Sumac is the spice derived from the berries of sumac trees, of which there are over 30 varieties in the world. Ours is Rhus Chinensis, a Chinese varietal that grows wild on the Ukhrul hillsides of Manipur.

Our sumac is foraged by members of the resident Tangkhul community, and sourced for us by our friends at Hillwild, a community collective that champions indigenous food systems, restores biodiversity, and shares the joyful food of their ancestors with the world.

In winter every year, when the fruit ripens, the berries are harvested by hand, dried in the sun for a few days, and then hand-pounded to remove the seed from the fruit. The fruit is then milled to a coarse powder.

Heimang, as it is locally called, is prized for its medicinal value and zesty vibrance, with notes of black tea, jujube, and cranberry. In addition to using it as a souring agent in cooking, the Tangkhul community also uses it to make digestive tea.