festive Lebanese cooking — kibbeh, rice pilafs, ma'amoul. Slowly simmered to remove water & milk solids, it yields a golden fat with a caramelised, nutty aroma. Rich in fat-soluble vitamins & butyrate for gut health.
Nutty | Caramelised | Butyrate | Fat-Soluble Vitamins
Orange Blossom
Citrus aurantium · Mazaher
Mediterranean Coast · Ancient
The bitter orange blossom blooms only in March & April. Hand-picked at dawn when oil concentration is highest, then distilled in traditional copper karaké stills. The resulting mazaher is intensely floral & perfume-like — the scent of Lebanese spring & the quintessential soothing drink, Ahweh Bayda.
Floral | Delicate | Digestive Aid
