“Charming little lemony taste, sumac seasons salads and roasted vegetables”

Our organic and wild sumac is harvested in the province of Isfahan. It is picked by hand in a landscape of ocher tones and arid vegetation.

Although the smell of these small berries is faint, their flavors are extremely fragrant. The tangy and fruity predominate, mixed with slightly astringent notes. The berries, a beautiful brick red, grow in clusters on a shrub. They are harvested before maturity then dried in the sun, which accentuates their lemony side. Seeds and stems are separated and it is only when sieving that we obtain this very pleasant texture.

It is an essential spice for Middle Eastern cuisines and in particular from Lebanon, sumac is also called summer lemon . It is traditionally used when lemons cannot be found on market stalls (lemons being a winter fruit).

These acidic berries are used to season salads, fresh cheese, fish and even roasted vegetables. We love it with legumes like lentils or chickpeas. It works wonderfully on labneh and also goes well with olive oil, tomatoes and cucumber.

Gourmands will put it in cookies, chocolate desserts, lemon desserts to emphasize the citrus side, and on sweet fruits where sumac provides the perfect acidity and balance.

Weight: 30g