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Sumacs are some of the prettiest plants in the wild, producing crimson red fruits nestled amongst spiraling leaves.
That might be why they drew the attention of early Middle Eastern, Arab, and Central Asian cultures, who turned the dried fruits into an oxblood-colored powder used as a leather dye and garnish.
It has a tart, wonderfully sour flavor, and stunning visual appeal when sprinkled over swirled plates of baba ghanoush, shakshouka, or grilled flatbreads.
Size
1.8oz
Care
Store spices in a dark, cool spot-Shelf life 24-36 months.
Meet Chef Meherwan Irani
Spicewalla
Spicewalla offers everyone, from home chefs to restaurateurs, access to high-quality spices.
The sourcing, selection, and blending process is personally curated by
the master of spices himself, Meherwan Irani, 5 times James Beard nominated chef and founder of Chai Pani Restaurant Group.
In their facility in Asheville, Small batches of fresh spices are roasted, ground, and packed by hand to ensure freshness and lasting flavor.
Lollygag proudly uses its spices in our recipes.
"Why Spicewalla Spices?"
- Chef-driven, with an unmatched level of quality to the sourcing and care of spices.
- Fresh, small batch, packed and processed by hand.
- Affordable, often more so than our competitors.
- Sourced directly from quality suppliers.