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Complex, zesty, tart, and floral. With sumac, sesame, cumin, and herbs, it's a quintessential spice mix of the Middle east. Try it on roasted vegetables, savory yogurt sauces, or mix with olive oil to brush on flatbread.
With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, Meherwan’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.
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