Rare, dark amber honey gathered from sidr (lote) blossoms in Jordan's wadis, prized for its rich caramel depth and traditional restorative use. A spoonful in warm water or drizzled over qatayef is a treasured pantry ritual.
Thick, sun-ripened apricot jam cooked slowly the traditional Jordanian way, with whole fruit pieces and just enough sugar. A breakfast classic alongside fresh khubz and a glass of tea.