Spices & flavour
What is Moroccan za'atar?
- Form
- Dried wild herb, thyme-related
- Main use
- Herbal tea and infusions
- Differs from
- Levantine sesame-sumac blend
- Sold
- By weight in the spice souk
Quick answer
In Morocco, za'atar most often refers to a dried wild herb closely related to thyme and oregano, sold whole or crushed in the spice souk, rather than the sesame-and-sumac spice blend the word means in the Levant. Moroccan za'atar is used to make an herbal infusion valued for soothing coughs and colds, and it's stirred into a few savoury dishes and marinades in smaller amounts.
One word, two very different things
Travellers familiar with za'atar from Lebanese, Palestinian or Syrian cooking — the toasted sesame, sumac and dried herb blend sprinkled on bread and dips — often assume Moroccan za'atar is the same thing. It isn't. In Morocco, the word most commonly refers to the dried herb itself, a wild plant closely related to thyme and oregano, sold in the spice souk as loose dried leaves and stems rather than as a pre-mixed blend with sesame or sumac.
This is a genuinely common point of confusion for visitors who ask a Marrakech spice merchant for 'za'atar' expecting the Levantine mix and are handed a bag of dried herb instead — both are valid uses of the word, just from different regional traditions.
Mostly a tea, not a table spice
The dominant use of za'atar in Morocco is medicinal and domestic: a small handful of the dried herb steeped in hot water makes an infusion widely drunk to soothe a sore throat, cough or cold, similar to the role thyme tea plays in many other cultures. It's a common home remedy kept in most kitchens for exactly this purpose, alongside other herbal infusions.
It's less prominent as a cooking spice than mint, verbena or the everyday tagine spices, though it does appear stirred into some marinades and occasionally into bread doughs or savoury pastries in smaller regional traditions, adding a sharp, slightly medicinal thyme-like note.
Buying it in the souk
Za'atar is sold loose by weight in spice stalls, usually as dried, slightly grey-green stems and leaves rather than a fine powder, and it's inexpensive. If you specifically want the sesame-sumac Levantine-style blend, it's worth asking directly for that by describing the ingredients, since simply asking for 'za'atar' in a Marrakech souk is more likely to get you the herb.
As with most dried herbs, buy only what you'll use in a reasonable time, since the aroma fades the longer it sits.
Related Moroccan herbal infusions
Za'atar tea sits alongside a wider Moroccan tradition of herbal infusions used both for taste and for home remedies — verbena (louiza), sage, wormwood (chiba) added to mint tea, and various other dried herbs sold specifically for tisanes rather than cooking. A spice souk visit that includes a stop with a knowledgeable herbalist is a good way to learn which herbs are used for which purpose, since the names and uses can otherwise be confusing to an outsider.
If you enjoy herbal teas, it's worth trying a cup of za'atar infusion while in Marrakech — it's a genuinely different experience from the sweetened mint tea most visitors expect.
Related questions
Is Moroccan za'atar the same as the Middle Eastern blend?
No — in Morocco the word usually means the dried wild herb itself (related to thyme), not the sesame-and-sumac blend used in Levantine cooking, though both meanings of the word exist.
What is za'atar tea used for?
It's a common home remedy for sore throats, coughs and colds, drunk as a simple herbal infusion.
Can you buy the sesame-sumac za'atar blend in Marrakech?
Some importers and specialty shops may stock it, but it's not the standard local product — you'll need to specifically describe the blend you mean when asking.
Does Moroccan za'atar taste like thyme?
Yes, quite closely — it's a related wild herb with a similar sharp, aromatic, slightly minty-thyme character.