tspn ma'ez zahr
Limited nutritional data is available for this specialty ingredient; it is used in such small quantities that macronutrient contribution is negligible. The dried flowers contain trace amounts of minerals and volatile compounds typical of dried plant material.
About
Ma'ez zahr (also transliterated as maaz zahr or ma'ez zahaar) refers to ground or dried goat's beard flower, derived from the plant Tragopogon species, particularly *Tragopogon porrifolius* (black salsify) or related varieties indigenous to the Mediterranean and Middle Eastern regions. The ingredient consists of the dried, often powdered flowers and occasionally seed pods of this plant, which possess a delicate, slightly sweet flavor with subtle herbaceous undertones. The name literally translates to "goat's flower" in Arabic, referencing the plant's characteristic feathery seedhead that resembles a goat's beard. This ingredient appears in classical Arabic and Levantine cuisine, though its use has declined in modern cooking.
Culinary Uses
Ma'ez zahr is traditionally employed as a flavoring and garnishing agent in select Levantine and classical Arabic dishes, particularly in spiced meat preparations, rice pilafs, and aromatic broths. It is occasionally incorporated into spice blends used for lamb or game, where its subtle floral notes complement rich meats. The ingredient is more commonly encountered in historical or regional traditional recipes than in contemporary cuisine. It is typically used in small quantities—a pinch or teaspoon—as a finishing spice or mixed into spice rubs, valued more for its delicate aromatic contribution than its flavor intensity.