What You Need to Know
Sumac’s ellagitannins and organic acids lower pH, inhibiting bacterial growth, while za'atar’s thymol, carvacrol, and rosmarinic acid provide antimicrobial activity. Toasting thyme and oregano at 120–150 °C increases essential oil content by ~30 % without compromising aroma, and blending at a 1:1 ratio balances acidity with herbaceous notes. Adding 5–10 % olive oil forms a stable emulsion that disperses hydrophobic oils, enhancing mouthfeel and extending shelf life.
The Science
Primary Reaction
Acid-base interaction and essential oil volatilization