Palestinian Sumac from Rab'a

Sourced through a collaboration with women in the village of Rab'a, south of Nablus. The sumac comes from farmers in Jenin, Nablus and Tulkarem, and is dried and ground locally.

Sumac has a bright, tangy, lemony flavor. Use it the way you would use lemon zest or a squeeze of lemon: over roasted chicken, vegetables, potatoes, eggs, salads, hummus, yogurt, rice bowls or grilled meat. It is the spice behind musakhan, the national dish of Palestine.