Wild Heimang Sumac

Our Wild Heimang Sumac is at its best as a finishing spice. Sprinkle it over hummus, yogurt, roasted vegetables, grilled meats, seafood, avocado toast, salads, fruit, or rice dishes. It also adds brightness to marinades, vinaigrettes, and spice rubs, bringing a pop of citrusy flavor to every bite.

Sumac spice is made by drying and grinding the berries of the sumac shrub. The result is a deep crimson powder with a bright, tart, citrusy flavor. Unlike chilli powder, sumac isn't spicy, it's prized for adding vibrant acidity and freshness to both savory and sweet dishes. Among the sumac spice benefits often noted are its antioxidant content and its use as a low-sodium way to brighten a dish without extra salt.

Sumac adds brightness wherever a dish needs a lift. Sprinkle it over salads, roasted vegetables, grilled meats, seafood, eggs, hummus, yogurt, fresh fruit, or grain bowls. It's also a staple in vinaigrettes, marinades, and spice blends, and is best added toward the end of cooking to preserve its fresh, citrusy flavor.

Sumac is delicious in fattoush, roasted potatoes, grilled chicken, lamb, kebabs, hummus, grain bowls, and yogurt dips. It's equally at home sprinkled over fish, avocado toast, ripe tomatoes, watermelon, or fresh peaches, and whisked into vinaigrettes or marinades for a bright, citrus-forward finish. Any of these makes for a simple sumac spice recipe to start with if you're new to cooking with it.

Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.

We do! You can search for our wholesalers using our store locator here. And if you are a wholesaler and don’t see yourself on the locator, please email wholesale@diasporaco.live and we will add you to this ASAP! Thank you!

Most of the spices are good 2 years from the mill date, which is listed on the harvest label sticker on the jar or bag. That being said, our spices are extremely potent and fresh as we take incredible care to source yearly and aim for quality, so 2 years is our most conservative guideline, compared to most spices in the grocery store which are often 5-10 years old upon purchase.

Our farm partners have been cultivating spices using practices that go "beyond organic" for well over five years. Although they haven't obtained USDA certification yet, this is primarily because the initial certification can be costly and may lead to cycles of debt. To meet USDA standards, four years of inspections and certificates are required after the first certification. However, we consider this process redundant and unnecessary since we conduct thorough testing on every batch we procure. It's a prerequisite for Diaspora Co. to select farm partners whose soil health and agricultural practices align with our internal standards of growing food regeneratively.