Īlong with other spiced salts, za'atar has been used as a staple in Arab cuisine from medieval times to the present. circa 1164), Maimonides (1135–1204) and Obadiah ben Abraham (1465–1515) identified the ezov mentioned in the Hebrew Bible ( Hebrew: אזוב, Samaritan Hebrew: ࠀࠉࠆࠅࠁ) with the Arabic word 'za'atar'. Pliny the Elder mentions a herb maron as an ingredient of the Regale Unguentum ('Royal Perfume') used by the Parthian kings in the 1st century CE. Remains of Thymbra spicata, one species used in modern za'atar preparations, were found in the tomb of Tutankhamun, and according to Dioscorides, this particular species was known to the Ancient Egyptians as saem. There is evidence that a za'atar plant was known and used in Ancient Egypt, though its ancient name has yet to be determined with certainty. Za'atar, both the herb and the condiment, is popular in Algeria, Armenia, Egypt, Iraq, Israel, Kuwait, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia, and Turkey. Like baharat (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the Arab world, za'atar is high in anti-oxidants. One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety contains more sumac and has a distinct dark red color. Some varieties may add savory, cumin, coriander or fennel seed. Written history lacks an early definitive reference to za'atar as a spice mixture, though unidentified terms in the Yale Babylonian Collection may be references to spice blends. This general practice is cited by Western observers of Middle Eastern and North African culinary cultures as one reason for their difficulties in determining the names of the different spices used. Traditionally, housewives throughout the Fertile Crescent, Iraq, and the Arabian Peninsula made their own variations of za'atar. In areas where origanum syriacum is not readily available, thyme, oregano, marjoram, or some combination thereof is used instead, and some commercial varieties also include roasted wheat. Za'atar as a prepared condiment is traditionally made with ground origanum syriacum mixed with roasted sesame seeds, and salt, though other spices such as sumac berries might also be added. Both oregano and marjoram are closely related Mediterranean plants of the family Lamiaceae, so it is unsurprising that they could be used interchangeably. Other Latin names for the herbs called za'atar in Arabic include Origanum syriacum (also known as Bible hyssop, Arabic oregano and wild marjoram) and Origanum majorana (sweet marjoram). This species is also extremely common in Lebanon, Syria, Israel, Jordan, and Palestine, and is used by peoples of the region to make one local variety of the spice mixture.

Īnother species identified as 'wild za'atar' (Arabic: za'atar barri) is Origanum vulgare, commonly known as European oregano, oregano, pot marjoram, wild marjoram, winter marjoram, or wintersweet. Thymbra spicata, a plant native to Greece and to Palestine and has been cultivated in North America by Syrian, Palestinian, and Lebanese immigrants for use in their za'atar preparations since the 1940s. Thyme is said to be a plant 'powerfully associated with Palestine', and the spice mixture za'atar is common fare there. Thymus capitatus (also called Satureja capitata) is a species of wild thyme found throughout the hills of the Levant and Mediterranean Middle East.

In the Modern Hebrew language, za'atar is used as an Arabic loanword. Satureia ( Satureja) is a common name for Satureja thymbra, a species of savory whose other common and ethnic names include, 'Persian za'atar', 'za'atar rumi' (Roman hyssop), and 'za'atar franji' (European hyssop). This word could be attested in the Syriac satre, and Arabic za'atar (or sa'tar), possibly the source of Latin Satureia. Gelb, an Akkadian language word that can be read sarsar may refer to a spice plant.

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