In many Israeli kitchens, a jar of green zhug sits within arm’s reach of the stove. It is spooned into soups, folded into rice, dragged across a plate of hummus, and added to eggs just before they leave the pan. This is a cooked, herb forward condiment made in Israel, rooted in Yemenite Jewish cooking and shaped by the way spicy food is actually eaten at the table.

The zhug is thick and spoonable, deep green in color, with visible pieces of herbs and pepper. Fresh green chili peppers are blended with cilantro, garlic, and spices, then gently cooked in oil to bring the flavors together and stabilize the sauce for daily use. The heat builds steadily, balanced by the grassy bitterness of cilantro and the warmth of garlic. It is spicy, but not sharp, designed to stay on the palate and work alongside food without overpowering it.

Aunt Berta prepares this zhug as a finished condiment. The cooking process rounds the flavors and gives the sauce its glossy texture, making it suitable for long refrigeration and repeated use. It is the kind of jar that gets opened, used a little at a time, and returned to the fridge again and again, becoming part of everyday home cooking in Israel.

Ingredients: Green chili peppers, water, canola oil, cilantro, garlic, salt, spices

Nutritional Information (per 3.5 oz / 100 g)

• Calories: 144
• Total Fat: 8.9 g
• Saturated Fat: 0.7 g
• Cholesterol: 0 mg
• Sodium: 1,253 mg
• Total Carbohydrates: 13 g
• Dietary Fiber: 6.5 g
• Sugars: 1.5 g
• Protein: 2 g

Specifications:

• Net weight: 13.2 oz (375 g)
• Heat level: Medium–hot
• Packaging: Glass jar with metal lid
• Storage: Refrigerate after opening
• Origin: Israel