Two Blends, One Secret Ingredient: White Sesame Seed

Two Blends, One Secret Ingredient: White Sesame Seed

Spicewalla was born in the kitchen of Chai Pani, the beloved Asheville restaurant that's been weaving together global flavours for over a decade. So it's no surprise that our spice blends tell stories! Where an ingredient comes from, why it matters, and what it unlocks in your cooking.

Za'atar and Korean BBQ Rub are two of our most-reached-for tins, and while they come from entirely different culinary traditions, they share more than you'd expect.

We're big believers that good seasoning isn't about complexity; it's about understanding what a blend is actually doing, so you can use it with confidence every time. Whether you're a longtime Spicewalla fan or you just spotted these tins on the shelf at Wegmans and got curious, this one's for you!

    There's a tiny ingredient that shows up in the Middle East and in Korean BBQ culture alike, quietly doing its best work without asking for any credit. 

    You probably have it in your pantry right now, maybe without even knowing it. It's white sesame seeds,  and it's the unexpected thread that connects two of our most-loved blends: Za'atar and Korean BBQ Rub.

    Both are now on shelves at Wegmans, which means your weeknight cooking is about to get a serious upgrade! But before you grab them and go, let us tell you a little bit about what makes each one special, and how to use them in ways you might not have thought of yet.

    Za'atar: The Middle East's Greatest All-Purpose Blend

    Za'atar has been a pantry staple across the Middle East for centuries, and once you cook with it, you'll understand why.

    Our version is complex, zesty, tart, and just a little floral! Built from sumac, white sesame seeds, cumin, thyme, Mediterranean oregano, Aleppo pepper, coriander, and kosher salt.

    The star of the show is sumac, a dried and ground red fruit with an earthy, lemony tang that doesn't taste like anything else in your spice cabinet. It's what makes Za'atar so addictive — that bright tartness that keeps you coming back for one more bite.

    Quick ways to use Za'atar:

    • Za'atar flatbread: Mix 2 tablespoons Za'atar with enough olive oil to make a paste, then brush it over store-bought naan or pita. Pop it under the broiler for 2–3 minutes until golden. That's it. Snack of the year.
    • Yogurt dip in 60 seconds: Stir a generous pinch into plain Greek yogurt with a squeeze of lemon and a drizzle of olive oil. Serve with vegetables or warm bread (pro move - Wegmans has great pita in their bakery section).
    • Eggs, elevated: Sprinkle Za'atar over fried or scrambled eggs before serving. The sesame and herbs add a savory, nutty depth that'll make you wonder why you ever used plain salt and pepper.
    • Roasted veggie finishing salt: Toss it over roasted carrots, cauliflower, or sweet potatoes right when they come out of the oven. The heat wakes up all those herbs and sesame seeds beautifully.
    • Za'atar salad dressing: Whisk together olive oil, lemon juice, a spoonful of Za'atar, and a tiny pinch of salt. Done. Pour it over anything green and feel like a chef.

    Korean BBQ Rub: Sweet, Savory, and Ready for the Grill

    If Za'atar is the ancient pantry staple, Korean BBQ Rub is the life of the party.

    This blend is inspired by the full KBBQ experience! The sizzle of thinly sliced meat on a hot grill, the smell of caramelizing sugar, the warmth of gochugaru chilli. Our version brings that energy to your home kitchen with brown sugar, white & black sesame seeds, tamari powder, gochugaru chilli flakes, smoked paprika, and cayenne.

    The result? Sweet, savory, and just a little spicy. The sesame seeds (there they are again!) add nuttiness and texture, while the tamari brings that deep umami backbone that makes Korean BBQ so craveable.

    Quick ways to use Korean BBQ Rub:

    • The classic: Coat thinly sliced steak, pork, or chicken and grill over high heat. The sugar in the blend caramelizes fast, giving you that gorgeous char in minutes. Wegmans has great thin-cut beef in their meat section, so don't forget to grab some.
    • Korean BBQ marinade: Mix the rub with a splash of soy sauce and a little sesame oil, and let your protein sit in it for 20–30 minutes before cooking. Instant flavour depth.
    • Roasted sheet pan veggies: Toss broccoli, mushrooms, or snap peas with a little oil and a spoonful of the rub, then roast at 425°F until the edges crisp up and caramelize. You'll eat the whole pan standing over the stove.
    • Korean BBQ popcorn: Yes, really. Pop your corn, drizzle with a little melted butter, and shake on some Korean BBQ Rub!
    • Savory Korean BBQ noodles: Toss cooked noodles with sesame oil, a splash of soy sauce, and a teaspoon of the rub. Top with a fried egg and sliced scallions for a weeknight dinner that feels way more impressive than it should.

    For a full recipe, check out our Korean BBQ Rub Pork Bulgogi! It's a traditional-inspired dish that puts this blend front and center.

    Why Sesame Ties It All Together

    Here's the thing about white sesame seeds: they're one of the oldest cultivated crops on earth, showing up in kitchens from the Middle East to East Asia for thousands of years.

    They add a subtle nuttiness and a little bit of texture that rounds out a blend without overpowering it...which is exactly why they belong in both Za'atar and Korean BBQ Rub.

    It's a small detail that speaks to something bigger: the best flavours in the world aren't as far apart as we think. A tart, herby blend from the Middle East and a sweet, smoky rub from Korea both know that sesame makes everything better.

    Two very different flavour profiles. One pantry staple in common. And now, both on shelves at your local Wegmans!

    Spread love, cook food! 

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