About us
Our products
Pepper Paste
An Armenian classic, this Kamakian pepper paste is prepared using an innovative recipe that peels off the skin and seeds leaving you with this healthy concentrated pepper paste. By doing this, we reduce the risk of bloating and gastrointestinal discomfort.
Our peppers are planted in Anjar by small-scale farmers, mostly women; who harvest and process these vegetables into this aromatic paste.
Pepper paste is widely used in Mediterranean and olive oil-based cuisines.
Tip: Spread this pepper paste on a piece of toast, drizzle some olive oil, sprinkle a few mint leaves and indulge your senses.
Pepper Powder
An essential spice in all Armenian and Mediterranean dishes. This Kamakian pepper powder is prepared using an innovative recipe that peels off the skin and seeds leaving you with these pepper flakes filled with aromas. This recipe is passed down from mother to daughter from one generation to another.
Our peppers are planted in Anjar by small-scale farmers, mostly women; who harvest and process these vegetables into these flakes.
Pepper powder in general especially Kamakian’s pepper powder can be used in diverse recipes. This is a spice that adds flavor and color to your soups, stews and delicious dishes.
Tip: Add this pepper powder to your chicken or beef marinade before preparing or grilling.
BBQ Salt
At Kamakian, we have prepared this delicious mixture of coarse salt of Anfeh with marjoram, wild Lebanese thyme, chili powder and our own pepper powder.
The artisanal activity of salt farming is becoming more and more endangered around the world. In Lebanon, and more specifically in Anfeh, our farmers passed down their techniques from generation to generation.
This BBQ salt is delicately prepared to be used on your barbecue meat, chicken, duck or even vegetables. It gives the true Mediterranean aroma, as if you’re having a Beiruti BBQ.
Tip: We also have tried this BBQ salt on salads with meat or chicken and it was an absolute success. You just need a pinch!
Tarragon Salt
Tarragon is the most versatile of herbs and is packed with health benefits. It reduces blood sugar, inflammation and pain, while improving sleep, appetite and heart health. At Kamakian, we delicately mix this herb with the coarse salt of Anfeh to have a healthy versatile spice for your dishes.
The artisanal activity of salt farming is becoming more and more endangered around the world. In Lebanon, and more specifically in Anfeh, our farmers passed down their techniques from generation to generation.
Use as a perfect finish for fish and seafood dishes or lightly sprinkle it over simple salads to give your tastebuds a burst of excitement.
Tip: Whisk a few of these tarragon crystals with sour cream and you’ll have an excellent dip.
Armenian Basil Salt
Armenian basil, also known as Rihan, has a very specific aromatic flavor. Coupled with the coarse salt of the Mediterranean shores of Anfeh in Lebanon, this Armenian basil salt becomes a delightful way to add flavor and brightness to a variety of foods.
The artisanal activity of salt farming is becoming more and more endangered around the world. In Lebanon, and more specifically in Anfeh, our farmers passed down their techniques from generation to generation.
In the kitchen, we use this Armenian basil salt to season soups, stews, tomato-based meals, among others. Our Armenian basil salt is abundant in vitamins and minerals.
Tip: This salt is best enjoyed with seafood dishes, salads and pastas.
Sumac Salt
The most renowned and prevalent spice in the Levant region with more than 35 species of flowering plants. Our mothers make sure to introduce it almost in any dish, relying on its flavor similar to the tang of fresh-squeezed lemon juice; sumac is tart and sharp, but also contains a hint of sweetness, along with lingering floral notes. Our farmers hand-pick the sumac flowers, sort them and process them into dried powder. Adding them to our coarse salt of Anfeh gives an uplifted taste to your salads, omelets, chicken and vegetables.
The artisanal activity of salt farming is becoming more and more endangered around the world. In Lebanon, and more specifically in Anfeh, our farmers passed down their techniques from generation to generation.
Tip: Sprinkle some of this sumac salt over your sauces and dips to add a nice kick with your crudités or crisps.
Rosemary Salt
Rosemary or dew of the sea, is renowned for its health benefits that make of it a culinary hero with its antioxidant, antibacterial, antiviral and antifungal properties.
There is no flavor quite like rosemary. This woodsy aromatic herb has notes of evergreen, citrus, lavender, pine, pepper, mint, and sage.
We delicately mix this super herb with the coarse salt of Anfeh.
The artisanal activity of salt farming is becoming more and more endangered around the world. In Lebanon, and more specifically in Anfeh, our farmers passed down their techniques from generation to generation.
Tip: Sprinkle some of this rosemary salt over your freshly baked focaccia.
Wild Cherry Sauce
Wild cherries, also named Fishna, are in general sweet and sour fruits. Adding silk road spices to them was a challenge for our cooks to reach the subtle and balanced flavor this sauce has. With woody and earthy flavors contrasting with the sourness of the Fishna fruits, we present you this Wild Cherry Sauce.
This sauce is mostly used in every Armenian kitchen. Back in the day, when kebabs were presented with wild cherry sauce, it was known that the mother is surely Armenian.
Tip: Grill some meat kebab over your BBQ, put them in a pan with some wild cherry sauce, bring to heat and serve with cool yoghurt.
Pomegranate Molasses
We, Armenians, hold pomegranates dear to our hearts because they characterize Mother Armenia. This pomegranate molasses is made with the best pomegranates the fertile lands of Lebanon can provide. Hand-picked and cooked over wood fire, this splendid sweet-sour tangy pomegranate molasses serves as base to many dishes, whether savory or sweet.
Use it for salad dressings; marinate your duck or beef with it, flavor any cooked grains, or drizzle over roasted vegetables.
Tip: Boil some lentils, drizzle a generous amount of our pomegranate molasses, add some spices and enjoy a healthy meal packed with iron and flavored the Armenian way!
Apple Molasses
Our apple molasses is made with nothing but hand-picked Lebanese apples, processed into a delicious thick sweet molasses. This process is driven by our women farmers and workers who safeguard a centuries-old recipe of cooking these apples over wood-burning fire. This gives the apple molasses its rich smokey taste.
Apple molasses is a natural sweetener that can be used either in desserts or to make appetizing salad dressings.
Tip: Drizzle it on roasted vegetables, chicken or duck! Or even a salad. Have it on a sponge cake or as a substitute to sugary syrups on waffles, pancakes or crepes.
Rose Jam
Kamakian Rose Jam is an Armenian staple, consumed in most households. It is made with Damask rose petals, handpicked in the month of May while still fragrant and velvety. This delightful piece of history is prepared using a very old recipe passed down from mother to daughter.
It is best eaten with salty majdouli (braided) or halloumi cheese for an abundant contrast of flavor, texture and color.
Tip: Have it on a hot crispy buttered piece of bread with your favorite tea. We also love it on a traditional Armenian brioche the Tsheureg.
Walnut Jam
A jam like no other. Whole walnut fruits in sweet syrup. These walnuts are picked at a very young age while they’re green by our farmers in the mountains.
They are cooked with their skin, making it crispy on the outside and soft on the inside.
Green walnut jam is a perfectly healthy snack, packed with multivitamins and is considered an anti-oxidant.
Tip: Add a few pieces of green walnut jam to your salads for a sweet addition
Wild Cherry Jam
The most Armenian jam in our collection. Wild cherry, also known as Fishna, is a tangy sweet fruit. Making this jam is a craft that was passed down over centuries of Armenian generations.
It is the best kind of jam to have if you need an energy booster.
Tip: Spread some wild cherry jam on a piece of toast and have it before a run.
Fig Jam
Figs are considered as the most delicious juicy fruits in Lebanon. Armenian mothers used to keep the fig fruits whole before processing them into jams. This is what we are preserving in Kamakian when we bottle these figs as they are in their syrup. This technique takes more time and a very keen eye from the side of our farmers.
Figs are a natural source of calcium and iron, and with our all-natural methods, we make sure not to alter their concentrations in these essential minerals.
Tip: Bake some brie cheese in the oven, top it with a few fig pearls from our Kamakian fig jam, drizzle some fig sauce and enjoy!
Mulberry Syrup
Mulberries are Lebanon’s most celebrated fruits. What we do at Kamakian is that we handpick these berries and process them into a thick syrup without the use of any preservatives. This is a recipe that our Armenian and Lebanese ancestors perfected over the years. Our women-farmers and workers are the stars behind this product. They even have their hands dyed purple!
All-natural mulberries are packed with anti-oxidants and they are filled with crucial vitamins for the human body. They are digestive, blood stimulant and possess anti-inflammatory characteristics.
This mulberry syrup can serve as a most refreshing drink in the days of heat or a great addition to your cocktails and smoothies.
Tip: Add some mulberry syrup to cold water, mix well until you have a unified color. Empty the mixture in an ice cream mold and freeze. Here’s a guilt-free refreshing snack!