Bhakimlo ko Chuk: The Ancient Wild Mountain Sour Preserve

Across the mid-hill regions of the Eastern Himalayas, a small, tart red berry has long been used as the souring element of mountain cooking. Locally called Bhakimlo, it belongs to the sumac family, and the sharp, citrusy preserve made from it is known as Chuk.

The tradition of Chuk

Traditionally, the berries are processed so that their juice can be kept and used as a natural souring agent, standing in for lemon or tamarind when those are not to hand. The process of boiling and reducing the berries into a concentrated sour is a patient one. A little Chuk goes a long way, adding a bright, tangy note to chutneys, dressings and warm drinks.

How to use it

Use it wherever you would want a sharp sour note. It is lovely in a simple chutney, a dressing, or a warm, comforting drink.

Our Bhakimlo ko Chuk — Himalayan Sumac Berry Extract is a simple, honest version of this regional classic. For the berry source, how your extract was made, and the net volume, see the label or ask us.