How it's used
Used as a finishing spice on salads, roasted vegetables, and meats, and in za'atar.
Tart, tangy dark red ground berries used across Levantine and Persian cooking.
Your kitchen
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Used as a finishing spice on salads, roasted vegetables, and meats, and in za'atar.
Contains antioxidant tannins and a meaningful vitamin C boost as a citrus-forward finishing spice.
Try it in the kitchen
Three crisp puff-pastry mutabaq-inspired parcels filled with white beans, tofu, spinach, sun-dried tomato and olives, with sharp lemon-tahini yogurt.
Open recipeA post-exercise breakfast โ warm umami-forward bean mash on wholemeal toast, topped with blistered spiced tomato, crispy chickpeas, pumpkin seeds and sumac.
Open recipeBlistered flatbreads filled with charred shawarma-spiced seitan, sunflower hummus, sharp chopped salad and pomegranate.
Open recipeA savoury make-ahead breakfast pot with quinoa, white beans, lemony herb soy yogurt, cucumber, radish, pumpkin seeds, hemp and sumac.
Open recipeA make-ahead hummus lunchbox with edamame, toast fingers, crunchy vegetables, lemon-sumac cabbage and toasted seed crunch.
Open recipeTwo wholemeal pide boats filled with spiced red lentils, crumbled tofu, roasted tomato-pepper paste and sweet pepper depth, finished with lemon-tahini yogurt and sharp sumac cucumber crunch.
Open recipeNutrition notebook
Calories
240kcal
Protein
13.3g
Carbs
14.3g
Fat
14.4g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.