Mount Lebanon · wild foraging
Tangy · fruity · crimson
Wild sumac
A touch of solar acidity. Sumac wakes up dishes with a lemony, fruity note — without a drop of lemon.
Harvested at maturity from the wild shrubs of Mount Lebanon, the crimson berries are dried then finely ground to deliver all their brightness.
In the kitchen
How to use it
Fattoush
Essential in the Lebanese salad: it brings the acidity that makes all the difference.
Hummus & mezze
Sprinkled over hummus or eggs, for colour and zing.
Grilled fish
A pinch over grilled fish is a perfect substitute for lemon.
Poultry & marinades
The famous sumac chicken: rubbed before cooking for golden, tangy skin.
Short supply chain
From bush to your kitchen
Blossom
In spring, the shrub bursts into yellow-green flowers.
Crimson berries
In late summer, the clusters ripen and redden.
Handpicked
Gathered one by one on the slopes of Mount Lebanon.
Sun-dried
Spread in the sun until the aromas concentrate.
Ground & jarred
Finely milled, then shipped direct.
Discover also
Our wild zaatar
A raw blend of wild thyme, oregano and savory, picked by hand.
Discover zaatar