
Mediterranean Za’atar POM
Introducing the material
Wild za’atar with heat, dryness and unmistakable Mediterranean intensity.
This is not the familiar kitchen mixture, but the aromatic plant itself: Thymus capitatus, gathered wild around Jebel Bargou.
The flowers and leaves are dried before distillation, concentrating a material that is already naturally forceful. Herbal, spicy and intensely aromatic at first, it gradually reveals warmth, dry vegetation and a more textured side beneath the power.
It feels less like a single note than a blast of sun-heated Mediterranean scrub.
The opening
Immediate, powerful and herbal, with a hot aromatic freshness and dry spice.
The development
The intensity broadens into warm herbs, sun-dried vegetation and deeper spicy facets. The initial sharpness becomes fuller and more textured.
The drydown
Dry, persistent and warmly aromatic, with a slightly woody herbal finish.
The material in composition
Small amounts can completely redirect a formula.
Za’atar can bring heat and tension to woods, aromatics and resins or create a striking contrast against soft florals.
Its intensity makes restraint interesting. Used carefully, it can suggest heat, vegetation and landscape without making the composition literally herbal.

The origin of the material
Wild za’atar from Jebel Bargou.
Flowers and leaves are harvested wild and dried before distillation.
That combination of naturally powerful plant chemistry and drying creates a highly concentrated aromatic impression. The distillation therefore becomes as much about control as extraction – deciding how much of that force should remain in the finished material.
It is a good example of why more intensity is not always the same thing as more quality.

Wajdi Saidi
Distillation Operator
Wajdi Saidi is our Tunisian partner, coordinating its forest and agricultural projects across the region. He works closely with local growers, harvesters and production teams to connect each material with the landscape, people and practices behind it.
- Botanical name
- Thymus capitatus
- Material & parts
- Wild, dried flowers & leaves
- Location
- Djbel Berguo, 36.032770, 9.676484
- Distillation temp & time
- 18–27°C, 70-150 min
- Steam system
- Advanced and internally developed distillation