Sumac

Tanios Verified independent store

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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, fruitie r, 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 Show more