Traditional food preparations are a mix of culinary heritage products that are well known and considered a key component of Lebanese/ Levantine cuisine. These products while highly appreciated by the local population are also gathering global popularity due to their unique health properties and nutritional value.

Traditional food preparations include pickled food (most popular is vegetable pickles like cucumber and aubergine), jams and marmalades using delicious fresh fruits, sweeteners and syrups, thyme and other dried herbs, and finally tahini by-products.

These specialty products are characterized by long shelf-life as the traditional methods used to preserve food were originally done to ensure food abundance all year long, especially in the winter season.

 Pickling has been growing in demand in recent years. The market for pickles in Lebanon was estimated at over $34m in 2016. This is mainly due to the growing global awareness about the health benefits of fermented and pickled food.

Natural sweeteners and molasses made from fresh fruits like carob and grape have also been witnessing a growth trend, especially from the Lebanese diaspora looking for an authentic taste of their country yet healthy and clean products.

Jams, jellies and marmalades from Lebanon are distinguished by the quality of fresh fruits and the relatively higher fruit concentration making people ready to pay a premium for such quality.

In recent years, there was renewed interest in wild edible plants and herbs as they are perceived as healthy and have delicious aromatic flavors that spice up dishes. Demand for zaatar or thyme mix has been growing locally and abroad from the Lebanese looking for a seasoning that reminds them of home.

While the market for Tahini and its byproducts (e.g., hommos and baba ghanouj) is becoming highly competitive globally, Lebanese producers still have an edge to continue to expand their market share thanks to a combination of innovation and consistency in quality