Answers · أجوبة
The questions the GTA trade asks us, answered plainly
Short, direct answers first — detail after. These are the questions we hear from restaurant kitchens, grocery buyers and wellness retailers across Toronto and the GTA. If yours isn't here, send it with an inquiry and we'll answer it with a quotation attached.
Product knowledge
What things are, how they differ, and how to judge quality.
- Does sesame origin matter for tahini?
- Freekeh vs bulgur: what's the difference?
- Is halva just solid tahini?
- How do you judge a good extra virgin olive oil?
- How can you tell high-quality za'atar?
- How do you spot adulterated or padded spices?
- What's the difference between hulled and unhulled tahini?
- Is freekeh gluten-free?
- Kalamata vs green olives: what's the difference?
- What fillings do ma'amoul come with?
- What's the difference between Palestinian, Jordanian, Syrian and Lebanese za'atar?
- What can substitute for pomegranate molasses?
- Is pomegranate molasses the same as grenadine?
- Does "Product of X" mean the oil was grown and pressed there?
- Sesame halva vs semolina halva: what's the difference?
- What can substitute for sumac?
- Is tahini the same as tahina?
- What are ma'amoul cookies?
- What does za'atar taste like?
- What is freekeh and why is it smoky?
- What is halva (halawa) made of?
- What is pomegranate molasses?
- What is Lebanese seven spice (sabaa baharat)?
- What is sumac and what does it taste like?
- What is za'atar made of?
- What is zhourat tea?
- What makes a good tahini?
- What tahini percentage signals quality halva?
- Should a kitchen buy whole or ground spices?
- Is za'atar the same as thyme or oregano?
Buying wholesale
Cases, quotes, minimums and how inquiry ordering works.
- Can you get samples before committing to a bulk order?
- Can you request products that aren't in the catalogue?
- Can a small café or shop buy wholesale?
- How does wholesale delivery work across the GTA?
- How does inquiry-based wholesale ordering work?
- How do wholesale reorders work?
- How do you compare supplier quotations properly?
- How do you open a wholesale account?
- Is there a minimum order for wholesale Levantine goods?
- What's a mixed pallet vs a full-case order?
- What minimums are typical for private label?
- How far ahead should seasonal orders be placed?
- What do case sizes like "12 × 700 g" actually mean?
- What information makes a wholesale quote faster and sharper?
- White label vs private label: what's the difference?
- Who can buy from a wholesale food distributor?
- What documents does a wholesale buyer need?
- What lead times should GTA buyers expect on wholesale orders?
- Wholesale distributor vs cash & carry: which should you use?
- Why don't wholesale suppliers list prices?
Food service
Using Levantine staples in a working kitchen.
- How should a café brew Arabic cardamom coffee?
- How do Levantine breadsticks fit cheese boards and grazing menus?
- Which bulgur grind do you need for tabbouleh vs kibbeh vs pilaf?
- How do you cook freekeh in volume?
- How can a café put halva on the menu?
- What Levantine items are trending on café menus?
- When do ma'amoul sell?
- How should food service handle olive brine after opening?
- What do kitchens use pomegranate molasses for?
- How do kitchens portion bulk ingredients for consistent costs?
- How do kitchens reduce waste on high-value ingredients?
- How do chicken and meat shawarma spices differ?
- What can you use sumac on in a working kitchen?
- What can a kitchen do with tahini beyond hummus?
- What do restaurants put za'atar on beyond manakish?
- What's the right za'atar-to-oil ratio for manakish?
Storage & shelf life
Keeping pantry goods right in stores and kitchens.
- Do spices expire, and is "expired" unsafe?
- Does halva need refrigeration?
- Does tahini need refrigeration after opening?
- Does za'atar go bad?
- What does FIFO mean for a shelf-stable pantry program?
- How long does halva last on a retail shelf?
- How long does tahini last?
- How long do olives last once opened, and how should brine be handled?
- Does pomegranate molasses need refrigeration, and how long does it last?
- How should bulk olive oil be stored?
- How should restaurants store bulk spices?
- How should dried herbs and teas be stored in a shop or kitchen?
- How should a commercial kitchen store za'atar?
- Tahini separated with oil on top — is it spoiled?
Import & compliance
Canadian rules for importing and selling food and soap.
- Do imported foods need bilingual English/French labels?
- If you buy from a licensed Canadian importer, do you need your own import licence?
- What must appear on a Canadian retail food label?
- What does CFIA require of food importers beyond the licence?
- What are traceability and recall basics for food businesses?
- What is Canada's front-of-pack nutrition symbol rule?
- Can a product be halal without a certificate?
- How do you confirm a product is genuinely halal in Canada?
- Do natural oils need an NPN to sell in Canada?
- Do you need a licence to import food into Canada?
- How does a restaurant get halal certification in Canada?
- Is sesame a priority allergen in Canada?
Aleppo soap & natural care
Traditional soap and seed oils, answered plainly.