Our sumac is foraged from the wild and is dried and cleaned by foragers from Ukhrul, a town in the state of Manipur, India.
This tangy yet splendid spice is commonly found in middle eastern households and restaurants as a staple finishing spice. The variety of sumac we have, which is known as “heimang” or “Chinese sumac” from the Manipur
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It was wonderful finding you online. I'm having fun looking up recipes to use these spices in. I've been adding the Ceylon Cinnamon to my coffee. Love that they are fresh and not dried out like grocery store spices.
