Sumac

Wild sumac is made from velvety red berries, hand-picked, slowly sun-dried and locally milled. It is a sharp, tangy spice with a flavour closer to lemon than anything else, fruitier, more complex.

Our wild sumac is harvested each year in August/September from the hills of Andket, in the Akkar region of northern Lebanon. The berries are dried naturally, sheltered from the night humidity, then milled at a local cooperative in the village. As they say: when life gives you no lemons, use sumac.

A few uses: Dressings and salads, wild sumac pairs particularly well with mint. Meat, fish and poultry as a rub or finishing spice. Roasted vegetables, eggs, sandwiches. A pinch over hummus, over labneh, over most things.

If you need some recipes for inspiration, we have done some in Our Journal 

• Warak Malfouf with Sumac 
• Richta: The ultimate winter comfort dish
• Roasted cauliflower florets with sumac tarator sauce
  

How to store: in a cool, dry place, in an airtight container away from light.

Net weight: 30g