Reference : CDPSDP05-D
On the palate, our sumac reveals a powerful acidity, a slight astringency and natural saline notes.
Wild sumac is relatively rare today. In the Isfahan region, the location of trees is jealously kept secret and it is the shepherds who reap its fruits.
Sumac is often referred to as tanner's sumac, a name given to craftsmen who used its leaves to tan hides.
Our wild sumac is very different from what you currently find in your grocery store, which is glowing in color.
It sports a light brown tint that is not due to aging after storage.
This is its natural shade at harvest.
The fruits, small drupes of brown to beige color, harvested manually, are dried and then crushed with a stone grindstone, the usual method used by shepherds.
Our perfect pairings : sumac is one of Iran's signature spices. It is very popular for tasting skewers of chicken or lamb and mutton, beef ... Sumac is also suitable for raw or cooked fish, enjoys avocado and peppers, not to mention garlic, turnips and other pickled or vinegar radishes. Its acidity and freshness also make it suitable for making many spice blends, such as zathar.
LE COMPTOIR DES POIVRES
Nous sommes fiers d'être des épiciers et souhaitons redonner à ce métier ses lettres de noblesse. Le Comptoir des Poivres est un épicier et le revendique...
On the palate, our sumac reveals a powerful acidity, a slight astringency and natural saline notes.
