We harvest Sumac (Rhus typhina) at the end of the summer.
It is dried and then crushed.
It is not salty unlike Sumac which is generally found on the market.
Very appreciated in the Middle East for the tangy touch it brings to dishes, Sumac is used with hummus, marinades, grilled meats, fish, seafood,…
It also makes an excellent herbal tea or a delicious iced tea!