Sumac: The Purple Tang of the Levant
In Lebanon, sumac grows wild across the rocky hills of the Chouf and Akkar regions. At the end of summer, its clusters of purple berries are hand-picked, sun-dried and ground to reveal a bright, fruity and delicately woody acidity. Long before lemon reached the Mediterranean, this spice was already bringing freshness and depth to Levantine cuisine. From fattoush and zaatar to marinades and grilled dishes, it enhances both traditional recipes and contemporary creations. More than a seasoning, sumac tells the story of a living heritage rooted in the land, rural craftsmanship and the communities that preserve it.
Read the full story: Sumac, the Citrusy Spice of the Levant
