Herbes de Carmel

thyme, rosemary, nigella

Thyme and rosemary bring bright herbaceous notes, balanced by the toasted flavors of nigella and sesame. Aromatic and versatile, it evokes the herb stalls of Tel Aviv’s Carmel Market—perfect for fish, roasted vegetables, or grilled meats.

About Adeena Sussman

Adeena Sussman is the author of Shabbat: Recipes and Rituals from My Table to Yours (a New York Times bestseller) and Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, named a Best Fall Cookbook by The New York Times, Bon Appétit, and Food & Wine. Based in Tel Aviv, she has written and co‑authored more than 15 cookbooks—three of which reached the New York Times best‑seller list—bringing Israeli‑inspired, flavor‑forward cooking to home kitchens worldwide.

Our friendship with Adeena began with shared meals and a love of storytelling through food. Together, we’ve created blends that embody her signature approach—rooted in Israeli home cooking and refreshed with modern creativity. Each jar carries a little of that warmth and spirit, ready to brighten your kitchen.

Product Details

• Herbes de Carmel  1.75 oz / 49g
• Rub Adom  2.25 oz / 63g
• Sour Lime Seasoning  2.0 oz
• Available individually and as a set (Herbes de Carmel, Rub Adom, Sour Lime Seasoning)